Eggs, Grade A, Large, egg yolk vs. Cheese, brie vs. Cheese, pasteurized process, swiss
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.
Cheese, pasteurized process, swiss has the most protein of the foods compared, at 24.7 g per 100g.
| Nutrient | Eggs, Grade A, Large, egg yolk | Cheese, brie | Cheese, pasteurized process, swiss |
|---|---|---|---|
| Protein | 16.2 G | 20.8 G | 24.7 G |
| Total lipid (fat) | 28.8 G | 27.7 G | 25 G |
| Carbohydrate, by difference | 1 G | 0.45 G | 2.1 G |
| Energy | 334 KCAL | 334 KCAL | 334 KCAL |
| Total Sugars | - | 0.45 G | 1.2 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Calcium, Ca | - | 184 MG | 772 MG |
| Iron, Fe | - | 0.5 MG | 0.61 MG |
| Potassium, K | - | 152 MG | 216 MG |
| Sodium, Na | - | 629 MG | 1370 MG |
| Vitamin D (D2 + D3), International Units | - | 20 IU | 18 IU |
| Cholesterol | - | 100 MG | 85 MG |
| Fatty acids, total saturated | - | 17.4 G | 16 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.