Eggs, Grade A, Large, egg yolk vs. Eggs, Grade A, Large, egg whole vs. Tomatoes, grape, 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.
Eggs, Grade A, Large, egg yolk has the most protein of the foods compared, at 16.2 g per 100g.
| Nutrient | Eggs, Grade A, Large, egg yolk | Eggs, Grade A, Large, egg whole | Tomatoes, grape, raw |
|---|---|---|---|
| Protein | 16.2 G | 12.4 G | 0.83 G |
| Total lipid (fat) | 28.8 G | 10 G | 0.63 G |
| Carbohydrate, by difference | 1 G | 0.96 G | 5.5 G |
| Energy | 334 KCAL | 148 KCAL | 27 KCAL |
| Fiber, total dietary | - | 0 G | 2.1 G |
| Calcium, Ca | - | 48 MG | 11 MG |
| Iron, Fe | - | 1.7 MG | 0.33 MG |
| Potassium, K | - | 132 MG | 260 MG |
| Sodium, Na | - | 129 MG | 6 MG |
| Vitamin D (D2 + D3), International Units | - | 98.4 IU | - |
| Cholesterol | - | 411 MG | - |
| Fatty acids, total saturated | - | 3.2 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.