Dessert topping, powdered vs. Egg, whole, dried vs. Egg, whole, dried, stabilized, glucose reduced
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, whole, dried, stabilized, glucose reduced has the most protein of the foods compared, at 48.2 g per 100g.
| Nutrient | Dessert topping, powdered | Egg, whole, dried | Egg, whole, dried, stabilized, glucose… |
|---|---|---|---|
| Protein | 4.9 G | 48 G | 48.2 G |
| Total lipid (fat) | 39.9 G | 43.9 G | 44 G |
| Carbohydrate, by difference | 52.5 G | 1.1 G | 2.4 G |
| Energy | 577 KCAL | 592 KCAL | 615 KCAL |
| Total Sugars | 52.5 G | 0.56 G | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 17 MG | 244 MG | 222 MG |
| Iron, Fe | 0.03 MG | 7.2 MG | 8.3 MG |
| Potassium, K | 166 MG | 540 MG | 515 MG |
| Sodium, Na | 122 MG | 476 MG | 548 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 331 IU | - |
| Cholesterol | 0 MG | 1630 MG | 2017 MG |
| Fatty acids, total saturated | 36.7 G | 15.1 G | 13.2 G |
| Fatty acids, total trans | - | 0.27 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.