Egg, whole, raw, frozen, pasteurized vs. Cheese, ricotta, whole milk vs. Egg, whole, cooked, scrambled
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, raw, frozen, pasteurized has the most protein of the foods compared, at 12.3 g per 100g.
| Nutrient | Egg, whole, raw, frozen, pasteurized | Cheese, ricotta, whole milk | Egg, whole, cooked, scrambled |
|---|---|---|---|
| Protein | 12.3 G | 7.5 G | 10 G |
| Total lipid (fat) | 10.3 G | 10.2 G | 11 G |
| Carbohydrate, by difference | 0.91 G | 7.3 G | 1.6 G |
| Energy | 150 KCAL | 150 KCAL | 149 KCAL |
| Calcium, Ca | 55 MG | 206 MG | 66 MG |
| Iron, Fe | 1.8 MG | 0.13 MG | 1.3 MG |
| Potassium, K | 117 MG | 219 MG | 132 MG |
| Sodium, Na | 121 MG | 110 MG | 145 MG |
| Vitamin D (D2 + D3), International Units | 91 IU | 10 IU | 72 IU |
| Cholesterol | 420 MG | 49 MG | 277 MG |
| Total Sugars | - | 0.27 G | 1.4 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Fatty acids, total trans | - | 0.33 G | 0.62 G |
| Fatty acids, total saturated | - | 6.4 G | 3.3 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.