Omelette Nutrition Facts

24 calories in 1 tbsp

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Calories in Omelette
Egg, whole, cooked, omelet
24 calories in Omelette, 1 tbsp
1 tbsp = 15g ≈ 0.033lb ≈ 0.53oz
1.57 calories / gram
1 Weight Watchers point
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Calorie Sources:69% fats; 29% proteins; 2% carbohydrates
Fats:1.80 g (16 calories, 12% by weight)
Carbohydrates:0.10 g
Proteins:1.59 g (7 calories, 11% by weight)
Water:11.38 g (76% by weight)
Fat Composition:47% monounsaturated; 31% saturated; 21% polyunsaturated
Trans Fat :0.10 g (1% by weight)
Dietary Fiber:~
Cholesterol:53.40 mg
Serving Sizes: 100 g
1 tbsp
1 large
Food Group:Dairy and Egg Products
USDA #:1130
Tags: egg; eggs; omelet; omelete;
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Vitamin A:86 IU
Retinol:22.80 mcg
Retinol Activity Equivalent:23.25 mcg
β-Carotene:5.40 mcg
β-Cryptoxanthin:1.20 mcg
Lutein + Zeaxanthin:41.85 mcg
Vitamin B-1:7.50 mcg
Vitamin B-2:60 mcg
Vitamin B-3:9 mcg
Vitamin B-5:181.50 mcg
Vitamin B-6:18 mcg
Vitamin B-9:5.85 mcg
Food folate:5.85 mcg
Dietary Folate Equivalent:5.85 mcg
Folic acid:~
Vitamin B-12:0.16 mcg
Added Vitamin B-12:~
Choline:31.75 mg
Vitamin C:~
Vitamin D:6
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.15 mcg
Vitamin D (D2 + D3):0.15 mcg
Vitamin E:183 mcg
Added α-Tocopherol:~
β-Tocopherol:4.50 mcg
δ-Tocopherol:106.50 mcg
γ-Tocopherol:361.50 mcg
Vitamin K:0.68 mcg
Calcium (Ca):6.90 mg
Copper (Cu):12 mcg
Fluoride (F):0.72 mcg
Iron (Fe):232.50 mcg
Magnesium (Mg):1.50 mg
Manganese (Mn):4.50 mcg
Phosphorus (P):24.15 mg
Potassium (K):16.95 mg
Selenium (Se):4 mcg
Sodium (Na):24.15 mg
Zinc (Zn):139.50 mcg
Cholesterol:53.40 mg
Campesterol:450 mcg
Stigmasterol:300.00 mcg
β-sitosterol:1.80 mg
Carbohydrates Total:0.10 g
Dietary Fiber:~
Sugars Total:97.50 mg
Fructose:13.50 mg
Galactose:13.50 mg
Glucose/Dextrose:27 mg
Lactose:13.50 mg
Maltose:13.50 mg
Sucrose:13.50 mg
Proteins Total:1.59 g
Essential amino acids
Phenylalanine:85.50 mg
Leucine:0.14 g
Methionine:48 mg
Lysine:0.11 g
Isoleucine:84 mg
Valine:0.11 g
Threonine:69 mg
Tryptophan:21 mg
Histidine:39 mg
Arginine:0.10 g
Non-essential amino acids
Alanine:91.50 mg
Aspartic acid:0.17 g
Betaine:75.00 mcg
Cystine:33 mg
Glutamic acid:0.21 g
Glycine:54 mg
Proline:64.50 mg
Serine:0.12 g
Tyrosine:63 mg
Fats Total:1.80 g
Saturated fatty acids:0.49 g
Monounsaturated fatty acids:0.75 g
Polyunsaturated fatty acids:0.34 g
Trans fatty acids:0.10 g
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:450 mcg
Decanoic/Capric [10:0]:450 mcg
Dodecanoic/Lauric [12:0]:450 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4.50 mg
Pentadecanoic [15:0]:600 mcg
Hexadecanoic/Palmitic [16:0]:0.34 g
Heptadecanoic/Margaric [17:0]:1.50 mg
Octadecanoic/Stearic [18:0]:0.14 g
Eicosanoic/Arachidic [20:0]:3 mg
Docosanoic/Behenic [22:0]:1.50 mg
Tetracosanoic/Lignoceric [24:0]:900 mcg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:1.05 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:37.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:150 mcg
Octadecenoic/Oleic [18:1]:0.70 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4.50 mg
Docosenoic/Erucic [22:1]:450 mcg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.30 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:18 mg
[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]:16.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:450 mcg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:4.50 mg
Ash:0.13 g
Product Type:Omelette
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Fiber is found only in plant foods like whole-grain breads and cereals, beans and peas, and other vegetables and fruits.
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