Eggs

Nutrition Facts Egg (Grade A)

Egg

Egg (Grade A) is an egg product whose whole-egg, white, yolk, dried, frozen, or pasteurized form changes its composition. It provides protein and potassium. Keep refrigerated at 40°F/4°C or below. For shell eggs, choose clean, uncracked shells and store them in their original carton on an interior refrigerator shelf.

Calories55
Protein10.7g
Carbs2.4g
Fat0g
Protein Carbs Fat

Nutrition for 100 g

Calories 55 kcal
Protein 10.7 g
Total Fat 0 g
Carbohydrates 2.36 g
Fiber 0 g
Total Sugars 0.71 g
Sodium 166 mg

Nutrients

Full nutrient profile

Proximates
Water 86.3 g
Energy (Atwater General Factors) 52 kcal
Energy (Atwater Specific Factors) 55 kcal
Energy 55 kcal
Energy 231 kj
Nitrogen 1.71 g
Protein 10.7 g
Total lipid (fat) 0 g
Ash 0.65 g
Carbohydrates
Carbohydrate, by difference 2.36 g
Galactose 0.07 g
Fiber, total dietary 0 g
Fructose 0.07 g
Lactose 0.07 g
Sucrose 0.07 g
Glucose 0.34 g
Maltose 0.07 g
Sugars, Total 0.71 g
Lipids
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0 g
SFA 18:0 0 g
MUFA 18:1 0 g
PUFA 18:2 0 g
PUFA 18:3 0 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Cholesterol 0 mg
Fatty acids, total saturated 0 g
Fatty acids, total monounsaturated 0 g
Fatty acids, total polyunsaturated 0 g
Amino acids
Tryptophan 0.19 g
Threonine 0.57 g
Isoleucine 0.61 g
Leucine 1.02 g
Lysine 0.82 g
Methionine 0.49 g
Phenylalanine 0.73 g
Tyrosine 0.47 g
Valine 0.78 g
Arginine 0.69 g
Histidine 0.26 g
Alanine 0.71 g
Aspartic acid 1.33 g
Glutamic acid 1.76 g
Glycine 0.42 g
Proline 0.49 g
Serine 0.86 g
Hydroxyproline 0 g
Cysteine 0.41 g
Cystine 0.29 g
Minerals
Selenium, Se 17.9 ug
Manganese, Mn 0.01 mg
Iron, Fe 0.08 mg
Magnesium, Mg 11 mg
Phosphorus, P 15 mg
Sodium, Na 166 mg
Copper, Cu 0.02 mg
Calcium, Ca 7 mg
Potassium, K 163 mg
Zinc, Zn 0.03 mg
Vitamins and other components
Riboflavin 0.39 mg
Folic acid 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin C, total ascorbic acid 0 mg
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 0 ug
Carotene, beta 0 ug
Carotene, alpha 0 ug
Lutein + zeaxanthin 0 ug
Pantothenic acid 0.19 mg
Vitamin E (alpha-tocopherol) 0 mg
Vitamin D (D2 + D3), International Units 0 iu
Thiamin 0.004 mg
Folate, total 4 ug
Vitamin B-12 0.09 ug
Vitamin B-6 0.005 mg
Niacin 0.11 mg
Retinol 0 ug
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Vitamin D (D2 + D3) 0 ug
Folate, DFE 4 ug
Betaine 0.3 mg
Choline, total 1.1 mg
Folate, food 4 ug
Vitamin A, RAE 0 ug
Vitamin A, IU 0 iu
Other nutrients
Caffeine 0 mg
Theobromine 0 mg
Alcohol, ethyl 0 g
More about allergens

This food contains egg protein, one of the nine major food allergens recognized in the United States. Heating does not make egg safe for every person with egg allergy. For packaged or prepared versions, verify the current ingredient and allergen label.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Heat changes both egg safety and protein digestibility

In a small human tracer study, cooked egg protein was much more digestible than raw egg protein. Cooking also reduces Salmonella risk; recipes served raw or undercooked should use pasteurized eggs or egg products.

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Recipes with this food

Use egg (grade a) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.