Egg substitute, powder vs. Cheese, parmesan, low sodium vs. Cheese, goat, hard type
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, powder has the most protein of the foods compared, at 55.5 g per 100g.
| Nutrient | Egg substitute, powder | Cheese, parmesan, low sodium | Cheese, goat, hard type |
|---|---|---|---|
| Protein | 55.5 G | 41.6 G | 30.5 G |
| Total lipid (fat) | 13 G | 30 G | 35.6 G |
| Carbohydrate, by difference | 21.8 G | 3.7 G | 2.2 G |
| Energy | 444 KCAL | 451 KCAL | 452 KCAL |
| Total Sugars | 21.8 G | 0.85 G | 2.2 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 326 MG | 800 MG | 895 MG |
| Iron, Fe | 3.2 MG | 0.95 MG | 1.9 MG |
| Potassium, K | 744 MG | 107 MG | 48 MG |
| Sodium, Na | 800 MG | 63 MG | 423 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 22 IU | 26 IU |
| Cholesterol | 572 MG | 79 MG | 105 MG |
| Fatty acids, total saturated | 3.8 G | 19.1 G | 24.6 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.