EGG SALAD ON WHITE WEDGE vs. EGG SUBSTITUTE
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 SUBSTITUTE has the most protein of the foods compared, at 10.9 g per 100g.
| Nutrient | EGG SALAD ON WHITE WEDGE | EGG SUBSTITUTE |
|---|---|---|
| Protein | 8.8 G | 10.9 G |
| Total lipid (fat) | 8.2 G | 0 G |
| Carbohydrate, by difference | 22.4 G | 2.2 G |
| Energy | 211 KCAL | 54 KCAL |
| Total Sugars | 1.4 G | 0 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 68 MG | 43 MG |
| Iron, Fe | 1.8 MG | 1.7 MG |
| Potassium, K | 0 MG | 163 MG |
| Sodium, Na | 374 MG | 196 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | - |
| Cholesterol | 150 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 G | 0 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.