Egg substitute, omelet, scrambled, or fried, with… vs. Egg, white, cooked, NS as to fat vs. Egg, white, cooked, fat added
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, cooked, NS as to fat has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | Egg substitute, omelet, scrambled, or… | Egg, white, cooked, NS as to fat | Egg, white, cooked, fat added |
|---|---|---|---|
| Protein | 9.5 G | 10 G | 10 G |
| Total lipid (fat) | 6 G | 5.7 G | 5.7 G |
| Carbohydrate, by difference | 2.1 G | 2.2 G | 2.2 G |
| Energy | 101 KCAL | 100 KCAL | 100 KCAL |
| Total Sugars | 1.7 G | 0.67 G | 0.67 G |
| Fiber, total dietary | 0.2 G | 0 G | 0 G |
| Calcium, Ca | 64 MG | 7 MG | 7 MG |
| Iron, Fe | 1.7 MG | 0.08 MG | 0.08 MG |
| Potassium, K | 241 MG | 153 MG | 153 MG |
| Sodium, Na | 348 MG | 282 MG | 282 MG |
| Cholesterol | 10 MG | 5 MG | 5 MG |
| Fatty acids, total saturated | 1.7 G | 1.5 G | 1.5 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.