EUROPEAN STYLE PLANT BUTTER SPREAD, EUROPEAN… vs. TOASTED EGG YOLK NOUGAT, TOASTED EGG vs. ROASTED SEED SPREAD, ROASTED SEED
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.
TOASTED EGG YOLK NOUGAT, TOASTED EGG has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | EUROPEAN STYLE PLANT BUTTER SPREAD,… | TOASTED EGG YOLK NOUGAT, TOASTED EGG | ROASTED SEED SPREAD, ROASTED SEED |
|---|---|---|---|
| Protein | 0.29 G | 10.7 G | 8.1 G |
| Total lipid (fat) | 78.6 G | 25 G | 29.7 G |
| Carbohydrate, by difference | 0.43 G | 53.6 G | 59.5 G |
| Energy | 664 KCAL | 571 KCAL | 514 KCAL |
| Total Sugars | 0 G | 50 G | 48.6 G |
| Fiber, total dietary | 7.1 G | 3.6 G | 8.1 G |
| Calcium, Ca | 0 MG | 0 MG | 81 MG |
| Iron, Fe | 0 MG | 2.1 MG | 5.4 MG |
| Potassium, K | 0 MG | 393 MG | 243 MG |
| Sodium, Na | 357 MG | 18 MG | 122 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 28.6 G | 3.6 G | 2.7 G |
| Sugars, added | - | 25 G | 48.6 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.