MILK CHOCOLATE vs. MILK CHOCOLATE BUTTER CREAM EGG
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.
MILK CHOCOLATE has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | MILK CHOCOLATE | MILK CHOCOLATE BUTTER CREAM EGG |
|---|---|---|
| Protein | 5.1 G | 2.5 G |
| Total lipid (fat) | 30.8 G | 17.5 G |
| Carbohydrate, by difference | 61.5 G | 72.5 G |
| Energy | 513 KCAL | 475 KCAL |
| Total Sugars | 56.4 G | 70 G |
| Fiber, total dietary | 2.6 G | 2.5 G |
| Calcium, Ca | 205 MG | 100 MG |
| Iron, Fe | 1.9 MG | 0.9 MG |
| Sodium, Na | 64 MG | 138 MG |
| Cholesterol | 13 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 17.9 G | 11.3 G |
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.