Egg, yolk, dried vs. Egg, whole, dried vs. Egg, yolk, raw, fresh
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 has the most protein of the foods compared, at 48 g per 100g.
| Nutrient | Egg, yolk, dried | Egg, whole, dried | Egg, yolk, raw, fresh |
|---|---|---|---|
| Protein | 33.6 G | 48 G | 15.9 G |
| Total lipid (fat) | 59.1 G | 43.9 G | 26.5 G |
| Carbohydrate, by difference | 0.66 G | 1.1 G | 3.6 G |
| Energy | 669 KCAL | 592 KCAL | 322 KCAL |
| Total Sugars | 0.23 G | 0.56 G | 0.56 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 289 MG | 244 MG | 129 MG |
| Iron, Fe | 9.6 MG | 7.2 MG | 2.7 MG |
| Potassium, K | 264 MG | 540 MG | 109 MG |
| Sodium, Na | 149 MG | 476 MG | 48 MG |
| Vitamin D (D2 + D3), International Units | 417 IU | 331 IU | 218 IU |
| Cholesterol | 2307 MG | 1630 MG | 1085 MG |
| Fatty acids, total trans | 0.35 G | 0.27 G | - |
| Fatty acids, total saturated | 20.3 G | 15.1 G | 9.6 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.