Egg, whole, cooked, scrambled vs. Reddi Wip Fat Free Whipped Topping vs. Cheese, ricotta, whole milk
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, scrambled has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | Egg, whole, cooked, scrambled | Reddi Wip Fat Free Whipped Topping | Cheese, ricotta, whole milk |
|---|---|---|---|
| Protein | 10 G | 3 G | 7.5 G |
| Total lipid (fat) | 11 G | 5 G | 10.2 G |
| Carbohydrate, by difference | 1.6 G | 25 G | 7.3 G |
| Energy | 149 KCAL | 149 KCAL | 150 KCAL |
| Total Sugars | 1.4 G | 16 G | 0.27 G |
| Fiber, total dietary | 0 G | 0.4 G | 0 G |
| Calcium, Ca | 66 MG | 108 MG | 206 MG |
| Iron, Fe | 1.3 MG | 0.03 MG | 0.13 MG |
| Potassium, K | 132 MG | 108 MG | 219 MG |
| Sodium, Na | 145 MG | 72 MG | 110 MG |
| Vitamin D (D2 + D3), International Units | 72 IU | 0 IU | 10 IU |
| Cholesterol | 277 MG | 16 MG | 49 MG |
| Fatty acids, total trans | 0.62 G | - | 0.33 G |
| Fatty acids, total saturated | 3.3 G | 2.9 G | 6.4 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.