Egg, yolk only, cooked, NS as to fat vs. Egg, yolk only, cooked, fat added vs. Egg, yolk only, raw
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 only, raw has the most protein of the foods compared, at 16.2 g per 100g.
| Nutrient | Egg, yolk only, cooked, NS as to fat | Egg, yolk only, cooked, fat added | Egg, yolk only, raw |
|---|---|---|---|
| Protein | 15.1 G | 15.1 G | 16.2 G |
| Total lipid (fat) | 32.6 G | 32.6 G | 28.8 G |
| Carbohydrate, by difference | 0.96 G | 0.96 G | 1 G |
| Energy | 357 KCAL | 357 KCAL | 328 KCAL |
| Total Sugars | 0.53 G | 0.53 G | 0.56 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 121 MG | 121 MG | 129 MG |
| Iron, Fe | 2.5 MG | 2.5 MG | 2.7 MG |
| Potassium, K | 102 MG | 102 MG | 109 MG |
| Sodium, Na | 172 MG | 172 MG | 48 MG |
| Cholesterol | 1016 MG | 1016 MG | 1085 MG |
| Fatty acids, total saturated | 10.4 G | 10.4 G | 9.6 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.