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Egg/breakfast sandwiches100 g vs 100 gTwo cited FDC recordsUpdated

Egg sandwich on wheat bread: standard vs meat USDA FDC 2707312 vs 2707314

Per 100 g, standard reports 12.2 g total fat, while meat reports 17.3 g total fat.

The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.

Open record A: FDC 2707312 → Open record B: FDC 2707314 →

Record A · FDC 2707312

Egg sandwich on wheat bread, with cheese

Check this record in FoodData Central ↗

Record B · FDC 2707314

Egg sandwich on wheat bread, with meat and cheese

Check this record in FoodData Central ↗

Highlighted difference

Total fat 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.

  1. Egg sandwich on wheat bread, with cheese 12.2 g
    12.2 g
  2. Egg sandwich on wheat bread, with meat and cheese 17.3 g
    17.3 g

Shared basis: 100 g · g

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.

Per-100-gram nutrient comparison for Egg sandwich on wheat bread, with cheese and Egg sandwich on wheat bread, with meat and cheese
NutrientA · Egg sandwich on wheat bread, with cheeseB · Egg sandwich on wheat bread, with meat…Difference
Calories 246 kcal 277 kcal B +31 kcal
Protein 12.9 g 13.8 g B +0.9 g
Total fatMaterial difference 12.2 g 17.3 g B +5.1 g
Carbohydrate 21.2 g 16.5 g A +4.7 g
Dietary fiber 2.4 g 1.8 g A +0.6 g
Total sugars 2.8 g 2.4 g A +0.5 g
Sodium 450 mg 506 mg B +56 mg
Saturated fatMaterial difference 4.7 g 6.2 g B +1.6 g
Potassium 157 mg 192 mg B +35 mg
Calcium 229 mg 177 mg A +52 mg
Iron 2.1 mg 1.9 mg A +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 B (1 of 1).

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 A

Record A reports 246 kcal, compared with 277 kcal in the other record—a difference of 31 kcal.

Which reports more protein?

Record B

Record B reports 13.8 g, compared with 12.9 g in the other record—a difference of 0.9 g.

Which reports more fiber?

Record A

Record A reports 2.4 g, compared with 1.8 g in the other record—a difference of 0.6 g.

Which reports less sodium?

Record A

Record A reports 450 mg, compared with 506 mg in the other record—a difference of 56 mg.

What differs in the source descriptions

The exact names carry information the numbers cannot.

USDA assigns both records to “Egg/breakfast sandwiches,” but the topic label is broad. Record A is “Egg sandwich on wheat bread, with cheese.” Record B is “Egg sandwich on wheat bread, with meat and cheese.” 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.

No controlled preparation phrase is needed to explain this pairing. The close source names instead differ in narrow food or ingredient terms. Record A has the distinctive neutral terms shown in its exact name; Record B has meat. Read the full descriptions before selecting either profile.

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 135 g. Record B uses USDA reference amount at 180 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 45 g (25% 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 regular135 g
  • 1 large205 g
  • 1 submarine205 g
  • 1 miniature/slider70 g
  • USDA reference amount135 g
Scale record A →

Record B measures

  • 1 regular180 g
  • 1 large270 g
  • 1 submarine270 g
  • 1 miniature/slider90 g
  • USDA reference amount180 g
Scale record B →

One shared household label

1 regular: 135 g in A vs 180 g in B

The household label matches, but the source gram weights differ. These values scale each record by its own listed grams; they are practical portion context, not an equal-mass comparison.

Nutrition for one 1 regular using each record’s own source gram weight
NutrientA · 135 gB · 180 g
Calories332 kcal499 kcal
Protein17.4 g24.8 g
Dietary fiber3.2 g3.2 g
Sodium608 mg911 mg

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 Wheat bread as ingredient in sandwiches, Egg, whole, fried, NS as to fat, Cheese as ingredient in sandwiches. Record B’s include Wheat bread as ingredient in sandwiches, Egg, whole, fried, NS as to fat, Pork sausage, link/patty, cooked, pan-fried, Cheese as ingredient in sandwiches. Ingredient-code overlap is 60%, and normalized listed-input-weight variation is 24%.

Record B · 5 coded inputs

Egg sandwich on wheat bread, with meat and cheese

  1. Wheat bread as ingredient in sandwichesIngredient code 99995130 · open source index
    33.7% of listed input weight
  2. Egg, whole, fried, NS as to fatIngredient code 31105005 · open source index
    30.9% of listed input weight
  3. Pork sausage, link/patty, cooked, pan-friedIngredient code 7064 · open source index
    19.7% of listed input weight
  4. Cheese as ingredient in sandwichesIngredient code 99991400 · open source index
    11.8% of listed input weight
  5. Pork, fresh, separable fat, cookedIngredient code 10007 · open source index
    3.9% of listed input weight

3 shared coded inputs

The largest shared entries include Wheat bread as ingredient in sandwiches, Egg, whole, fried, NS as to fat, Cheese as ingredient in sandwiches. Shared codes can still carry different listed weights.

0 A-only and 2 B-only coded inputs

B-only entries include Pork sausage, link/patty, cooked, pan-fried, Pork, fresh, separable fat, cooked.

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.

USDA shorthand in this evidence
  • NS as to… means “not specified as to…” the detail that follows. It preserves an unknown distinction; it does not mean the ingredient or characteristic is absent.

Choosing the closer record

Match context first; scale second.

  1. 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.

  2. 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.

  3. 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.

  4. 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 narrow identity terms in the exact source names, while the listed formulations show 60% ingredient-code overlap and 24% 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 sandwich on wheat bread, with cheese versus Egg sandwich on wheat bread, with meat and cheese. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Egg sandwich on wheat bread, with meat and cheese is higher in total fat per 100 g

Egg sandwich on wheat bread, with meat and cheese reports 17.3 g versus 12.2 g for Egg sandwich on wheat bread, with cheese: a 5.1 g difference when both are normalized to 100 g.

Inspect the underlying evidence

Check the weight before comparing serving totals

Source amounts span 135–180 g

Egg sandwich on wheat bread, with cheese uses USDA source amount (135 g), while Egg sandwich on wheat bread, with meat and cheese uses USDA source amount (180 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.

Record identity is part of the estimate

Distinguish “Egg sandwich on wheat bread, with cheese” from “Egg sandwich on wheat bread, with meat and cheese”

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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Egg sandwich on wheat bread, with cheese versus Egg sandwich on wheat bread, with meat and cheese, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Egg sandwich on wheat bread

Egg sandwich on wheat bread, with cheese and Egg sandwich on wheat bread, with meat and cheese are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Pork, fresh, separable fat, cooked

USDA input 10007 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 Pork sausage, link/patty, cooked, pan-fried

USDA input 7064 appears in 1 of 2 context records; its summed listed input weight spans 35–35 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 2 context records in this source topic Egg/breakfast sandwiches

Egg sandwich on wheat bread, with cheese and Egg sandwich on wheat bread, with meat and cheese belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Inspect an exact record Egg sandwich on wheat bread, with cheese

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707312 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Egg sandwich on wheat bread, with meat and cheese

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707314 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 1.8 g in Egg sandwich on wheat bread, with meat and cheese to 2.4 g in Egg sandwich on wheat bread, with cheese, all per 100 g.

Follow this evidence path