Egg, raw
Energy in 100 g
Per 100 g
620 kJ (149 kcal)
620 kJ (149 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 50 | 0 g |
Sugar, total | MI_SUGAR_NO | 0.3 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 224b | 3 g |
Trans fatty acids | 224b | 0 g |
Monounsaturated fatty acids | 224b | 4 g |
Polyunsaturated fatty acids | 224b | 2.1 g |
Omega-3 | 224b | 0.2 g |
Omega-6 | 224b | 1.9 g |
Cholesterol | 224b | 319 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 60a | 0 g |
C14:0 (myristic acid) | 224b | 0 g |
C16:0 (palmitic acid) | 224b | 2.2 g |
C18:0 (stearic acid) | 224b | 0.8 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 224b | 0.2 g |
C18:1 sum (oleic acid) | 224b | 3.7 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 175 µg-RE | 23 % |
Beta-carotene | 60a | 0 µg | |
Retinol | 224b | 175 µg | |
Vitamin D | 224b | 2.5 µg | 25 % |
Vitamin E | 224b | 5.1 mg-ATE | 42 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 224b | 0.08 mg | 6 % |
Vitamin B2 (riboflavin) | 224b | 0.39 mg | 24 % |
Vitamin B3 (niacin) | 60a | 0 mg | |
Vitamin B6 (pyridoxine) | 224b | 0.14 mg | 7 % |
Vitamin B9 (folate) | 224b | 68 µg | 21 % |
Vitamin B12 (cobalamin) | 224b | 1.3 µg | 32 % |
Vitamin C (askorbic acid) | 60a | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 224b | 55 mg | 4 % |
Potassium (K) | 224b | 140 mg | 4 % |
Sodium (Na) | 224b | 145 mg | |
Salt (NaCl) | MI0120 | 0.4 g | |
Phosphorus (P) | 224b | 205 mg | 32 % |
Magnesium (Mg) | 224b | 13 mg | 4 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 224b | 2 mg | 18 % |
Copper (Cu) | 224b | 0.07 mg | 7 % |
Zinc (Zn) | 224b | 1.4 mg | 10 % |
Selenium (Se) | 224b | 22 µg | 25 % |
Iodine (I) | 325 | 34 µg | 24 % |
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.
LanguaL | Classification |
---|---|
A0261 | Egg or egg product (US CFR) |
A0791 | Fresh or processed egg (EUROFIR) |
B1713 | Hen |
C0225 | Whole egg without shell |
E0139 | Liquid, high viscosity, with no visible particles |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0003 | No treatment applied |
J0131 | Preserved by chilling |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0052 | Egg shell, food contact surface |
P0024 | Human consumer, no age specification |
R0316 | Norway |