FRESH HARD COOKED PEELED EGGS vs. FRESH HARD-BOILED PEELED ORGANIC EGGS
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.
FRESH HARD COOKED PEELED EGGS has the most protein of the foods compared, at 13.6 g per 100g.
| Nutrient | FRESH HARD COOKED PEELED EGGS | FRESH HARD-BOILED PEELED ORGANIC EGGS |
|---|---|---|
| Protein | 13.6 G | 13.6 G |
| Total lipid (fat) | 9.1 G | 9.1 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 136 KCAL | 136 KCAL |
| Calcium, Ca | 45 MG | 68 MG |
| Iron, Fe | 1.6 MG | 1.8 MG |
| Potassium, K | 136 MG | 136 MG |
| Sodium, Na | 136 MG | 136 MG |
| Cholesterol | 364 MG | 375 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.4 G | 3.4 G |
| Total Sugars | - | 0 G |
| Fiber, total dietary | - | 0 G |
| Vitamin D (D2 + D3), International Units | - | 82 IU |
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.