Egg, whole, baked, no added fat vs. Egg, whole, raw vs. Egg, whole, boiled or poached
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, whole, raw has the most protein of the foods compared, at 12.4 g per 100g.
| Nutrient | Egg, whole, baked, no added fat | Egg, whole, raw | Egg, whole, boiled or poached |
|---|---|---|---|
| Protein | 12.4 G | 12.4 G | 12.4 G |
| Total lipid (fat) | 9.9 G | 10 G | 10 G |
| Carbohydrate, by difference | 0.96 G | 0.96 G | 0.96 G |
| Energy | 143 KCAL | 143 KCAL | 143 KCAL |
| Total Sugars | 0.2 G | 0.2 G | 0.2 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 48 MG | 48 MG | 48 MG |
| Iron, Fe | 1.7 MG | 1.7 MG | 1.7 MG |
| Potassium, K | 132 MG | 132 MG | 132 MG |
| Sodium, Na | 244 MG | 129 MG | 129 MG |
| Cholesterol | 410 MG | 411 MG | 411 MG |
| Fatty acids, total saturated | 3.2 G | 3.2 G | 3.2 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.