Boiled egg

Food number: 8513
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Egg dishes
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		63%
protein, total		36%
carbohydrate, available		1%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		13%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		21%
fatty acids, total polyunsaturated		7%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	597 (143)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	0.3	g	calculated as recipe	value created within host-system
fat, total	10.3	g	calculated as recipe	value created within host-system
protein, total	12.5	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	0.3	g	calculated as recipe	value created within host-system
sucrose	0	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	0	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	0.3	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	6.9	g	calculated as recipe	value created within host-system
fatty acids, total	6.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	2.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	3.3	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	1.2	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	892	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	56	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	107	mg	calculated as recipe	value created within host-system
cholesterol (GC)	360.0	mg	calculated as recipe	value created within host-system
sterols, total	0.3	mg	calculated as recipe	value created within host-system
Minerals
sodium	110.4	mg	calculated as recipe	value created within host-system
salt	281.3	mg	calculated as recipe	value created within host-system
potassium	130.0	mg	calculated as recipe	value created within host-system
magnesium	13.0	mg	calculated as recipe	value created within host-system
calcium	57.0	mg	calculated as recipe	value created within host-system
phosphorus	210.0	mg	calculated as recipe	value created within host-system
iron, total	2.5	mg	calculated as recipe	value created within host-system
zinc	1.4	mg	calculated as recipe	value created within host-system
iodide (iodine)	44.0	µg	calculated as recipe	value created within host-system
selenium, total	24.9	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	210.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	236.8	µg	calculated as recipe	value created within host-system
vitamin D	2.2	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	1.9	mg	calculated as recipe	value created within host-system
vitamin K, total	0.80	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	58.3	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.9	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	<0.1	mg	calculated as recipe	value created within host-system
riboflavine	0.37	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.12	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	2.3	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.14	mg	calculated as recipe	value created within host-system
carotenoids, total	702.7	µg	calculated as recipe	value created within host-system

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