Egg, whole, pickled vs. Egg omelet or scrambled egg, with cheese and… vs. Egg salad, made with light creamy dressing
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, pickled has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | Egg, whole, pickled | Egg omelet or scrambled egg, with… | Egg salad, made with light creamy… |
|---|---|---|---|
| Protein | 12.5 G | 12 G | 10.2 G |
| Total lipid (fat) | 10.5 G | 10.9 G | 11.3 G |
| Carbohydrate, by difference | 1.1 G | 1.9 G | 2.4 G |
| Energy | 154 KCAL | 154 KCAL | 155 KCAL |
| Total Sugars | 1.1 G | 0.87 G | 2.1 G |
| Fiber, total dietary | 0 G | 0.2 G | 0 G |
| Calcium, Ca | 50 MG | 142 MG | 41 MG |
| Iron, Fe | 1.2 MG | 1.4 MG | 0.96 MG |
| Potassium, K | 125 MG | 151 MG | 106 MG |
| Sodium, Na | 392 MG | 305 MG | 426 MG |
| Cholesterol | 370 MG | 326 MG | 292 MG |
| Fatty acids, total saturated | 3.2 G | 4.3 G | 3 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.