Egg, hen, yolk, salted, pasteurized, frozen - Nutrition data & facts, nutritional informationHome » Eggs and egg products » Pasteurised eggs

Egg, hen, yolk, salted, pasteurized, frozen

	Energy Distribution % of total food energy
	Protein, total	20.9 %
	Fat, total	76.7 %
	Carbohydrate, total	2.4 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1116	kJ
Protein, total	14	g
total-N	2.2	g
Fat, total	23	g
saturated fatty acids	7	g
monounsaturated fatty acids	8.8	g
polyunsaturated fatty acids	3.3	g
Carbohydrate, total	1.6	g
carbohydrate, available	1.6	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	10.6	g
Moisture	50.8	g

Vitamins
Vitamin A	357	RE
retinol	357	μg
ß-carotene	0	μg
Vitamin D	4	μg
Vitamin E	5.2	aTE
alpha-tocopherol	5.2	mg
Vitamin K	0.7	μg
Vitamin B1, thiamin	0.13	mg
Vitamin B2, riboflavin	0.43	mg
Niacin equivalents	2.71	NE
niacin	0.04	mg
tryptophan	2.67	mg
Vitamin B6	0.261	mg
Pantothenic Acid	3.52	mg
Folates	107	μg
Vitamin B12	2.52	μg
Vitamin C	0	mg
L-Ascorbic Acid	0	mg

Minerals
Sodium, Na	3780	mg
Potassium, K	117	mg
Calcium, Ca	114	mg
Magnesium, Mg	10	mg
Phosphorus, P	431	mg
Iron, Fe	3.75	mg
Copper, Cu	0.109	mg
Zinc, Zn	2.66	mg
Selenium, Se	37.7	μg

Carbohydrates
Glucose	0.3	g
All sugars, total	0.3	g
Starch	0	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	0.073	g
C 16:0	5.08	g
C 18:0	1.82	g
C 16:1	0.572	g
C 18:1, n-9	8.15	g
C 20:1, n-11	0.064	g
C 22:1, n-9	0	g
C 18:2, n-6	2.51	g
C 18:3, n-3	0.064	g
C 20:4, n-6	0.354	g
C 20:5, n-3	0.109	g
C 22:6, n-3	0.109	g

Sums lipids
Sum saturated	6.97	g
Sum monounsaturated	8.79	g
Sum polyunsaturated	3.32	g
Sum n-3 fatty acids	0.282	g
Sum n-6 fatty acids	2.86	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	955	mg

Amino acids
Isoleucin	720	mg
Leucine	1200	mg
Lysine	1100	mg
Methionine	340	mg
Cystine	250	mg
Phenylalanine	610	mg
Tyrosine	630	mg
Threonine	740	mg
Tryptophan	160	mg
Valine	780	mg
Arginine	1000	mg
Histidine	360	mg
Alanine	720	mg
Aspartic acid	1400	mg
Glutamic acid	1800	mg
Glycine	430	mg
Proline	580	mg
Serine	1200	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0590