Egg substitute, liquid or frozen, fat free vs. Egg, white, raw, frozen, pasteurized vs. Milk, lowfat, fluid, 1% milkfat, protein…
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, white, raw, frozen, pasteurized has the most protein of the foods compared, at 10.2 g per 100g.
| Nutrient | Egg substitute, liquid or frozen, fat… | Egg, white, raw, frozen, pasteurized | Milk, lowfat, fluid, 1% milkfat,… |
|---|---|---|---|
| Protein | 10 G | 10.2 G | 3.9 G |
| Total lipid (fat) | 0 G | 0 G | 1.2 G |
| Carbohydrate, by difference | 2 G | 1 G | 5.5 G |
| Energy | 48 KCAL | 48 KCAL | 48 KCAL |
| Total Sugars | 2 G | 0.25 G | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 73 MG | 8 MG | 142 MG |
| Iron, Fe | 2 MG | 0.04 MG | 0.06 MG |
| Potassium, K | 213 MG | 169 MG | 180 MG |
| Sodium, Na | 199 MG | 169 MG | 58 MG |
| Vitamin D (D2 + D3), International Units | 66 IU | 0 IU | 40 IU |
| Cholesterol | 0 MG | 0 MG | 4 MG |
| Fatty acids, total saturated | 0 G | 0 G | 0.73 G |
| Fatty acids, total trans | - | 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.