Egg vs Sea lion
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Egg, whole, dried, stabilized, glucose reduced — 48.2g vs 22.1g per 100g.
Which has fewer calories?
Sea lion, Steller, meat with fat (Alaska Native) — 242 vs 615 kcal per 100g.
Which is more nutrient-dense?
Egg, whole, 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 | Sea lion | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 615 kcal | 242 kcal | +154% |
| Macronutrients | |||
| Water | 1.87 g | 56.8 g | -97% |
| Protein | 48.2 g | 22.1 g | +118% |
| Total lipid (fat) | 44.0 g | 14.6 g | +200% |
| Carbohydrate, by difference | 2.38 g | 5.55 g | -57% |
| Fiber, total dietary | 0 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 13.2 g | 2.90 g | +355% |
| Fatty acids, total monounsaturated | 17.6 g | 3.30 g | +432% |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 2017 mg | 66.0 mg | +2956% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.325 mg | — | |
| Riboflavin (Vitamin B2) | 1.23 mg | — | |
| Niacin (Vitamin B3) | 0.259 mg | — | |
| Pantothenic acid (Vitamin B5) | 6.71 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.420 mg | — | |
| Biotin (Vitamin B7) | 193 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 10.5 ug | — | |
| Vitamin A, RAE | 616 ug | 89.0 ug | +592% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 222 mg | 6.00 mg | +3600% |
| Iron, Fe | 8.28 mg | 9.55 mg | -13% |
| Magnesium, Mg | 49.0 mg | 19.0 mg | +158% |
| Phosphorus, P | 715 mg | 214 mg | +234% |
| Potassium, K | 515 mg | 346 mg | +49% |
| Sodium, Na | 548 mg | 80.0 mg | +585% |
| Zinc, Zn | 5.71 mg | 4.26 mg | +34% |
| Copper, Cu | 0.270 mg | 0.116 mg | +133% |
| Manganese, Mn | 0.150 mg | 0.006 mg | +2400% |
| Selenium, Se | 121 ug | 119 ug | +2% |
| Other Nutrients | |||
| Energy | 2574 kj | 1014 kj | +154% |
| Ash | 3.63 g | 0.900 g | +303% |
| Folic acid (Vitamin B9 — synthetic) | 193 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 193 ug | — | |
| Retinol | 616 ug | — | |
| Vitamin A, IU | 2050 IU | — | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| 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) | 0.120 g | — | |
| SFA 16:0 (Palmitic acid) | 9.70 g | — | |
| SFA 18:0 (Stearic acid) | 3.37 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 1.46 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 16.1 g | — | |
| Fatty acids, total polyunsaturated | 5.71 g | 3.00 g | +90% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 4.88 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.124 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.368 g | — | |
| Tryptophan (EAA) | 0.771 g | 1.60 g | -52% |
| Threonine (EAA) | 2.37 g | — | |
| Isoleucine (EAA, BCAA) | 3.01 g | — | |
| Leucine (EAA, BCAA) | 4.23 g | 0.100 g | +4131% |
| Lysine (EAA) | 3.25 g | — | |
| Methionine (EAA) | 1.56 g | 0 g | |
| Cystine (conditionally essential) | 1.15 g | 0.100 g | +1048% |
| Phenylalanine (EAA) | 2.72 g | — | |
| Tyrosine (conditionally essential) | 2.00 g | — | |
| Valine (EAA, BCAA) | 3.47 g | — | |
| Arginine (conditionally essential) | 3.08 g | — | |
| Histidine (EAA) | 1.16 g | 0.200 g | +482% |
| Alanine | 2.81 g | — | |
| Aspartic acid | 4.78 g | 0.100 g | +4678% |
| Glutamic acid | 6.14 g | 0 g | |
| Glycine (conditionally essential) | 1.60 g | 0 g | |
| Proline (conditionally essential) | 1.91 g | 0.100 g | +1811% |
| Serine | 3.66 g | 0 g | |
* 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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