Egg, whole, baked, NS as to fat vs. Egg, whole, fried, NS as to fat vs. Egg, whole, fried, NS as to fat 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, whole, baked, NS as to fat has the most protein of the foods compared, at 11.6 g per 100g.
| Nutrient | Egg, whole, baked, NS as to fat | Egg, whole, fried, NS as to fat | Egg, whole, fried, NS as to fat type |
|---|---|---|---|
| Protein | 11.6 G | 11.6 G | 11.6 G |
| Total lipid (fat) | 15 G | 15 G | 15 G |
| Carbohydrate, by difference | 0.91 G | 0.91 G | 0.91 G |
| Energy | 185 KCAL | 185 KCAL | 185 KCAL |
| Total Sugars | 0.2 G | 0.2 G | 0.2 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 46 MG | 46 MG | 46 MG |
| Iron, Fe | 1.6 MG | 1.6 MG | 1.6 MG |
| Potassium, K | 124 MG | 124 MG | 124 MG |
| Sodium, Na | 248 MG | 248 MG | 248 MG |
| Cholesterol | 388 MG | 388 MG | 388 MG |
| Fatty acids, total saturated | 4.5 G | 4.5 G | 4.5 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.