Egg casserole with bread, cheese, milk and meat vs. Egg, whole, cooked, NS as to cooking method vs. Egg salad, made with mayonnaise-type salad…
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, cooked, NS as to cooking method has the most protein of the foods compared, at 11.8 g per 100g.
| Nutrient | Egg casserole with bread, cheese, milk… | Egg, whole, cooked, NS as to cooking… | Egg salad, made with mayonnaise-type… |
|---|---|---|---|
| Protein | 11.4 G | 11.8 G | 10.1 G |
| Total lipid (fat) | 9.8 G | 13.9 G | 12.8 G |
| Carbohydrate, by difference | 10.2 G | 0.92 G | 3.9 G |
| Energy | 175 KCAL | 176 KCAL | 174 KCAL |
| Total Sugars | 2.8 G | 0.19 G | 3 G |
| Fiber, total dietary | 0.4 G | 0 G | 0 G |
| Calcium, Ca | 142 MG | 46 MG | 41 MG |
| Iron, Fe | 1.1 MG | 1.6 MG | 0.96 MG |
| Potassium, K | 184 MG | 126 MG | 107 MG |
| Sodium, Na | 420 MG | 195 MG | 385 MG |
| Cholesterol | 114 MG | 392 MG | 299 MG |
| Fatty acids, total saturated | 3.9 G | 3.6 G | 3.3 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.