ゆで卵 vs ギリシャヨーグルト
任意の2つの食品を選択し、マクロ栄養素、ビタミン、ミネラルを並べて比較：100gあたり、1食あたり、またはカロリー正規化。
Nutritional Takeaways
Based on standard 100g edible portion comparison
Greek Yogurt (Plain Nonfat) has fewer calories (energy) (59 kcal vs 155 kcal, 96 kcal less).
Whole Egg (Cooked / Boiled) provides 12.6 g vs 10.2 g in Greek Yogurt (Plain Nonfat) (+2.4 g, +23%).
Greek Yogurt (Plain Nonfat) provides 141 mg vs 126 mg in Whole Egg (Cooked / Boiled) (+15.0 mg, +12%).
Whole Egg (Cooked / Boiled) has fewer total sugars (1.1 g vs 3.2 g, 2.1 g less).
三大栄養素6 項目
Whole Egg (Cooked / Boiled) provides 155 kcal vs 59 kcal in Greek Yogurt (Plain Nonfat) (+96 kcal, +163%).
Whole Egg (Cooked / Boiled) provides 12.6 g vs 10.2 g in Greek Yogurt (Plain Nonfat) (+2.4 g, +23%).
Greek Yogurt (Plain Nonfat) provides 3.6 g vs 1.1 g in Whole Egg (Cooked / Boiled) (+2.5 g, +221%).
Both Whole Egg (Cooked / Boiled) and Greek Yogurt (Plain Nonfat) provide similar amounts of dietary fiber (0 g).
Whole Egg (Cooked / Boiled) provides 10.6 g vs 0.39 g in Greek Yogurt (Plain Nonfat) (+10.2 g, +2621%).
Greek Yogurt (Plain Nonfat) provides 3.2 g vs 1.1 g in Whole Egg (Cooked / Boiled) (+2.1 g, +189%).
ビタミン12 項目
Both Whole Egg (Cooked / Boiled) and Greek Yogurt (Plain Nonfat) provide similar amounts of vitamin c (0 mg).
Whole Egg (Cooked / Boiled) provides 149 µg vs 2.0 µg in Greek Yogurt (Plain Nonfat) (+147 µg, +7350%).
Whole Egg (Cooked / Boiled) has higher vitamin d (2.2 µg vs 0 µg).
Whole Egg (Cooked / Boiled) provides 1.0 mg vs 0.03 mg in Greek Yogurt (Plain Nonfat) (+1.0 mg, +3333%).
Whole Egg (Cooked / Boiled) provides 0.3 µg vs 0.2 µg in Greek Yogurt (Plain Nonfat) (+0.1 µg, +50%).
Whole Egg (Cooked / Boiled) provides 44 µg vs 7.0 µg in Greek Yogurt (Plain Nonfat) (+37 µg, +529%).
Both Whole Egg (Cooked / Boiled) and Greek Yogurt (Plain Nonfat) provide similar amounts of thiamin (vitamin b1) (0.07 mg).
Whole Egg (Cooked / Boiled) provides 0.52 mg vs 0.28 mg in Greek Yogurt (Plain Nonfat) (+0.24 mg, +86%).
Greek Yogurt (Plain Nonfat) provides 0.21 mg vs 0.06 mg in Whole Egg (Cooked / Boiled) (+0.14 mg, +225%).
Whole Egg (Cooked / Boiled) provides 1.4 mg vs 0.45 mg in Greek Yogurt (Plain Nonfat) (+0.95 mg, +213%).
Whole Egg (Cooked / Boiled) provides slightly more vitamin b6 (0.12 mg vs 0.06 mg).
Whole Egg (Cooked / Boiled) provides 1.1 µg vs 0.8 µg in Greek Yogurt (Plain Nonfat) (+0.4 µg, +48%).
ミネラル7 項目
Whole Egg (Cooked / Boiled) provides 124 mg vs 36.0 mg in Greek Yogurt (Plain Nonfat) (+88.0 mg, +244%).
Greek Yogurt (Plain Nonfat) provides 141 mg vs 126 mg in Whole Egg (Cooked / Boiled) (+15.0 mg, +12%).
Greek Yogurt (Plain Nonfat) provides 110 mg vs 50.0 mg in Whole Egg (Cooked / Boiled) (+60.0 mg, +120%).
Whole Egg (Cooked / Boiled) provides 1.2 mg vs 0.05 mg in Greek Yogurt (Plain Nonfat) (+1.1 mg, +2280%).
Greek Yogurt (Plain Nonfat) provides 11.0 mg vs 10.0 mg in Whole Egg (Cooked / Boiled) (+1.0 mg, +10%).
Whole Egg (Cooked / Boiled) provides 172 mg vs 135 mg in Greek Yogurt (Plain Nonfat) (+37.0 mg, +27%).
Whole Egg (Cooked / Boiled) provides 1.1 mg vs 0.52 mg in Greek Yogurt (Plain Nonfat) (+0.53 mg, +102%).
脂質1 項目
Whole Egg (Cooked / Boiled) provides 3.3 g vs 0.12 g in Greek Yogurt (Plain Nonfat) (+3.2 g, +2625%).