Egg, white, dried vs. Flour, soy, defatted vs. Egg, whole, dried
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, dried has the most protein of the foods compared, at 79.9 g per 100g.
| Nutrient | Egg, white, dried | Flour, soy, defatted | Egg, whole, dried |
|---|---|---|---|
| Protein | 79.9 G | 51.1 G | 48.1 G |
| Total lipid (fat) | 0.65 G | 3.3 G | 39.8 G |
| Carbohydrate, by difference | 6 G | 32.9 G | 1.9 G |
| Energy | 376 KCAL | 366 KCAL | 575 KCAL |
| Calcium, Ca | 104 MG | 338 MG | 220 MG |
| Iron, Fe | 0 MG | 7.3 MG | 7 MG |
| Potassium, K | 959 MG | 2480 MG | 468 MG |
| Sodium, Na | 1250 MG | 2 MG | 485 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 388 IU |
| Cholesterol | 17 MG | - | 1700 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.