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Egg, yolk, dried

446 calories in 1 cup, sifted

Calories in Egg, yolk, dried
Egg, yolk, dried Suggest a better name
446 calories in 1 cup, sifted
1 cup, sifted = 67g ≈ 0.148lb ≈ 2.36oz
6.66 calories / gram
12 Weight Watchers points
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Calorie Sources:76% fats; 22% proteins; 2% carbohydrates
Fats:37.39 g (337 calories, 56% by weight)
Carbohydrates:2.41 g (9 calories, 4% by weight)
Proteins:22.95 g (100 calories, 34% by weight)
Alcohol:~
Water:1.98 g (3% by weight)
Fat Composition:46% monounsaturated; 37% saturated; 17% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:1.56 g
Caffeine:~
Serving Sizes: 100 g
1 cup, sifted
1 tbsp
Food Group:Dairy and Egg Products
USDA #:1137
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Vitamin A:1173 IU
Retinol:264.65 mcg
Retinol Activity Equivalent:279.39 mcg
α-Carotene:52.93 mcg
β-Carotene:124.62 mcg
β-Cryptoxanthin:46.90 mcg
Lycopene:~
Lutein + Zeaxanthin:1.54 mg
Vitamin B-1:194.30 mcg
Vitamin B-2:1.26 mg
Vitamin B-3:60.30 mcg
Vitamin B-5:5.20 mg
Vitamin B-6:442.20 mcg
Vitamin B-9:163.48 mcg
Food folate:163.48 mcg
Dietary Folate Equivalent:163.48 mcg
Folic acid:~
Vitamin B-12:3.57 mcg
Added Vitamin B-12:~
Choline:0.93 g
Vitamin C:~
Vitamin D:187
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):4.69 mcg
Vitamin D (D2 + D3):4.69 mcg
Vitamin E:3.63 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1 mcg
Calcium (Ca):0.19 g
Copper (Cu):6.70 mcg
Fluoride (F):~
Iron (Fe):3.63 mg
Magnesium (Mg):8.71 mg
Manganese (Mn):73.70 mcg
Phosphorus (P):0.62 g
Potassium (K):0.16 g
Selenium (Se):58.16 mcg
Sodium (Na):90.45 mg
Zinc (Zn):3.30 mg
Cholesterol:1.56 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.41 g
Dietary Fiber:~
Sugars Total:2.41 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:22.95 g
Essential amino acids
Phenylalanine:0.98 g
Leucine:2 g
Methionine:0.56 g
Lysine:1.82 g
Isoleucine:1.16 g
Valine:1.27 g
Threonine:1.21 g
Tryptophan:0.27 g
Histidine:0.59 g
Arginine:1.63 g
Non-essential amino acids
Alanine:1.17 g
Aspartic acid:2.24 g
Betaine:~
Cystine:0.41 g
Glutamic acid:2.91 g
Glycine:0.70 g
Hydroxyproline:~
Proline:0.96 g
Serine:1.96 g
Tyrosine:1.02 g
Fats Total:37.39 g
Saturated fatty acids:11.49 g
Monounsaturated fatty acids:14.15 g
Polyunsaturated fatty acids:5.29 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.12 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.41 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.89 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]:0.92 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:13.09 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:93.80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.30 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:80.40 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:40.20 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.56 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.13 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:0.15 g
Ash:2.28 g
Caffeine:~
Theobromine:~
Product Type:Egg
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_3JA
Did you know?...Before modern food storage techniques were devised, sailors on long voyages would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
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