Egg vs Chicken
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Egg, whole, raw, fresh is higher in more vitamins & minerals
Calories (kcal)
Egg 143
Chicken 165
Protein (g)
Egg 12.6
Chicken 31.0
Carbs (g)
Egg 0.720
Chicken 0
Fat (g)
Egg 9.51
Chicken 3.57
Fiber (g)
Egg 0
Chicken 0
Quick answers
Which has more protein?
Chicken, broilers or fryers, breast, meat only, cooked, roasted — 31.0g vs 12.6g per 100g.
Which has fewer calories?
Egg, whole, raw, fresh — 143 vs 165 kcal per 100g.
Which is more nutrient-dense?
Egg, whole, raw, fresh 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 | Chicken | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 143 kcal | 165 kcal | -13% |
| Macronutrients | |||
| Water | 76.2 g | 65.3 g | +17% |
| Protein | 12.6 g | 31.0 g | -60% |
| Total lipid (fat) | 9.51 g | 3.57 g | +166% |
| Carbohydrate, by difference | 0.720 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.13 g | 1.01 g | +210% |
| Fatty acids, total monounsaturated | 3.66 g | 1.24 g | +195% |
| Fatty acids, total trans | 0.038 g | — | |
| Cholesterol | 372 mg | 85.0 mg | +338% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.040 mg | 0.070 mg | -43% |
| Riboflavin (Vitamin B2) | 0.457 mg | 0.114 mg | +301% |
| Niacin (Vitamin B3) | 0.075 mg | 13.7 mg | -99% |
| Pantothenic acid (Vitamin B5) | 1.53 mg | 0.965 mg | +59% |
| Vitamin B-6 — Pyridoxine | 0.170 mg | 0.600 mg | -72% |
| Biotin (Vitamin B7) | 47.0 ug | 4.00 ug | +1075% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 294 mg | 85.3 mg | +244% |
| Vitamin B-12 — Cobalamin | 0.890 ug | 0.340 ug | +162% |
| Vitamin A, RAE | 160 ug | 6.00 ug | +2567% |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 1.05 mg | 0.270 mg | +289% |
| Vitamin D (D2 + D3) | 2.00 ug | 0.100 ug | +1900% |
| Minerals | |||
| Calcium, Ca | 56.0 mg | 15.0 mg | +273% |
| Iron, Fe | 1.75 mg | 1.04 mg | +68% |
| Magnesium, Mg | 12.0 mg | 29.0 mg | -59% |
| Phosphorus, P | 198 mg | 228 mg | -13% |
| Potassium, K | 138 mg | 256 mg | -46% |
| Sodium, Na | 142 mg | 74.0 mg | +92% |
| Zinc, Zn | 1.29 mg | 1.00 mg | +29% |
| Copper, Cu | 0.072 mg | 0.049 mg | +47% |
| Manganese, Mn | 0.028 mg | 0.017 mg | +65% |
| Selenium, Se | 30.7 ug | 27.6 ug | +11% |
| Other Nutrients | |||
| Energy | 599 kj | 690 kj | -13% |
| Ash | 1.06 g | 1.06 g | = |
| Total Sugars | 0.370 g | 0 g | |
| Sucrose | 0 g | — | |
| Glucose | 0.370 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Fluoride, F | 1.10 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | 47.0 ug | 4.00 ug | +1075% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 47.0 ug | 4.00 ug | +1075% |
| Betaine | 0.300 mg | 6.20 mg | -95% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 160 ug | 6.00 ug | +2567% |
| Beta-carotene (Provitamin A) | 9.00 ug | 0 ug | |
| Vitamin A, IU | 540 IU | 21.0 IU | +2471% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 503 ug | 0 ug | |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.010 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.500 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.060 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.060 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.010 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 82.0 IU | 5.00 IU | +1540% |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 2.00 ug | 0.100 ug | +1900% |
| Vitamin K1 — Phylloquinone | 0.300 ug | 0.300 ug | = |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0.100 ug | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.004 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.004 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.006 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0 g | 0.010 g | -100% |
| SFA 14:0 (Myristic acid) | 0.033 g | 0.030 g | +10% |
| SFA 15:0 (Pentadecanoic acid) | 0.008 g | — | |
| SFA 16:0 (Palmitic acid) | 2.23 g | 0.690 g | +223% |
| SFA 17:0 (Margaric acid) | 0.022 g | — | |
| SFA 18:0 (Stearic acid) | 0.811 g | 0.250 g | +224% |
| SFA 20:0 (Arachidic acid) | 0.003 g | — | |
| SFA 22:0 (Behenic acid) | 0.004 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.007 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.201 g | 0.150 g | +34% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.198 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.012 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.41 g | 1.04 g | +228% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 3.39 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.027 g | 0.030 g | -10% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.91 g | 0.770 g | +148% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.55 g | 0.590 g | +164% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 1.53 g | — | |
| PUFA 18:2 CLAs | 0.012 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.048 g | 0.030 g | +60% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.036 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.012 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.018 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.023 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.001 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.022 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.188 g | 0.060 g | +213% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0.010 g | -100% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.013 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.007 g | 0.010 g | -30% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.058 g | 0.020 g | +190% |
| Fatty acids, total trans-monoenoic | 0.026 g | — | |
| TFA 16:1 t | 0.003 g | — | |
| TFA 18:1 t | 0.023 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.012 g | — | |
| Fatty acids, total trans-polyenoic | 0.012 g | — | |
| Tryptophan (EAA) | 0.167 g | 0.362 g | -54% |
| Threonine (EAA) | 0.556 g | 1.31 g | -58% |
| Isoleucine (EAA, BCAA) | 0.671 g | 1.64 g | -59% |
| Leucine (EAA, BCAA) | 1.09 g | 2.33 g | -53% |
| Lysine (EAA) | 0.912 g | 2.63 g | -65% |
| Methionine (EAA) | 0.380 g | 0.859 g | -56% |
| Cystine (conditionally essential) | 0.272 g | 0.397 g | -31% |
| Phenylalanine (EAA) | 0.680 g | 1.23 g | -45% |
| Tyrosine (conditionally essential) | 0.499 g | 1.05 g | -52% |
| Valine (EAA, BCAA) | 0.858 g | 1.54 g | -44% |
| Arginine (conditionally essential) | 0.820 g | 1.87 g | -56% |
| Histidine (EAA) | 0.309 g | 0.963 g | -68% |
| Alanine | 0.735 g | 1.69 g | -57% |
| Aspartic acid | 1.33 g | 2.76 g | -52% |
| Glutamic acid | 1.67 g | 4.64 g | -64% |
| Glycine (conditionally essential) | 0.432 g | 1.52 g | -72% |
| Proline (conditionally essential) | 0.512 g | 1.27 g | -60% |
| Serine | 0.971 g | 1.07 g | -9% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Iodine | |||
| Iodine mcg/100gB | — | 1.20 mcg | |
| Purines | |||
| Purine, adenine | — | 25.3 mg | |
| Purine, guanine | — | 27.2 mg | |
| Purine, hypoxanthine | — | 126 mg | |
| Purines, total | — | 179 mg | |
* 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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