Eggs, Grade A, Large, egg whole vs. Butter, stick, salted
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.
| Nutrient | Eggs, Grade A, Large, egg whole | Butter, stick, salted |
|---|---|---|
| Protein | 12.4 G | - |
| Total lipid (fat) | 10 G | 82.2 G |
| Carbohydrate, by difference | 0.96 G | - |
| Energy | 148 KCAL | - |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 48 MG | 21 MG |
| Iron, Fe | 1.7 MG | 0.06 MG |
| Potassium, K | 132 MG | 23 MG |
| Sodium, Na | 129 MG | 524 MG |
| Vitamin D (D2 + D3), International Units | 98.4 IU | 16 IU |
| Cholesterol | 411 MG | 235 MG |
| Fatty acids, total saturated | 3.2 G | 45.6 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.