Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Egg, whole, raw, fresh
Nutrition comparison per 100g
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Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
1 wins
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Egg, whole, raw, fresh
8 wins
| Nutrient | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 628 kcal | 143 kcal ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 339% more |
| Protein | 0 g | 12.56 g ★ | Egg, whole, raw, fresh has 100% more |
| Carbs | 0 g | 0.72 g ★ | Egg, whole, raw, fresh has 100% more |
| Fat | 71 g | 9.51 g ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 647% more |
| Sugar | 0 g ★ | 0.37 g | Egg, whole, raw, fresh has 100% more |
| Sodium | 864 mg | 142 mg ★ | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 508% more |
| Calcium | 0 mg | 56 mg ★ | Egg, whole, raw, fresh has 100% more |
| Iron | 0 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 100% more |
| Potassium | 0 mg | 138 mg ★ | Egg, whole, raw, fresh has 100% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.