FRESH HARD-COOKED PEELED EGGS vs. LARGE BROWN 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.
LARGE BROWN EGGS has the most protein of the foods compared, at 12 g per 100g.
| Nutrient | FRESH HARD-COOKED PEELED EGGS | LARGE BROWN EGGS |
|---|---|---|
| Protein | 11.4 G | 12 G |
| Total lipid (fat) | 9.1 G | 10 G |
| Carbohydrate, by difference | 2.3 G | 0 G |
| Energy | 159 KCAL | 140 KCAL |
| Calcium, Ca | 45 MG | 40 MG |
| Iron, Fe | 1.6 MG | 1.4 MG |
| Potassium, K | 136 MG | - |
| Sodium, Na | 125 MG | 140 MG |
| Cholesterol | 432 MG | 370 MG |
| Fatty acids, total saturated | 3.4 G | 3 G |
| Fatty acids, total trans | - | 0 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.