Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Egg, whole, raw, fresh
Nutrition comparison per 100g
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Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
1 wins
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Egg, whole, raw, fresh
8 wins
| Nutrient | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 714 kcal | 143 kcal ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 399% more |
| Protein | 0.18 g | 12.56 g ★ | Egg, whole, raw, fresh has 99% more |
| Carbs | 0.71 g | 0.72 g ★ | Egg, whole, raw, fresh has 1% more |
| Fat | 80 g | 9.51 g ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 741% more |
| Sugar | 0 g ★ | 0.37 g | Egg, whole, raw, fresh has 100% more |
| Sodium | 886 mg | 142 mg ★ | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 524% more |
| Calcium | 3 mg | 56 mg ★ | Egg, whole, raw, fresh has 95% more |
| Iron | 0.12 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 93% more |
| Potassium | 18 mg | 138 mg ★ | Egg, whole, raw, fresh has 87% more |
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Compare whole food groups for a cleaner, averaged breakdown.