Egg, Benedict vs. Egg salad, made with mayonnaise vs. Egg, yolk only, cooked, no added fat
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, yolk only, cooked, no added fat has the most protein of the foods compared, at 16.1 g per 100g.
| Nutrient | Egg, Benedict | Egg salad, made with mayonnaise | Egg, yolk only, cooked, no added fat |
|---|---|---|---|
| Protein | 13.8 G | 10.3 G | 16.1 G |
| Total lipid (fat) | 22.1 G | 23.1 G | 28.7 G |
| Carbohydrate, by difference | 8.5 G | 1 G | 1 G |
| Energy | 288 KCAL | 257 KCAL | 327 KCAL |
| Total Sugars | 1.2 G | 1 G | 0.56 G |
| Fiber, total dietary | 0.6 G | 0 G | 0 G |
| Calcium, Ca | 58 MG | 42 MG | 129 MG |
| Iron, Fe | 1.6 MG | 0.99 MG | 2.7 MG |
| Potassium, K | 325 MG | 105 MG | 109 MG |
| Sodium, Na | 468 MG | 378 MG | 164 MG |
| Cholesterol | 271 MG | 307 MG | 1082 MG |
| Fatty acids, total saturated | 10.3 G | 4.9 G | 9.5 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.