Egg, whole, cooked, poached vs. Egg, whole, raw, fresh vs. Cheese, mozzarella, nonfat
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.
Cheese, mozzarella, nonfat has the most protein of the foods compared, at 31.7 g per 100g.
| Nutrient | Egg, whole, cooked, poached | Egg, whole, raw, fresh | Cheese, mozzarella, nonfat |
|---|---|---|---|
| Protein | 12.5 G | 12.6 G | 31.7 G |
| Total lipid (fat) | 9.5 G | 9.5 G | 0 G |
| Carbohydrate, by difference | 0.71 G | 0.72 G | 3.5 G |
| Energy | 143 KCAL | 143 KCAL | 141 KCAL |
| Total Sugars | 0.37 G | 0.37 G | 1.5 G |
| Fiber, total dietary | 0 G | 0 G | 1.8 G |
| Calcium, Ca | 56 MG | 56 MG | 961 MG |
| Iron, Fe | 1.8 MG | 1.8 MG | 0.31 MG |
| Potassium, K | 138 MG | 138 MG | 106 MG |
| Sodium, Na | 297 MG | 142 MG | 743 MG |
| Vitamin D (D2 + D3), International Units | 82 IU | 82 IU | 0 IU |
| Cholesterol | 370 MG | 372 MG | 18 MG |
| Fatty acids, total trans | 0.04 G | 0.04 G | - |
| Fatty acids, total saturated | 3.1 G | 3.1 G | 0 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.