USDA-derived comparison
Cheddar Cheese vs Egg Yolk
Cheddar Cheese leads for Calcium, Phosphorus and Protein; Egg Yolk answers with Vitamin B12, Selenium and Folate.
Who each is for: Choose cheddar Cheese for calcium and phosphorus. Choose egg Yolk for vitamin B12 and selenium.
Reviewed 20 July 2026. Generic food data per 100g; brands and preparation vary.
Cheddar Cheese
Typical serving: 1 slice (28g)
26/100
Egg Yolk
Typical serving: 2 yolks (34g)
34/100
Side by side, per 100g
The stronger number is highlighted, honestly: higher wins for aim-for nutrients, lower wins for stay-under ones like saturated fat and sodium.
| Nutrient | Cheddar Cheese | Egg Yolk |
|---|---|---|
| Calories | 403 kcal | 322 kcal |
| Protein | 23 g | 16 g |
| Carbs | 3 g | 4 g |
| Fat | 33 g | 27 g |
| Fiber | 0 g | 0 g |
| Sat fat | 19 g | 10 g |
| Sodium | 653 mg | 48 mg |
| Potassium | 76 mg | 109 mg |
| Calcium | 710 mg | 129 mg |
| Iron | 0.1 mg | 2.7 mg |
| Magnesium | 27 mg | 5 mg |
| Zinc | 3.6 mg | 2.3 mg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin D | 0.6 µg | 5.4 µg |
| Vitamin B12 | 1.1 µg | 2 µg |
| Folate | 27 µg | 146 µg |
Servings differ: 1 slice of cheddar cheese is about 28g, 2 yolks of egg yolk about 34g. Scale accordingly before deciding anything on the 100g basis alone.
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