Egg, whole, dried
Egg, whole, dried, stabilized, glucose reduced
Category: Dairy and Egg Products
100g of Egg, whole, dried contains 615 kcal calories, 48.17g protein, and 10.51µg vitamin b12 per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 615 kcal | 31% |
| Protein | 48.17 g | 96% |
| Carbohydrates | 2.38 g | 1% |
| Total fat | 43.95 g | 56% |
| Fiber | 0 g | 0% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 548 mg | 24% |
| Potassium | 515 mg | 11% |
| Calcium | 222 mg | 17% |
| Magnesium | 49 mg | 12% |
| Phosphorus | 715 mg | 57% |
| Iron | 8.28 mg | 46% |
| Zinc | 5.71 mg | 52% |
| Copper | 0.27 mg | 30% |
| Manganese | 0.15 mg | 7% |
| Selenium | 121.1 µg | 220% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 13.2 g | 66% |
| Monounsaturated fat | 17.56 g | — |
| Polyunsaturated fat | 5.71 g | — |
| Cholesterol | 2,017 mg | 672% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 616 µg | 68% |
| Retinol | 616 µg | — |
| Vitamin C | 0 mg | 0% |
| Thiamin (B1) | 0.33 mg | 27% |
| Riboflavin (B2) | 1.23 mg | 95% |
| Niacin (B3) | 0.26 mg | 2% |
| Pantothenic acid (B5) | 6.71 mg | 134% |
| Vitamin B6 | 0.42 mg | 25% |
| Folate (B9) | 193 µg | 48% |
| Vitamin B12 | 10.51 µg | 438% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 3.25 g | — |
| Leucine | 4.23 g | — |
| Isoleucine | 3.01 g | — |
| Valine | 3.47 g | — |
| Threonine | 2.37 g | — |
| Methionine | 1.56 g | — |
| Phenylalanine | 2.72 g | — |
| Tryptophan | 0.77 g | — |
| Histidine | 1.16 g | — |
| Arginine | 3.08 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 1.87 g | — |
Household serving sizes
g- cup, sifted
- 85 g
- tbsp
- 5 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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