FoodData Central SR Legacy 2018 · Foundation Foods 2026-04

Dairy and Egg Products

323 foods in this group. Median energy: 185 kcal per 100 g.

323foods

185 kcalEnergy · median

10 gProtein · median

0 gFiber · median

All foods in the group

Per 100 g of the edible portion

Food	kcal	Protein	Fat	Carbohydrate	Fiber
Cheese, pasteurized process, swiss	334	24.7	25.0	2.1	0.0
Cheese, port de salut	352	23.8	28.2	0.6	0.0
Cheese, provolone	351	25.6	26.6	2.1	0.0
Cheese, provolone, reduced fat	274	24.7	17.6	3.5	0.0
Cheese, provolone, sliced	357	23.5	28.1	2.5	—
Cheese, queso fresco, solid	297	18.9	23.4	3.0	—
Cheese, ricotta, part skim milk	138	11.4	7.9	5.1	0.0
Cheese, ricotta, whole milk	150	7.5	10.2	7.3	0.0
Cheese, ricotta, whole milk	157	7.8	11.0	6.9	—
Cheese, ricotta, whole milk	157	7.8	11.0	6.9	—
Cheese, romano	387	31.8	26.9	3.6	0.0
Cheese, roquefort	369	21.5	30.6	2.0	0.0
Cheese, swiss	393	27.0	31.0	1.4	0.0
Cheese, swiss	393	27.0	31.0	1.4	—
Cheese, swiss	393	27.0	31.0	1.4	—
Cheese, swiss, low fat	179	28.4	5.1	3.4	0.0
Cheese, swiss, low sodium	374	28.4	27.4	3.4	0.0
Cheese, tilsit	340	24.4	26.0	1.9	0.0
Cheese, white, queso blanco	310	20.4	24.3	2.5	—
Cottage cheese, full fat, large or small curd	105	11.6	4.2	4.6	—
Cream cheese, full fat, block	337	5.8	33.5	4.6	—
Cream substitute, flavored, liquid	251	0.7	13.5	35.1	1.1
Cream substitute, flavored, powdered	482	0.7	21.5	75.4	1.2
Cream substitute, liquid, light	71	0.8	3.5	9.1	0.0
Cream substitute, liquid, with hydrogenated vegetable oil and soy protein	136	1.0	10.0	11.4	0.0
Cream substitute, liquid, with lauric acid oil and sodium caseinate	136	1.0	10.0	11.4	0.0
Cream substitute, powdered	529	2.5	32.9	59.3	0.0
Cream substitute, powdered, light	431	1.9	15.7	73.4	0.0
Cream, fluid, half and half	131	3.1	11.5	4.3	0.0
Cream, fluid, heavy whipping	340	2.8	36.1	2.8	0.0
Cream, fluid, light (coffee cream or table cream)	195	3.0	19.1	3.7	0.0
Cream, fluid, light whipping	292	2.2	30.9	3.0	0.0
Cream, half and half, fat free	59	2.6	1.4	9.0	0.0
Cream, half and half, lowfat	72	3.3	5.0	3.3	0.0
Cream, heavy	336	2.0	35.6	3.8	—
Cream, sour, cultured	198	2.4	19.4	4.6	0.0
Cream, sour, full fat	193	3.1	18.0	5.6	—
Cream, sour, reduced fat, cultured	135	2.9	12.0	4.3	0.0
Cream, whipped, cream topping, pressurized	257	3.2	22.2	12.5	0.0
Dessert topping, powdered	577	4.9	39.9	52.5	0.0
Dessert topping, powdered, 1.5 ounce prepared with 1/2 cup milk	194	3.6	12.7	17.1	0.0
Dessert topping, pressurized	264	1.0	22.3	16.1	0.0
Dessert topping, semi solid, frozen	318	1.3	25.3	23.1	0.0
Dulce de Leche	315	6.8	7.4	55.4	0.0
Egg substitute, liquid or frozen, fat free	48	10.0	0.0	2.0	0.0
Egg substitute, powder	444	55.5	13.0	21.8	0.0
Egg, duck, whole, fresh, raw	185	12.8	13.8	1.5	0.0
Egg, goose, whole, fresh, raw	185	13.9	13.3	1.4	0.0
Egg, quail, whole, fresh, raw	158	13.1	11.1	0.4	0.0
Egg, turkey, whole, fresh, raw	171	13.7	11.9	1.2	0.0
Egg, white, dried	382	81.1	0.0	7.8	0.0
Egg, white, dried	376	79.9	0.7	6.0	—
Egg, white, dried, flakes, stabilized, glucose reduced	351	76.9	0.0	4.2	0.0
Egg, white, dried, powder, stabilized, glucose reduced	376	82.4	0.0	4.5	0.0
Egg, white, dried, stabilized, glucose reduced	357	84.1	0.3	4.5	0.0
Egg, white, raw, fresh	52	10.9	0.2	0.7	0.0
Egg, white, raw, frozen, pasteurized	48	10.2	0.0	1.0	0.0
Egg, white, raw, frozen, pasteurized	48	10.1	0.2	0.7	—
Egg, whole, cooked, fried	196	13.6	14.8	0.8	0.0
Egg, whole, cooked, hard-boiled	155	12.6	10.6	1.1	0.0
Egg, whole, cooked, omelet	154	10.6	11.7	0.6	0.0
Egg, whole, cooked, poached	143	12.5	9.5	0.7	0.0
Egg, whole, cooked, scrambled	149	10.0	11.0	1.6	0.0
Egg, whole, dried	592	48.1	43.9	1.1	0.0
Egg, whole, dried	575	48.1	39.8	1.9	—
Egg, whole, dried, stabilized, glucose reduced	615	48.2	44.0	2.4	0.0
Egg, whole, raw, fresh	143	12.6	9.5	0.7	0.0
Egg, whole, raw, frozen, pasteurized	150	12.3	10.3	0.9	—
Egg, whole, raw, frozen, pasteurized (Includes foods for USDA's Food Distribution Program)	147	12.3	10.0	1.0	0.0
Egg, whole, raw, frozen, salted, pasteurized	138	11.0	10.1	0.8	0.0
Egg, yolk, dried	669	33.6	59.1	0.7	0.0
Egg, yolk, dried	654	34.2	55.5	1.1	—
Egg, yolk, raw, fresh	322	15.9	26.5	3.6	0.0
Egg, yolk, raw, frozen, pasteurized	296	15.5	25.6	0.8	0.0
Egg, yolk, raw, frozen, pasteurized	296	15.6	25.1	0.6	—
Egg, yolk, raw, frozen, salted, pasteurized	275	14.1	22.9	1.8	0.0
Egg, yolk, raw, frozen, sugared, pasteurized	307	13.9	22.8	11.0	0.0
Eggnog	88	4.6	4.2	8.1	0.0
Eggs, Grade A, Large, egg whole	148	12.4	10.0	1.0	0.0
Eggs, scrambled, frozen mixture	131	13.1	5.6	7.5	0.0
Fat free ice cream, no sugar added, flavors other than chocolate	133	4.4	0.0	28.9	7.4
Ice cream bar, covered with chocolate and nuts	303	5.6	25.8	11.9	1.1
Ice cream bar, stick or nugget, with crunch coating	358	2.1	25.3	37.1	1.1
Ice cream cone, chocolate covered, with nuts, flavors other than chocolate	354	5.2	21.9	34.4	1.0
Ice cream cookie sandwich	240	3.7	7.4	39.6	1.2
Ice cream sandwich	237	4.3	8.6	37.1	0.0
Ice cream sandwich, made with light ice cream, vanilla	186	4.3	3.0	39.6	0.0
Ice cream sandwich, vanilla, light, no sugar added	200	5.7	2.9	42.9	7.1
Ice cream sundae cone	254	3.0	14.0	28.9	1.0
Ice cream, bar or stick, chocolate covered	331	4.1	24.1	24.5	0.8
Ice cream, light, soft serve, chocolate	141	3.4	3.7	23.2	0.0
Ice cream, lowfat, no sugar added, cone, added peanuts and chocolate sauce	265	5.3	9.3	40.0	9.3
Ice cream, soft serve, chocolate	222	4.1	13.0	22.2	0.7
Imitation cheese, american or cheddar, low cholesterol	390	25.0	32.0	1.0	0.0
KRAFT BREAKSTONE'S FREE Fat Free Sour Cream	91	4.7	1.3	15.1	0.0
KRAFT BREAKSTONE'S Reduced Fat Sour Cream	152	4.5	12.0	6.5	0.1
KRAFT CHEEZ WHIZ LIGHT Pasteurized Process Cheese Product	215	16.3	9.5	16.2	0.2
KRAFT CHEEZ WHIZ Pasteurized Process Cheese Sauce	276	12.0	21.0	9.2	0.3
KRAFT FREE Singles American Nonfat Pasteurized Process Cheese Product	148	22.7	1.0	11.7	0.2
KRAFT VELVEETA LIGHT Reduced Fat Pasteurized Process Cheese Product	222	19.6	10.6	11.8	0.0

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy (April 2018) and Foundation Foods (April 2026) · public domain (CC0 1.0).

Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit.