Egg, whole: baked no added fat vs fried with butter USDA FDC 2707165 vs 2707159
Per 100 g, baked no added fat reports 143 calories, while fried with butter reports 182 calories.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
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.
- Egg, whole, baked, no added fat 143 kcal
143 kcal - Egg, whole, fried with butter 182 kcal
182 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, whole, baked, no added fat | B · Egg, whole, fried with butter | Difference |
|---|---|---|---|
| CaloriesMaterial difference | 143 kcal | 182 kcal | B +39 kcal |
| Protein | 12.4 g | 11.6 g | A +0.8 g |
| Total fatMaterial difference | 9.9 g | 14.6 g | B +4.7 g |
| Carbohydrate | 1 g | 0.9 g | A +0.1 g |
| Dietary fiber | 0 g | 0 g | Same reported value |
| Total sugars | 0.2 g | 0.2 g | No difference at displayed precision |
| Sodium | 244 mg | 263 mg | B +19 mg |
| Saturated fatMaterial difference | 3.2 g | 6 g | B +2.8 g |
| Potassium | 132 mg | 125 mg | A +7 mg |
| Calcium | 48 mg | 46 mg | A +2 mg |
| Iron | 1.7 mg | 1.6 mg | A +0.1 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 (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 A
Record A reports 143 kcal, compared with 182 kcal in the other record—a difference of 39 kcal.
Which reports more protein?
Record A
Record A reports 12.4 g, compared with 11.6 g in the other record—a difference of 0.8 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 244 mg, compared with 263 mg in the other record—a difference of 19 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, whole, baked, no added fat.” Record B is “Egg, whole, fried with butter.” Feast paired them because their contrast-neutral food identities are an exact match, 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 | baked, roasted, or broiled | fried |
| Added-fat wording | no added fat | 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 50 g. Record B uses USDA reference amount at 55 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 representative amounts do not cross Feast’s material portion-difference threshold of both 15 grams and 20%. They are still separate source measures, so the 100-gram table remains the appropriate place for an equal-weight comparison.
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 egg50 g
- 1 cup135 g
- USDA reference amount50 g
Record B measures
- 1 egg55 g
- 1 cup135 g
- USDA reference amount55 g
One shared household label
1 cup: 135 g in A vs 135 g in B
Here the household label and listed gram weight match at displayed precision, so this particular table is also an equal-mass comparison. The values remain specific to these two source records, not a universal weight for every 1 cup.
| Nutrient | A · 135 g | B · 135 g |
|---|---|---|
| Calories | 193 kcal | 246 kcal |
| Protein | 16.7 g | 15.7 g |
| Dietary fiber | 0 g | 0 g |
| Sodium | 329 mg | 355 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 Eggs, Grade A, Large, egg whole, Salt, table. Record B’s include Eggs, Grade A, Large, egg whole, Butter, stick, salted, Salt, table. Ingredient-code overlap is 67%, and normalized listed-input-weight variation is 7%.
Record A · 2 coded inputs
Egg, whole, baked, no added fat
- Eggs, Grade A, Large, egg wholeIngredient code 1123 · open source index99.7% of listed input weight
- Salt, tableIngredient code 2047 · open source index0.3% of listed input weight
Record B · 3 coded inputs
Egg, whole, fried with butter
- Eggs, Grade A, Large, egg wholeIngredient code 1123 · open source index93.2% of listed input weight
- Butter, stick, saltedIngredient code 1001 · open source index6.5% of listed input weight
- Salt, tableIngredient code 2047 · open source index0.3% of listed input weight
2 shared coded inputs
The largest shared entries include Eggs, Grade A, Large, egg whole, Salt, table. Shared codes can still carry different listed weights.
0 A-only and 1 B-only coded inputs
B-only entries include Butter, stick, salted.
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.
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 67% ingredient-code overlap and 7% 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, whole, baked, no added fat versus Egg, whole, fried with butter. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Egg, whole, fried with butter is higher in calories per 100 g
Egg, whole, fried with butter reports 182 kcal versus 143 kcal for Egg, whole, baked, no added fat: a 39 kcal difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Egg, whole, baked, no added fat is denser; Egg, whole, fried with butter is higher in its source amount
Egg, whole, baked, no added fat reports 12.4 g per 100 g and 6.2 g in USDA source amount (50 g). Egg, whole, fried with butter reports a lower 11.6 g per 100 g but a higher 6.4 g in USDA source amount (55 g).
Record identity is part of the estimate
Distinguish “Egg, whole, baked, no added fat” from “Egg, whole, fried with butter”
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, whole, baked, no added fat versus Egg, whole, fried with butter, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Egg, whole, baked, no added fat and Egg, whole, fried with butter are 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 143 kcal in Egg, whole, baked, no added fat to 182 kcal in Egg, whole, fried with butter, all per 100 g.
Follow this evidence path 2 exact records carried forward EggEgg, whole, baked, no added fat and Egg, whole, fried with butter are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Butter, stick, saltedUSDA input 1001 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 Test a nearby record choice Egg, whole, boiled or poached vs Egg, whole, fried with butterEgg, whole, fried with butter is held as one side of the comparison. The explicit record-description contrast is Preparation wording: boiled or poached versus fried; it is a selection cue, not evidence of cause.
Follow this evidence path 2 context records in this source topic Eggs and omeletsEgg, whole, baked, no added fat and Egg, whole, fried with butter 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 A shared source-formulation input Eggs, Grade A, Large, egg wholeUSDA input 1123 appears in 2 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