Cream substitute, powdered, light vs. Cheese, parmesan, grated vs. Egg substitute, powder
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.
Egg substitute, powder has the most protein of the foods compared, at 55.5 g per 100g.
| Nutrient | Cream substitute, powdered, light | Cheese, parmesan, grated | Egg substitute, powder |
|---|---|---|---|
| Protein | 1.9 G | 28.4 G | 55.5 G |
| Total lipid (fat) | 15.7 G | 27.8 G | 13 G |
| Carbohydrate, by difference | 73.4 G | 13.9 G | 21.8 G |
| Energy | 431 KCAL | 420 KCAL | 444 KCAL |
| Total Sugars | 73.4 G | 0.07 G | 21.8 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 1 MG | 853 MG | 326 MG |
| Iron, Fe | 0.03 MG | 0.49 MG | 3.2 MG |
| Potassium, K | 902 MG | 180 MG | 744 MG |
| Sodium, Na | 229 MG | 1804 MG | 800 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 21 IU | 0 IU |
| Cholesterol | 0 MG | 86 MG | 572 MG |
| Fatty acids, total saturated | 3.8 G | 15.4 G | 3.8 G |
| Fatty acids, total trans | - | 0.88 G | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.