Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 76 g
Protein: 13 g
Fat: 10.7 g
Carbohydrate: 0.3 g
Energy content
Fat: 64 E%
Protein: 36 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 620 kJ (149 kcal)
  • Edible part: 88 %

NutrientSourceQuantityEnergi%
Fat224b10.7 g63%
CarbohydrateMI01810.3 g0%
Dietary fibre500 g0%
Protein224b13 g35%
Alcohol500 g0%
WaterMI014276 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0.3 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325175 µg-RE23 %
Beta-carotene60a0 µg
Retinol224b175 µg
Vitamin D224b2.5 µg25 %
Vitamin E224b5.1 mg-ATE42 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)224b0.08 mg6 %
Vitamin B2 (riboflavin)224b0.39 mg24 %
Vitamin B3 (niacin)60a0 mg
Vitamin B6 (pyridoxine)224b0.14 mg7 %
Vitamin B9 (folate)224b68 µg21 %
Vitamin B12 (cobalamin)224b1.3 µg32 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)224b55 mg4 %
Potassium (K)224b140 mg4 %
Sodium (Na)224b145 mg
Salt (NaCl)MI01200.4 g
Phosphorus (P)224b205 mg32 %
Magnesium (Mg)224b13 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)224b2 mg18 %
Copper (Cu)224b0.07 mg7 %
Zinc (Zn)224b1.4 mg10 %
Selenium (Se)224b22 µg25 %
Iodine (I)32534 µg24 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0261Egg or egg product (US CFR)
A0791Fresh or processed egg (EUROFIR)
B1713Hen
C0225Whole egg without shell
E0139Liquid, high viscosity, with no visible particles
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0052Egg shell, food contact surface
P0024Human consumer, no age specification
R0316Norway

Sources

50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
224b
Calculated mean value from reference 224a: Norwegian Food Safety Authority. Nutrient analysis 2016-2017. Egg and chicken. Published report (2017): "Analyse av egg og kylling. Næringsstoff- og miljøgiftanalyser". www.mattilsynet.no
325
University of Oslo (2018). Iodine project 2017-2018.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Compare foods

Suggestions: