HARD-BOILED EGG WITH CASHEWS & GOUDA CHEESE vs. HARD-BOILED EGG WITH PISTACHIOS & CHEDDAR CHEESE
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.
HARD-BOILED EGG WITH CASHEWS & GOUDA CHEESE has the most protein of the foods compared, at 17.1 g per 100g.
| Nutrient | HARD-BOILED EGG WITH CASHEWS & GOUDA… | HARD-BOILED EGG WITH PISTACHIOS &… |
|---|---|---|
| Protein | 17.1 G | 16.7 G |
| Total lipid (fat) | 23.9 G | 21.8 G |
| Carbohydrate, by difference | 8 G | 5.1 G |
| Energy | 307 KCAL | 282 KCAL |
| Total Sugars | 2.3 G | 1.3 G |
| Fiber, total dietary | 1.1 G | 1.3 G |
| Calcium, Ca | 225 MG | 250 MG |
| Iron, Fe | 2.3 MG | 1.3 MG |
| Sodium, Na | 364 MG | 321 MG |
| Cholesterol | 210 MG | 237 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8 G | 7.7 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.