Egg, yolk, dried vs. Egg, whole, dried vs. Egg, yolk, raw, frozen, pasteurized
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 48.1 g per 100g.
| Nutrient | Egg, yolk, dried | Egg, whole, dried | Egg, yolk, raw, frozen, pasteurized |
|---|---|---|---|
| Protein | 34.2 G | 48.1 G | 15.6 G |
| Total lipid (fat) | 55.5 G | 39.8 G | 25.1 G |
| Carbohydrate, by difference | 1.1 G | 1.9 G | 0.59 G |
| Energy | 654 KCAL | 575 KCAL | 296 KCAL |
| Calcium, Ca | 270 MG | 220 MG | 119 MG |
| Iron, Fe | 9.3 MG | 7 MG | 4.1 MG |
| Potassium, K | 231 MG | 468 MG | 102 MG |
| Sodium, Na | 149 MG | 485 MG | 66 MG |
| Vitamin D (D2 + D3), International Units | 628 IU | 388 IU | 231 IU |
| Cholesterol | 2340 MG | 1700 MG | 1000 MG |
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.