Egg substitute, omelet, scrambled, or fried, no… vs. Egg, white only, raw vs. Egg, white, cooked, no added fat

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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 only, raw has the most protein of the foods compared, at 10.7 g per 100g.

Nutrient	Egg substitute, omelet, scrambled, or…	Egg, white only, raw	Egg, white, cooked, no added fat
Protein	10 G	10.7 G	10.7 G
Total lipid (fat)	0 G	0 G	0 G
Carbohydrate, by difference	2 G	2.4 G	2.4 G
Energy	48 KCAL	52 KCAL	52 KCAL
Total Sugars	2 G	0.71 G	0.71 G
Fiber, total dietary	0 G	0 G	0 G
Calcium, Ca	73 MG	7 MG	7 MG
Iron, Fe	2 MG	0.08 MG	0.08 MG
Potassium, K	212 MG	163 MG	163 MG
Sodium, Na	314 MG	166 MG	281 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0 G	0 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.