ORIGINAL LIQUID EGG SUBSTITUTE MADE FROM REAL… vs. ORIGINAL LOW FAT YOGURT, BOSTON CREAM PIE
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.
ORIGINAL LIQUID EGG SUBSTITUTE MADE FROM REAL… has the most protein of the foods compared, at 10.9 g per 100g.
| Nutrient | ORIGINAL LIQUID EGG SUBSTITUTE MADE… | ORIGINAL LOW FAT YOGURT, BOSTON CREAM… |
|---|---|---|
| Protein | 10.9 G | 3.5 G |
| Total lipid (fat) | 0 G | 0.59 G |
| Carbohydrate, by difference | 0 G | 18.8 G |
| Energy | 54 KCAL | 94 KCAL |
| Total Sugars | 0 G | 13.5 G |
| Fiber, total dietary | 0 G | 0.6 G |
| Calcium, Ca | 26 MG | - |
| Iron, Fe | 1.7 MG | - |
| Potassium, K | 163 MG | - |
| Sodium, Na | 185 MG | 53 MG |
| Sugars, added | 0 G | 10 G |
| Cholesterol | 0 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.59 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.