Egg salad, made with mayonnaise vs. Egg, Benedict vs. Duck egg, cooked
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, Benedict has the most protein of the foods compared, at 13.8 g per 100g.
| Nutrient | Egg salad, made with mayonnaise | Egg, Benedict | Duck egg, cooked |
|---|---|---|---|
| Protein | 10.3 G | 13.8 G | 12 G |
| Total lipid (fat) | 23.1 G | 22.1 G | 18.6 G |
| Carbohydrate, by difference | 1 G | 8.5 G | 1.4 G |
| Energy | 257 KCAL | 288 KCAL | 224 KCAL |
| Total Sugars | 1 G | 1.2 G | 0.88 G |
| Fiber, total dietary | 0 G | 0.6 G | 0 G |
| Calcium, Ca | 42 MG | 58 MG | 60 MG |
| Iron, Fe | 0.99 MG | 1.6 MG | 3.6 MG |
| Potassium, K | 105 MG | 325 MG | 208 MG |
| Sodium, Na | 378 MG | 468 MG | 264 MG |
| Cholesterol | 307 MG | 271 MG | 828 MG |
| Fatty acids, total saturated | 4.9 G | 10.3 G | 4.9 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.