Side-by-side comparison

MARGHERITA GENOA SALAMI vs Egg Yolk Raw

Egg Yolk Raw wins by 58 points on FoodScore. Nutrient breakdown below — green values are better per field.

Verdict

FoodScore: MARGHERITA GENOA SALAMI scores 27/100, Egg Yolk Raw scores 85/100. Egg Yolk Raw wins by 58 points on saturated fat (0g vs 12.3g per 100 g) and sodium (66mg vs 1611mg per 100 g).

0/ 100

other

MARGHERITA GENOA SALAMI

Avoid · 2 ONZ

0/ 100

other

Egg Yolk Raw

Very good · 100 g

Per 100gMARGHERITA GENOA SALAMIEgg Yolk Raw

Calories385.96 kcal296 kcal

Protein19.3 g15.6 g

Fiber0 g0 g

Total fat33.33 g25.1 g

Saturated fat12.3 g0 g

Added sugar0 g0 g

Sodium1610.53 mg66 mg

Potassium0 mg102 mg

Calcium0 mg119 mg

Iron1.89 mg4.13 mg

Comparison uses per-100g nutrient values from USDA FoodData Central. Each field is marked in green for the option that is healthier on that specific row — but the final FoodScore weighs all fields together plus processing level (NOVA) to produce a single 0–100 number.