Egg, yolk, raw, frozen, pasteurized vs. Egg, yolk, raw, frozen, pasteurized vs. Cheese spread, cream cheese base
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, raw, frozen, pasteurized has the most protein of the foods compared, at 15.6 g per 100g.
| Nutrient | Egg, yolk, raw, frozen, pasteurized | Egg, yolk, raw, frozen, pasteurized | Cheese spread, cream cheese base |
|---|---|---|---|
| Protein | 15.6 G | 15.5 G | 7.1 G |
| Total lipid (fat) | 25.1 G | 25.6 G | 28.6 G |
| Carbohydrate, by difference | 0.59 G | 0.81 G | 3.5 G |
| Energy | 296 KCAL | 296 KCAL | 295 KCAL |
| Calcium, Ca | 119 MG | 134 MG | 71 MG |
| Iron, Fe | 4.1 MG | 4.5 MG | 1.1 MG |
| Potassium, K | 102 MG | 121 MG | 112 MG |
| Sodium, Na | 66 MG | 67 MG | 436 MG |
| Vitamin D (D2 + D3), International Units | 231 IU | 238 IU | 21 IU |
| Cholesterol | 1000 MG | 991 MG | 90 MG |
| Total Sugars | - | 0.16 G | 3.5 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Fatty acids, total trans | - | 0.1 G | - |
| Fatty acids, total saturated | - | 8.6 G | 18 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.