Canneberges vs Œufs (Cuits)

Whole Egg (Cooked / Boiled) provides 155 kcal vs 46 kcal in Cranberries (+109 kcal, +237%).

Cranberries provides 12.0 g vs 1.1 g in Whole Egg (Cooked / Boiled) (+10.9 g, +969%).

Whole Egg (Cooked / Boiled) provides 10.6 g vs 0.13 g in Cranberries (+10.5 g, +8062%).

Cranberries has higher vitamin c (14.0 mg vs 0 mg).

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

Cranberries provides 5.0 µg vs 0.3 µg in Whole Egg (Cooked / Boiled) (+4.7 µg, +1567%).

Whole Egg (Cooked / Boiled) provides slightly more thiamin (vitamin b1) (0.07 mg vs 0.01 mg).

Both Cranberries and Whole Egg (Cooked / Boiled) provide similar amounts of niacin (vitamin b3) (0.10 mg).

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

Whole Egg (Cooked / Boiled) provides 124 mg vs 2.0 mg in Cranberries (+122 mg, +6100%).

Whole Egg (Cooked / Boiled) provides 50.0 mg vs 8.0 mg in Cranberries (+42.0 mg, +525%).

Whole Egg (Cooked / Boiled) provides 10.0 mg vs 6.0 mg in Cranberries (+4.0 mg, +67%).

Whole Egg (Cooked / Boiled) provides 1.1 mg vs 0.09 mg in Cranberries (+0.96 mg, +1067%).

Whole Egg (Cooked / Boiled) provides 3.3 g vs 0.01 g in Cranberries (+3.3 g, +29627%).

Whole Egg (Cooked / Boiled) provides 78 kcal vs 46 kcal in Cranberries (+32 kcal, +68%).

Cranberries provides 12.0 g vs 0.56 g in Whole Egg (Cooked / Boiled) (+11.4 g, +2038%).

Whole Egg (Cooked / Boiled) provides 5.3 g vs 0.13 g in Cranberries (+5.2 g, +3981%).

Cranberries has higher vitamin c (14.0 mg vs 0 mg).

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

Cranberries provides 5.0 µg vs 0.2 µg in Whole Egg (Cooked / Boiled) (+4.9 µg, +3233%).

Both Cranberries and Whole Egg (Cooked / Boiled) provide similar amounts of thiamin (vitamin b1) (0.01 mg).

Cranberries provides slightly more niacin (vitamin b3) (0.10 mg vs 0.03 mg).

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

Whole Egg (Cooked / Boiled) provides 62.0 mg vs 2.0 mg in Cranberries (+60.0 mg, +3000%).

Whole Egg (Cooked / Boiled) provides 25.0 mg vs 8.0 mg in Cranberries (+17.0 mg, +213%).

Cranberries provides 6.0 mg vs 5.0 mg in Whole Egg (Cooked / Boiled) (+1.0 mg, +20%).

Whole Egg (Cooked / Boiled) provides 0.53 mg vs 0.09 mg in Cranberries (+0.44 mg, +483%).

Whole Egg (Cooked / Boiled) provides 1.6 g vs 0.01 g in Cranberries (+1.6 g, +14764%).

Both Cranberries and Whole Egg (Cooked / Boiled) provide similar amounts of calories (energy) (100 kcal).

Cranberries provides 26.0 g vs 0.73 g in Whole Egg (Cooked / Boiled) (+25.2 g, +3468%).

Whole Egg (Cooked / Boiled) provides 6.9 g vs 0.28 g in Cranberries (+6.6 g, +2345%).

Cranberries has higher vitamin c (30.4 mg vs 0 mg).

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

Cranberries provides 11 µg vs 0.2 µg in Whole Egg (Cooked / Boiled) (+11 µg, +5464%).

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

Cranberries provides 0.22 mg vs 0.04 mg in Whole Egg (Cooked / Boiled) (+0.18 mg, +427%).

Both Cranberries and Whole Egg (Cooked / Boiled) provide similar amounts of vitamin b6 (0.12 mg).

Whole Egg (Cooked / Boiled) provides 80.6 mg vs 4.3 mg in Cranberries (+76.3 mg, +1757%).

Whole Egg (Cooked / Boiled) provides 32.5 mg vs 17.4 mg in Cranberries (+15.1 mg, +87%).

Cranberries provides 13.0 mg vs 6.5 mg in Whole Egg (Cooked / Boiled) (+6.5 mg, +100%).

Whole Egg (Cooked / Boiled) provides 0.68 mg vs 0.20 mg in Cranberries (+0.49 mg, +249%).

Whole Egg (Cooked / Boiled) provides 2.1 g vs 0.02 g in Cranberries (+2.1 g, +8804%).

Both Cranberries and Whole Egg (Cooked / Boiled) provide similar amounts of calories (energy) (300 kcal).

Cranberries provides 78.0 g vs 2.2 g in Whole Egg (Cooked / Boiled) (+75.9 g, +3492%).

Whole Egg (Cooked / Boiled) provides 20.6 g vs 0.85 g in Cranberries (+19.7 g, +2328%).

Cranberries has higher vitamin c (91.3 mg vs 0 mg).

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

Cranberries provides 33 µg vs 0.6 µg in Whole Egg (Cooked / Boiled) (+32 µg, +5501%).

Both Cranberries and Whole Egg (Cooked / Boiled) provide similar amounts of thiamin (vitamin b1) (0.08 mg).

Cranberries provides 0.66 mg vs 0.12 mg in Whole Egg (Cooked / Boiled) (+0.53 mg, +430%).

Cranberries provides 0.37 mg vs 0.23 mg in Whole Egg (Cooked / Boiled) (+0.14 mg, +58%).

Whole Egg (Cooked / Boiled) provides 241 mg vs 13.0 mg in Cranberries (+228 mg, +1745%).

Whole Egg (Cooked / Boiled) provides 97.0 mg vs 52.2 mg in Cranberries (+44.8 mg, +86%).

Cranberries provides 39.1 mg vs 19.4 mg in Whole Egg (Cooked / Boiled) (+19.7 mg, +102%).

Whole Egg (Cooked / Boiled) provides 2.0 mg vs 0.59 mg in Cranberries (+1.5 mg, +247%).

Whole Egg (Cooked / Boiled) provides 6.3 g vs 0.07 g in Cranberries (+6.3 g, +8745%).