Egg (Yolk) is a frozen food whose composition and texture depend on its preparation state before freezing. It provides protein, monounsaturated fat, polyunsaturated fat, and calcium. Choose a firmly frozen package without tears or signs of repeated thawing. Keep at 0°F/-18°C and thaw perishable food in the refrigerator, not on the counter.
Calories296
Protein15.6g
Carbs0.6g
Fat25.1g
ProteinCarbsFat
Nutrition for 100 g
Calories
296 kcal
Protein
15.6 g
Total Fat
25.1 g
Carbohydrates
0.59 g
Fiber
0 g
Total Sugars
0.16 g
Sodium
66 mg
Nutrients
Full nutrient profile
Proximates
Water56.1 g
Energy (Atwater General Factors)291 kcal
Energy (Atwater Specific Factors)297 kcal
Energy296 kcal
Energy1240 kj
Nitrogen2.49 g
Protein15.6 g
Total lipid (fat)25.1 g
Ash2.65 g
Carbohydrates
Carbohydrate, by difference0.59 g
Sucrose0 g
Maltose0 g
Fructose0 g
Lactose0 g
Galactose0 g
Glucose0.16 g
Sugars, Total0.16 g
Fiber, total dietary0 g
Lipids
Cholesterol1000 mg
SFA 4:00 g
SFA 6:00 g
PUFA 20:30 g
MUFA 17:10 g
MUFA 15:10 g
PUFA 20:5 n-3 (EPA)0 g
SFA 17:00.05 g
Fatty acids, total trans-polyenoic0.03 g
Fatty acids, total monounsaturated9.96 g
Fatty acids, total polyunsaturated4.83 g
SFA 15:00.02 g
TFA 18:1 t0.07 g
TFA 18:2 t,t0.03 g
PUFA 20:2 n-6 c,c0.05 g
PUFA 18:3 n-6 c,c,c0.03 g
SFA 16:06.21 g
SFA 18:02.25 g
SFA 20:00 g
MUFA 18:19.33 g
PUFA 18:24.01 g
PUFA 18:30.12 g
PUFA 20:40.49 g
PUFA 18:40 g
MUFA 20:10.06 g
PUFA 22:5 n-3 (DPA)0.02 g
SFA 14:00.08 g
PUFA 22:6 n-3 (DHA)0.14 g
MUFA 14:10.02 g
MUFA 16:10.55 g
Fatty acids, total trans0.1 g
Fatty acids, total saturated8.62 g
PUFA 18:3 n-3 c,c,c (ALA)0.09 g
PUFA 18:3i0 g
Fatty acids, total trans-monoenoic0.07 g
MUFA 18:1 c9.26 g
PUFA 18:2 n-6 c,c3.98 g
SFA 8:00 g
SFA 12:00 g
SFA 22:00 g
SFA 24:00 g
SFA 10:00 g
MUFA 22:10 g
Amino acids
Isoleucine0.78 g
Leucine1.35 g
Lysine1.18 g
Cystine0.27 g
Valine0.91 g
Arginine1.09 g
Histidine0.4 g
Aspartic acid1.5 g
Serine1.3 g
Tryptophan0.22 g
Threonine0.71 g
Methionine0.38 g
Phenylalanine0.69 g
Tyrosine0.68 g
Alanine0.81 g
Glutamic acid1.94 g
Glycine0.48 g
Proline0.62 g
Minerals
Calcium, Ca119 mg
Iron, Fe4.13 mg
Magnesium, Mg11.2 mg
Phosphorus, P443 mg
Potassium, K102 mg
Sodium, Na66 mg
Zinc, Zn2.93 mg
Copper, Cu0 mg
Manganese, Mn0.07 mg
Iodine, I177 ug
Selenium, Se56.4 ug
Vitamins and other components
Vitamin D (D2 + D3), International Units231 iu
Vitamin D (D2 + D3)5.8 ug
Vitamin D2 (ergocalciferol)0 ug
Vitamin D3 (cholecalciferol)5.8 ug
25-hydroxycholecalciferol1.5 ug
Folic acid0 ug
Carotene, alpha36 ug
Cryptoxanthin, beta32 ug
Lycopene0 ug
Vitamin K (phylloquinone)0.7 ug
Vitamin A, RAE422 ug
Folate, DFE151 ug
Lutein + zeaxanthin904 ug
Niacin0.03 mg
Pantothenic acid3.44 mg
Choline, total639.3 mg
Vitamin E (alpha-tocopherol)2.24 mg
Carotene, beta10 ug
Folate, food151 ug
Thiamin0.22 mg
Riboflavin0.56 mg
Folate, total151 ug
Vitamin B-60.41 mg
Vitamin B-121.9 ug
Vitamin C, total ascorbic acid0 mg
Retinol419 ug
Vitamin A, IU1469 iu
Vitamin B-12, added0 ug
Vitamin E, added0 mg
Other nutrients
Caffeine0 mg
Theobromine0 mg
Alcohol, ethyl0 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
Freezing preserves safety longer than peak quality
Food held continuously at 0°F/-18°C stays safe for a long time, but texture and flavor can decline through dehydration and freezer burn. Thawing in the refrigerator keeps the surface out of the bacterial growth range longer than counter thawing.
Recipes featuring this food will appear here when the recipe library is connected.
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.
