HARD-COOKED EGG OLIVES & FETA vs. HARD-COOKED PEELED 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.
HARD-COOKED PEELED EGGS has the most protein of the foods compared, at 11.4 g per 100g.
| Nutrient | HARD-COOKED EGG OLIVES & FETA | HARD-COOKED PEELED EGGS |
|---|---|---|
| Protein | 10.1 G | 11.4 G |
| Total lipid (fat) | 15.2 G | 8 G |
| Carbohydrate, by difference | 5 G | 0 G |
| Energy | 192 KCAL | 136 KCAL |
| Total Sugars | 0 G | - |
| Calcium, Ca | 101 MG | 45 MG |
| Iron, Fe | 1 MG | 1.6 MG |
| Sodium, Na | 929 MG | 125 MG |
| Cholesterol | 162 MG | 352 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.5 G | 2.3 G |
| Vitamin D (D2 + D3), International Units | - | 227 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.