Egg, whole, cooked, omelet vs. Egg, whole, cooked, hard-boiled vs. KRAFT BREAKSTONE'S Reduced Fat Sour Cream
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, cooked, hard-boiled has the most protein of the foods compared, at 12.6 g per 100g.
| Nutrient | Egg, whole, cooked, omelet | Egg, whole, cooked, hard-boiled | KRAFT BREAKSTONE'S Reduced Fat Sour… |
|---|---|---|---|
| Protein | 10.6 G | 12.6 G | 4.5 G |
| Total lipid (fat) | 11.7 G | 10.6 G | 12 G |
| Carbohydrate, by difference | 0.64 G | 1.1 G | 6.5 G |
| Energy | 154 KCAL | 155 KCAL | 152 KCAL |
| Total Sugars | 0.31 G | 1.1 G | 6.4 G |
| Fiber, total dietary | 0 G | 0 G | 0.1 G |
| Calcium, Ca | 48 MG | 50 MG | 161 MG |
| Iron, Fe | 1.5 MG | 1.2 MG | 0.06 MG |
| Potassium, K | 117 MG | 126 MG | 210 MG |
| Sodium, Na | 155 MG | 124 MG | 59 MG |
| Vitamin D (D2 + D3), International Units | 69 IU | 87 IU | - |
| Cholesterol | 313 MG | 373 MG | 50 MG |
| Fatty acids, total trans | 0.71 G | - | - |
| Fatty acids, total saturated | 3.3 G | 3.3 G | 7.6 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.