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Eggs Nutrition Facts

196 calories in 100 g

Calories in Eggs
Egg, whole, cooked, fried
196 calories in Eggs, 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.96 calories / gram
5 Weight Watchers points
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Calorie Sources:70% fats; 28% proteins; 2% carbohydrates
Fats:15.31 g (138 calories, 15% by weight)
Carbohydrates:0.90 g (4 calories, 1% by weight)
Proteins:13.62 g (54 calories, 14% by weight)
Alcohol:~
Water:69.13 g (69% by weight)
Fat Composition:48% monounsaturated; 32% saturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.46 g
Caffeine:~
Serving Sizes: 100 g
1 large
Food Group:Dairy and Egg Products
USDA #:1128
Tags: egg; eggs;
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Vitamin A:729 IU
Retinol:193 mcg
Retinol Activity Equivalent:198 mcg
α-Carotene:~
β-Carotene:46 mcg
β-Cryptoxanthin:10 mcg
Lycopene:~
Lutein + Zeaxanthin:358 mcg
Vitamin B-1:70 mcg
Vitamin B-2:510 mcg
Vitamin B-3:70 mcg
Vitamin B-5:1.55 mg
Vitamin B-6:150 mcg
Vitamin B-9:51 mcg
Food folate:51 mcg
Dietary Folate Equivalent:51 mcg
Folic acid:~
Vitamin B-12:1.39 mcg
Added Vitamin B-12:~
Choline:0.27 g
Vitamin C:~
Vitamin D:54
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.30 mcg
Vitamin D (D2 + D3):1.30 mcg
Vitamin E:1.22 mg
Added α-Tocopherol:~
β-Tocopherol:20 mcg
δ-Tocopherol:20 mcg
γ-Tocopherol:540 mcg
Vitamin K:5.60 mcg
Calcium (Ca):59 mg
Copper (Cu):110 mcg
Fluoride (F):4.80 mcg
Iron (Fe):1.98 mg
Magnesium (Mg):13 mg
Manganese (Mn):40 mcg
Phosphorus (P):0.21 g
Potassium (K):0.15 g
Selenium (Se):34.20 mcg
Sodium (Na):0.20 g
Zinc (Zn):1.20 mg
Cholesterol:0.46 g
Phytosterols:8 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.90 g
Dietary Fiber:~
Sugars Total:0.83 g
Fructose:0.12 g
Galactose:0.12 g
Glucose/Dextrose:0.23 g
Lactose:0.12 g
Maltose:0.12 g
Sucrose:0.12 g
Starch:~
Proteins Total:13.62 g
Essential amino acids
Phenylalanine:0.73 g
Leucine:1.17 g
Methionine:0.41 g
Lysine:0.98 g
Isoleucine:0.72 g
Valine:0.92 g
Threonine:0.60 g
Tryptophan:0.18 g
Histidine:0.33 g
Arginine:0.88 g
Non-essential amino acids
Alanine:0.79 g
Aspartic acid:1.43 g
Betaine:700 mcg
Cystine:0.29 g
Glutamic acid:1.80 g
Glycine:0.46 g
Hydroxyproline:~
Proline:0.55 g
Serine:1.05 g
Tyrosine:0.53 g
Fats Total:15.31 g
Saturated fatty acids:4.29 g
Monounsaturated fatty acids:6.34 g
Polyunsaturated fatty acids:2.66 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:3 mg
Decanoic/Capric [10:0]:3 mg
Dodecanoic/Lauric [12:0]:3 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:40 mg
Pentadecanoic [15:0]:4 mg
Hexadecanoic/Palmitic [16:0]:2.94 g
Heptadecanoic/Margaric [17:0]:10 mg
Octadecanoic/Stearic [18:0]:1.23 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:10 mg
Tetracosanoic/Lignoceric [24:0]:3 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:9 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.33 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.97 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:30 mg
Docosenoic/Erucic [22:1]:3 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.34 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.15 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:4 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:40 mg
Ash:1.05 g
Caffeine:~
Theobromine:~
Product Type:Eggs
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_5X
Did you know?...An independent review of the evidence found that organic crops had significantly higher levels of all 21 nutrients analysed compared with conventional produce including vitamin C (27% more), magnesium (29% more), iron (21% more) and phosphorous (14% more).
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