Scrambled Eggs Nutrition Facts

102 calories in 1 large

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Calories in Scrambled Eggs
Egg, whole, cooked, scrambled
102 calories in 1 large
1 large = 61g ≈ 0.134lb ≈ 2.15oz
1.67 calories / gram
3 Weight Watchers points
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Calorie Sources:66% fats; 29% proteins; 5% carbohydrates
Fats:7.45 g (67 calories, 12% by weight)
Carbohydrates:1.34 g (5 calories, 2% by weight)
Proteins:6.76 g (29 calories, 11% by weight)
Water:44.62 g (73% by weight)
Fat Composition:45% monounsaturated; 35% saturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.21 g
Serving Sizes: 100 g
1 cup
1 tbsp
1 large
Food Group:Dairy and Egg Products
USDA #:1132
Tags: egg; eggs; scrambled egg;
Related Foods: Calories in Blue Cheese
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Calories in Ricotta
Vitamin A:329 IU
Retinol:87.23 mcg
Retinol Activity Equivalent:89.06 mcg
β-Carotene:20.13 mcg
β-Cryptoxanthin:4.27 mcg
Lutein + Zeaxanthin:149.45 mcg
Vitamin B-1:30.50 mcg
Vitamin B-2:262.30 mcg
Vitamin B-3:42.70 mcg
Vitamin B-5:610 mcg
Vitamin B-6:67.10 mcg
Vitamin B-9:18.30 mcg
Food folate:18.30 mcg
Dietary Folate Equivalent:18.30 mcg
Folic acid:~
Vitamin B-12:0.47 mcg
Added Vitamin B-12:~
Choline:0.12 g
Vitamin C:122 mcg
Vitamin D:29
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.73 mcg
Vitamin D (D2 + D3):0.73 mcg
Vitamin E:664.90 mcg
Added α-Tocopherol:~
β-Tocopherol:18.30 mcg
δ-Tocopherol:384.30 mcg
γ-Tocopherol:1.29 mg
Vitamin K:2.44 mcg
Calcium (Ca):43.31 mg
Copper (Cu):6.10 mcg
Fluoride (F):2.93 mcg
Iron (Fe):732 mcg
Magnesium (Mg):7.32 mg
Manganese (Mn):12.20 mcg
Phosphorus (P):0.10 g
Potassium (K):84.18 mg
Selenium (Se):13.72 mcg
Sodium (Na):0.17 g
Zinc (Zn):610 mcg
Cholesterol:0.21 g
Campesterol:1.83 mg
Stigmasterol:610 mcg
β-sitosterol:6.71 mg
Carbohydrates Total:1.34 g
Dietary Fiber:~
Sugars Total:1.06 g
Fructose:48.80 mg
Galactose:48.80 mg
Glucose/Dextrose:97.60 mg
Lactose:0.73 g
Maltose:48.80 mg
Sucrose:48.80 mg
Proteins Total:6.76 g
Essential amino acids
Phenylalanine:0.35 g
Leucine:0.58 g
Methionine:0.21 g
Lysine:0.49 g
Isoleucine:0.37 g
Valine:0.41 g
Threonine:0.32 g
Tryptophan:79.30 mg
Histidine:0.16 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.36 g
Aspartic acid:0.66 g
Betaine:366 mcg
Cystine:0.15 g
Glutamic acid:0.91 g
Glycine:0.22 g
Proline:0.29 g
Serine:0.49 g
Tyrosine:0.27 g
Fats Total:7.45 g
Saturated fatty acids:2.24 g
Monounsaturated fatty acids:2.90 g
Polyunsaturated fatty acids:1.31 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:12.20 mg
Hexanoic/Caproic [6:0]:6.10 mg
Octanoic/Caprylic [8:0]:6.10 mg
Decanoic/Capric [10:0]:12.20 mg
Dodecanoic/Lauric [12:0]:12.20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:73.20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.48 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.60 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.16 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.73 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:12.20 mg
Docosenoic/Erucic [22:1]:1.22 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.17 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:48.80 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]:67.10 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:1.83 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:18.30 mg
Ash:0.83 g
Product Type:Scrambled
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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Egg, whole, dried
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