Sushi roll, eel vs. Wonton, dumpling or pot sticker, steamed vs. Sushi, topped with 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.
Sushi, topped with egg has the most protein of the foods compared, at 7.3 g per 100g.
| Nutrient | Sushi roll, eel | Wonton, dumpling or pot sticker, steamed | Sushi, topped with egg |
|---|---|---|---|
| Protein | 6 G | 6.9 G | 7.3 G |
| Total lipid (fat) | 3 G | 4.6 G | 5.2 G |
| Carbohydrate, by difference | 15.3 G | 11.1 G | 10.3 G |
| Energy | 116 KCAL | 113 KCAL | 119 KCAL |
| Total Sugars | 0.92 G | 2.3 G | 0.69 G |
| Fiber, total dietary | 0.7 G | 1.2 G | 0.4 G |
| Calcium, Ca | 8 MG | 23 MG | 27 MG |
| Iron, Fe | 0.24 MG | 0.62 MG | 0.94 MG |
| Potassium, K | 78 MG | 237 MG | 75 MG |
| Sodium, Na | 343 MG | 368 MG | 338 MG |
| Cholesterol | 31 MG | 14 MG | 212 MG |
| Fatty acids, total saturated | 0.6 G | 1.4 G | 1.7 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.