Egg, whole, dried, stabilized, glucose reduced vs. Egg, whole, dried vs. Dessert topping, powdered
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, dried, stabilized, glucose reduced has the most protein of the foods compared, at 48.2 g per 100g.
| Nutrient | Egg, whole, dried, stabilized, glucose… | Egg, whole, dried | Dessert topping, powdered |
|---|---|---|---|
| Protein | 48.2 G | 48 G | 4.9 G |
| Total lipid (fat) | 44 G | 43.9 G | 39.9 G |
| Carbohydrate, by difference | 2.4 G | 1.1 G | 52.5 G |
| Energy | 615 KCAL | 592 KCAL | 577 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 222 MG | 244 MG | 17 MG |
| Iron, Fe | 8.3 MG | 7.2 MG | 0.03 MG |
| Potassium, K | 515 MG | 540 MG | 166 MG |
| Sodium, Na | 548 MG | 476 MG | 122 MG |
| Cholesterol | 2017 MG | 1630 MG | 0 MG |
| Fatty acids, total saturated | 13.2 G | 15.1 G | 36.7 G |
| Total Sugars | - | 0.56 G | 52.5 G |
| Vitamin D (D2 + D3), International Units | - | 331 IU | 0 IU |
| Fatty acids, total trans | - | 0.27 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.