Whole Egg (Cooked / Boiled) vs Raspberries

Whole Egg (Cooked / Boiled) provides 155 kcal vs 52 kcal in Raspberries (+103 kcal, +198%).

Raspberries provides 11.9 g vs 1.1 g in Whole Egg (Cooked / Boiled) (+10.8 g, +966%).

Whole Egg (Cooked / Boiled) provides 10.6 g vs 0.65 g in Raspberries (+10.0 g, +1532%).

Raspberries has higher vitamin c (26.2 mg vs 0 mg).

Whole Egg (Cooked / Boiled) has higher vitamin d (2.2 µg vs 0 µg).

Raspberries provides 7.8 µg vs 0.3 µg in Whole Egg (Cooked / Boiled) (+7.5 µg, +2500%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of thiamin (vitamin b1) (0.07 mg).

Raspberries provides 0.60 mg vs 0.06 mg in Whole Egg (Cooked / Boiled) (+0.53 mg, +834%).

Whole Egg (Cooked / Boiled) provides slightly more vitamin b6 (0.12 mg vs 0.06 mg).

Whole Egg (Cooked / Boiled) provides 124 mg vs 1.0 mg in Raspberries (+123 mg, +12300%).

Whole Egg (Cooked / Boiled) provides 50.0 mg vs 25.0 mg in Raspberries (+25.0 mg, +100%).

Raspberries provides 22.0 mg vs 10.0 mg in Whole Egg (Cooked / Boiled) (+12.0 mg, +120%).

Whole Egg (Cooked / Boiled) provides 1.1 mg vs 0.42 mg in Raspberries (+0.63 mg, +150%).

Whole Egg (Cooked / Boiled) provides 3.3 g vs 0.02 g in Raspberries (+3.3 g, +17111%).

Whole Egg (Cooked / Boiled) provides 78 kcal vs 64 kcal in Raspberries (+14 kcal, +21%).

Raspberries provides 14.7 g vs 0.56 g in Whole Egg (Cooked / Boiled) (+14.1 g, +2523%).

Whole Egg (Cooked / Boiled) provides 5.3 g vs 0.80 g in Raspberries (+4.5 g, +564%).

Raspberries has higher vitamin c (32.2 mg vs 0 mg).

Whole Egg (Cooked / Boiled) has higher vitamin d (1.1 µg vs 0 µg).

Raspberries provides 9.6 µg vs 0.2 µg in Whole Egg (Cooked / Boiled) (+9.4 µg, +6296%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of thiamin (vitamin b1) (0.03 mg).

Raspberries provides 0.74 mg vs 0.03 mg in Whole Egg (Cooked / Boiled) (+0.70 mg, +2199%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of vitamin b6 (0.06 mg).

Whole Egg (Cooked / Boiled) provides 62.0 mg vs 1.2 mg in Raspberries (+60.8 mg, +4941%).

Raspberries provides 30.8 mg vs 25.0 mg in Whole Egg (Cooked / Boiled) (+5.8 mg, +23%).

Raspberries provides 27.1 mg vs 5.0 mg in Whole Egg (Cooked / Boiled) (+22.1 mg, +441%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of zinc (0.53 mg).

Whole Egg (Cooked / Boiled) provides 1.6 g vs 0.02 g in Raspberries (+1.6 g, +6896%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of calories (energy) (101 kcal).

Raspberries provides 22.9 g vs 0.73 g in Whole Egg (Cooked / Boiled) (+22.2 g, +3049%).

Whole Egg (Cooked / Boiled) provides 6.9 g vs 1.2 g in Raspberries (+5.6 g, +453%).

Raspberries has higher vitamin c (50.3 mg vs 0 mg).

Whole Egg (Cooked / Boiled) has higher vitamin d (1.4 µg vs 0 µg).

Raspberries provides 15 µg vs 0.2 µg in Whole Egg (Cooked / Boiled) (+15 µg, +7580%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of thiamin (vitamin b1) (0.04 mg).

Raspberries provides 1.1 mg vs 0.04 mg in Whole Egg (Cooked / Boiled) (+1.1 mg, +2660%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of vitamin b6 (0.08 mg).

Whole Egg (Cooked / Boiled) provides 80.6 mg vs 1.9 mg in Raspberries (+78.7 mg, +4098%).

Raspberries provides 48.0 mg vs 32.5 mg in Whole Egg (Cooked / Boiled) (+15.5 mg, +48%).

Raspberries provides 42.2 mg vs 6.5 mg in Whole Egg (Cooked / Boiled) (+35.7 mg, +550%).

Raspberries provides 0.81 mg vs 0.68 mg in Whole Egg (Cooked / Boiled) (+0.12 mg, +18%).

Whole Egg (Cooked / Boiled) provides 2.1 g vs 0.04 g in Raspberries (+2.1 g, +5726%).

Both Whole Egg (Cooked / Boiled) and Raspberries provide similar amounts of calories (energy) (301 kcal).

Raspberries provides 68.9 g vs 2.2 g in Whole Egg (Cooked / Boiled) (+66.7 g, +3071%).

Whole Egg (Cooked / Boiled) provides 20.6 g vs 3.8 g in Raspberries (+16.8 g, +449%).

Raspberries has higher vitamin c (151 mg vs 0 mg).

Whole Egg (Cooked / Boiled) has higher vitamin d (4.3 µg vs 0 µg).

Raspberries provides 45 µg vs 0.6 µg in Whole Egg (Cooked / Boiled) (+44 µg, +7633%).

Raspberries provides slightly more thiamin (vitamin b1) (0.18 mg vs 0.13 mg).

Raspberries provides 3.5 mg vs 0.12 mg in Whole Egg (Cooked / Boiled) (+3.3 mg, +2679%).

Raspberries provides 0.32 mg vs 0.23 mg in Whole Egg (Cooked / Boiled) (+0.08 mg, +35%).

Whole Egg (Cooked / Boiled) provides 241 mg vs 5.8 mg in Raspberries (+235 mg, +4069%).

Raspberries provides 144 mg vs 97.0 mg in Whole Egg (Cooked / Boiled) (+47.3 mg, +49%).

Raspberries provides 127 mg vs 19.4 mg in Whole Egg (Cooked / Boiled) (+108 mg, +554%).

Raspberries provides 2.4 mg vs 2.0 mg in Whole Egg (Cooked / Boiled) (+0.39 mg, +19%).

Whole Egg (Cooked / Boiled) provides 6.3 g vs 0.11 g in Raspberries (+6.2 g, +5687%).