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Bulgur, dryvsEgg, whole, frozen, pasteurized

Bulgur, dry leads in Protein (13 vs 12) and Sodium (3 vs 121) and 2 more, while Egg, whole, frozen, pasteurized leads in Calcium (56 vs 35).

Macronutrients (per 100g)

N/A
Calories
150
13
Protein
12
2
Total Fat
10
76
Carbohydrates
1
12
Dietary Fiber
N/A
N/A
Sugar
N/A
N/A
Cholesterol
416

Vitamins & Minerals (per 100g)

3
Sodium
121
35
Calcium
56
3
Iron
2
342
Potassium
117
N/A
Vitamin C
N/A

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Data sourced from USDA FoodData Central (CC0 1.0 Universal (public domain)).