DARIGOLD, WHIPPING CREAM vs. EGG NOG, CLASSIC
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 NOG, CLASSIC has the most protein of the foods compared, at 2.5 g per 100g.
| Nutrient | DARIGOLD, WHIPPING CREAM | EGG NOG, CLASSIC |
|---|---|---|
| Protein | 0 G | 2.5 G |
| Total lipid (fat) | 30 G | 8.3 G |
| Carbohydrate, by difference | 6.7 G | 19.2 G |
| Energy | 300 KCAL | 17 KCAL |
| Total Sugars | 6.7 G | 14.2 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 133 MG | 100 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 133 MG | 182 MG |
| Sodium, Na | 67 MG | 71 MG |
| Cholesterol | 133 MG | 58 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 20 G | 5 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 8.3 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.