Egg salad, made with light mayonnaise-type salad… vs. Egg salad, made with light mayonnaise vs. Egg salad, made with Italian dressing
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 salad, made with Italian dressing has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | Egg salad, made with light… | Egg salad, made with light mayonnaise | Egg salad, made with Italian dressing |
|---|---|---|---|
| Protein | 10 G | 10 G | 10 G |
| Total lipid (fat) | 13 G | 13 G | 12.7 G |
| Carbohydrate, by difference | 2.8 G | 2.8 G | 3.4 G |
| Energy | 172 KCAL | 172 KCAL | 172 KCAL |
| Total Sugars | 1.6 G | 1.6 G | 3.1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 41 MG | 41 MG | 42 MG |
| Iron, Fe | 0.96 MG | 0.96 MG | 0.99 MG |
| Potassium, K | 106 MG | 106 MG | 117 MG |
| Sodium, Na | 423 MG | 423 MG | 456 MG |
| Cholesterol | 297 MG | 297 MG | 295 MG |
| Fatty acids, total saturated | 3.3 G | 3.3 G | 3.2 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.