Egg omelet / Egg substitute: animal fat vs fried USDA FDC 2707225 vs 2707303
Per 100 g, omelet or scrambled egg reports 212 calories, while substitute omelet scrambled reports 138 calories.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record A · FDC 2707225
Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings
Check this record in FoodData Central ↗Record B · FDC 2707303
Egg substitute, omelet, scrambled, or fried, with cheese and meat
Check this record in FoodData Central ↗Highlighted difference
Calories at the same 100-gram weight
Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.
-
212 kcal -
138 kcal
Shared basis: 100 g · kcal
Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
On smaller screens, focus a comparison table and scroll horizontally to read every column.
| Nutrient | A · Egg omelet or scrambled egg, with cheese… | B · Egg substitute, omelet, scrambled, or fried… | Difference |
|---|---|---|---|
| CaloriesMaterial difference | 212 kcal | 138 kcal | A +74 kcal |
| Protein | 13.4 g | 11.5 g | A +1.9 g |
| Total fatMaterial difference | 17 g | 9.2 g | A +7.8 g |
| Carbohydrate | 1.4 g | 2.2 g | B +0.8 g |
| Dietary fiber | 0 g | 0 g | Same reported value |
| Total sugars | 0.5 g | 1.9 g | B +1.4 g |
| Sodium | 415 mg | 452 mg | B +37 mg |
| Saturated fatMaterial difference | 6.6 g | 3.5 g | A +3.1 g |
| Potassium | 146 mg | 207 mg | B +61 mg |
| Calcium | 140 mg | 159 mg | B +19 mg |
| Iron | 1.4 mg | 1.6 mg | B +0.2 mg |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Read the table by question
Every material primary-nutrient difference on this page is numerically higher in A (2 of 2).
These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.
Which reports fewer calories?
Record B
Record B reports 138 kcal, compared with 212 kcal in the other record—a difference of 74 kcal.
Which reports more protein?
Record A
Record A reports 13.4 g, compared with 11.5 g in the other record—a difference of 1.9 g.
Which reports more fiber?
Same reported value
Both records report 0 g of fiber per 100 g.
Which reports less sodium?
Record A
Record A reports 415 mg, compared with 452 mg in the other record—a difference of 37 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Eggs and omelets,” but the topic label is broad. Record A is “Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings.” Record B is “Egg substitute, omelet, scrambled, or fried, with cheese and meat.” Feast paired them because their contrast-neutral food identities are closely related (83% token overlap after controlled modifiers are set aside), not merely because they share a generic category.
The controlled name parser found 2 interpretable distinctions. These labels organize wording already present in the names; they do not establish that a distinction caused a nutrient difference.
| Description dimension | Record A | Record B |
|---|---|---|
| Preparation wording | No matching controlled term in the source name | fried |
| Added-fat wording | added fat; animal fat or meat drippings | No matching controlled term in the source name |
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses USDA reference amount at 170 g. Record B uses USDA reference amount at 110 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The two representative amounts differ by 60 g (35% of the larger amount). This is why the main table holds mass at 100 g. After selecting the closer description, use its household measure or a gram estimate for the amount actually eaten.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- 1 egg85 g
- 1 cup135 g
- USDA reference amount170 g
Record B measures
- 1 cup, cooked135 g
- 1/4 cup, raw (equivalent to 1 large egg) yields55 g
- USDA reference amount110 g
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Eggs, Grade A, Large, egg whole, Cheese as ingredient in sandwiches, Breakfast meat as ingredient in omelet, Animal fat or drippings. Record B’s include Egg substitute, liquid or frozen, fat free, Cheese as ingredient in sandwiches, Breakfast meat as ingredient in omelet, Oil or table fat, NFS. Ingredient-code overlap is 43%, and normalized listed-input-weight variation is 81%.
Record A · 5 coded inputs
Egg omelet or scrambled egg, with cheese and meat…
- Eggs, Grade A, Large, egg wholeIngredient code 1123 · open source index75.6% of listed input weight
- Cheese as ingredient in sandwichesIngredient code 99991400 · open source index11.3% of listed input weight
- Breakfast meat as ingredient in omeletIngredient code 99992230 · open source index7.6% of listed input weight
- Animal fat or drippingsIngredient code 81201000 · open source index5.3% of listed input weight
- Salt, tableIngredient code 2047 · open source index0.2% of listed input weight
Record B · 5 coded inputs
Egg substitute, omelet, scrambled, or fried, with cheese…
- Egg substitute, liquid or frozen, fat freeIngredient code 1226 · open source index75.6% of listed input weight
- Cheese as ingredient in sandwichesIngredient code 99991400 · open source index11.3% of listed input weight
- Breakfast meat as ingredient in omeletIngredient code 99992230 · open source index7.6% of listed input weight
- Oil or table fat, NFSIngredient code 81200100 · open source index5.3% of listed input weight
- Salt, tableIngredient code 2047 · open source index0.2% of listed input weight
3 shared coded inputs
The largest shared entries include Cheese as ingredient in sandwiches, Breakfast meat as ingredient in omelet, Salt, table. Shared codes can still carry different listed weights.
2 A-only and 2 B-only coded inputs
A-only entries include Eggs, Grade A, Large, egg whole, Animal fat or drippings. B-only entries include Egg substitute, liquid or frozen, fat free, Oil or table fat, NFS.
Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
For this pair, the source names differ across 2 documented description dimensions, while the listed formulations show 43% ingredient-code overlap and 81% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.
Decision support from the exact records on this page
Turn source data into a better next decision
These conclusions and reading paths are computed from 2 exact records behind Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings versus Egg substitute, omelet, scrambled, or fried, with cheese and meat. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings is higher in calories per 100 g
Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings reports 212 kcal versus 138 kcal for Egg substitute, omelet, scrambled, or fried, with cheese and meat: a 74 kcal difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Egg substitute, omelet, scrambled, or fried, with cheese and meat is denser; Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings is higher in its source amount
Egg substitute, omelet, scrambled, or fried, with cheese and meat reports 452 mg per 100 g and 497 mg in USDA source amount (110 g). Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings reports a lower 415 mg per 100 g but a higher 706 mg in USDA source amount (170 g).
Record identity is part of the estimate
Distinguish “Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings” from “Egg substitute, omelet, scrambled, or fried, with cheese and meat”
These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings versus Egg substitute, omelet, scrambled, or fried, with cheese and meat, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Best next guide for this exact record Egg substitute omelet scrambled or friedEgg substitute, omelet, scrambled, or fried, with cheese and meat is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Put the observed spread in corpus context Calories: density and serving contextIn this page’s records, calories runs from 138 kcal in Egg substitute, omelet, scrambled, or fried, with cheese and meat to 212 kcal in Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings, all per 100 g.
Follow this evidence path A formulation detail that separates records Animal fat or drippingsUSDA input 81201000 appears in 1 of 2 context records; its summed listed input weight spans 7–7 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path A formulation detail that separates records Egg substitute, liquid or frozen, fat freeUSDA input 1226 appears in 1 of 2 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path Test a nearby record choice Egg omelet or scrambled egg, with cheese and meat, made with butter vs Egg substitute, omelet, scrambled, or fried, with cheese and meatEgg substitute, omelet, scrambled, or fried, with cheese and meat is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.
Follow this evidence path Test a nearby record choice Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings vs Egg omelet or scrambled egg, with cheese and meat, made with cooking sprayEgg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: added fat; animal fat or meat drippings versus cooking spray; it is a selection cue, not evidence of cause.
Follow this evidence path