Egg vs Butter
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Egg, white, dried, stabilized, glucose reduced is higher in more vitamins & minerals
Calories (kcal)
Egg 357
Butter 900
Protein (g)
Egg 84.1
Butter 0
Carbs (g)
Egg 4.51
Butter 0
Fat (g)
Egg 0.320
Butter 100
Fiber (g)
Egg 0
Butter 0
Quick answers
Which has more protein?
Egg, white, dried, stabilized, glucose reduced — 84.1g vs 0g per 100g.
Which has fewer calories?
Egg, white, dried, stabilized, glucose reduced — 357 vs 900 kcal per 100g.
Which is more nutrient-dense?
Egg, white, dried, stabilized, glucose reduced scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Egg | Butter | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 357 kcal | 900 kcal | -60% |
| Macronutrients | |||
| Water | 5.48 g | 0.500 g | +996% |
| Protein | 84.1 g | 0 g | |
| Total lipid (fat) | 0.320 g | 100 g | -100% |
| Carbohydrate, by difference | 4.51 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.118 g | 60.0 g | -100% |
| Fatty acids, total monounsaturated | 0.125 g | — | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 300 mg | -100% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0 mg | — | |
| Riboflavin (Vitamin B2) | 3.71 mg | — | |
| Niacin (Vitamin B3) | 0.773 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.670 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.032 mg | — | |
| Biotin (Vitamin B7) | 0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 10.7 mg | — | |
| Vitamin B-12 — Cobalamin | 0.200 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 101 mg | 0 mg | |
| Iron, Fe | 0.180 mg | 0 mg | |
| Magnesium, Mg | 82.0 mg | — | |
| Phosphorus, P | 104 mg | — | |
| Potassium, K | 884 mg | — | |
| Sodium, Na | 1299 mg | 0 mg | |
| Zinc, Zn | 0.130 mg | — | |
| Copper, Cu | 0.128 mg | — | |
| Manganese, Mn | 0 mg | — | |
| Selenium, Se | 192 ug | — | |
| Other Nutrients | |||
| Energy | 1495 kj | 3766 kj | -60% |
| Ash | 5.61 g | 0 g | |
| Total Sugars | 0 g | 0 g | = |
| Sucrose | 0 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 0 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 0 IU | 4000 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 20.0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0 ug | — | |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.082 g | — | |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 0.036 g | — | |
| SFA 20:0 (Arachidic acid) | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.125 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.125 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.045 g | 4.00 g | -99% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.045 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.045 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Fatty acids, total trans-monoenoic | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| TFA 18:2 t,t | 0 g | — | |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| Tryptophan (EAA) | 1.43 g | — | |
| Threonine (EAA) | 3.63 g | — | |
| Isoleucine (EAA, BCAA) | 4.41 g | — | |
| Leucine (EAA, BCAA) | 7.36 g | — | |
| Lysine (EAA) | 5.90 g | — | |
| Methionine (EAA) | 2.99 g | — | |
| Cystine (conditionally essential) | 2.21 g | — | |
| Phenylalanine (EAA) | 5.13 g | — | |
| Tyrosine (conditionally essential) | 3.41 g | — | |
| Valine (EAA, BCAA) | 5.72 g | — | |
| Arginine (conditionally essential) | 4.89 g | — | |
| Histidine (EAA) | 2.05 g | — | |
| Alanine | 5.13 g | — | |
| Aspartic acid | 9.14 g | — | |
| Glutamic acid | 11.7 g | — | |
| Glycine (conditionally essential) | 3.05 g | — | |
| Proline (conditionally essential) | 3.24 g | — | |
| Serine | 6.16 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 34.0 mcg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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