Egg without shell

Food number: 858
Food type: Food
Processing method: No treatment
Ingredient class: Chicken eggs
Food use class: Egg
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	Reference
Macro-components
energy,calculated	597 (143)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0.3	g	imputed/estimated, generic	value created within host-system
fat, total	10.3	g	analytical, generic	independent laboratory
protein, total	12.5	g	summation from constituent components	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0	g	imputed/estimated, generic	value created within host-system
starch, total	0	g	other method type	food composition table	146
sugars, total	0.3	g	other method type	food composition table	165
sucrose	0	g	imputed/estimated, generic	value created within host-system
lactose	0	g	imputed/estimated, generic	value created within host-system
fructose	0	g	imputed/estimated, generic	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	imputed/estimated, generic	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	imputed/estimated, generic	value created within host-system
glucose	0.3	g	imputed/estimated, generic	value created within host-system
maltose	0	g	imputed/estimated, generic	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	summation from constituent components	value created within host-system
fatty acids, total	6.6	g	summation from constituent components	value created within host-system
fatty acids, total saturated	2.1	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	3.3	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	1.2	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	imputed/estimated from related food	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	analytical, generic	independent laboratory	416
sterols, total	0.3	mg	summation from constituent components	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	analytical result(s)	independent laboratory	21
magnesium	13.0	mg	other method type	food composition table	391
calcium	57.0	mg	analytical result(s)	independent laboratory	21
phosphorus	210.0	mg	analytical result(s)	independent laboratory	21
iron, total	2.5	mg	analytical result(s)	independent laboratory	21
zinc	1.4	mg	other method type	food composition table	391
iodide (iodine)	44.0	µg	analytical, generic	independent laboratory	100
selenium, total	24.9	µg	analytical, generic	independent laboratory	508
Nitrogen Components
tryptophan	210.0	mg	analytical, generic	independent laboratory	153
Vitamins
vitamin A retinol activity equivalents	263.2	µg	summation from constituent components	value created within host-system
vitamin D	2.2	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	1.9	mg	summation from constituent components	value created within host-system
vitamin K, total	0.80	µg	other method type	food composition table	215
vitamin C (ascorbic acid)	0	mg	imputed/estimated, generic	value created within host-system
folate (HPLC)	58.3	µg	calculated as recipe	value created within host-system
niacin equivalents, total	3.6	mg	summation from constituent components	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)	2.5	µg	other method type	food composition table	146
vitamers pyridoxine (hydrochloride)	0.14	mg	calculated as recipe	value created within host-system
carotenoids, total	702.7	µg	summation from constituent components	value created within host-system

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