CLASSIC CHEDDAR CHEESE vs. PEELED HARD BOILED EGGS
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
CLASSIC CHEDDAR CHEESE has the most protein of the foods compared, at 23.8 g per 100g.
| Nutrient | CLASSIC CHEDDAR CHEESE | PEELED HARD BOILED EGGS |
|---|---|---|
| Protein | 23.8 G | 12.2 G |
| Total lipid (fat) | 33.3 G | 11.1 G |
| Carbohydrate, by difference | 2.4 G | 1.1 G |
| Energy | 405 KCAL | 156 KCAL |
| Total Sugars | 0 G | 1.1 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 714 MG | 56 MG |
| Iron, Fe | 0 MG | 1.2 MG |
| Sodium, Na | 643 MG | 122 MG |
| Cholesterol | 95 MG | 372 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 19.1 G | 3.3 G |
| Potassium, K | - | 122 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.