Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed vs Egg, whole, raw, fresh
Nutrition comparison per 100g
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Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed
2 wins
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Egg, whole, raw, fresh
7 wins
| Nutrient | Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 884 kcal | 143 kcal ★ | Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed has 518% 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 | 100 g | 9.51 g ★ | Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed has 952% more |
| Sugar | 0 g ★ | 0.37 g | Egg, whole, raw, fresh has 100% more |
| Sodium | 0 mg ★ | 142 mg | Egg, whole, raw, fresh has 100% 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 |
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Compare whole food groups for a cleaner, averaged breakdown.