Egg, yolk, dried vs. Butter, salted vs. Butter, without salt

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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, yolk, dried has the most protein of the foods compared, at 33.6 g per 100g.

Nutrient	Egg, yolk, dried	Butter, salted	Butter, without salt
Protein	33.6 G	0.85 G	0.85 G
Total lipid (fat)	59.1 G	81.1 G	81.1 G
Carbohydrate, by difference	0.66 G	0.06 G	0.06 G
Energy	669 KCAL	717 KCAL	717 KCAL
Total Sugars	0.23 G	0.06 G	0.06 G
Fiber, total dietary	0 G	0 G	0 G
Calcium, Ca	289 MG	24 MG	24 MG
Iron, Fe	9.6 MG	0.02 MG	0.02 MG
Potassium, K	264 MG	24 MG	24 MG
Sodium, Na	149 MG	643 MG	11 MG
Vitamin D (D2 + D3), International Units	417 IU	0 IU	0 IU
Cholesterol	2307 MG	215 MG	215 MG
Fatty acids, total trans	0.35 G	3.3 G	-
Fatty acids, total saturated	20.3 G	51.4 G	50.5 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.