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Egg, fried in fat

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 69 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 860 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 207 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 16.7 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 4.8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.19 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.19 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.89 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.22 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 6.6 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.29 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 6.33 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 3.3 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 2.65 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.27 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.02 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.21 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.11 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.38 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 2.92 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 349 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 0.3 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0.3 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 13.9 g MI0002 EuroFIR recipe calculation procedure
Salt 0.4 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 198 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 197 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 8 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 5.5 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.07 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.35 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.13 mg MI0002 EuroFIR recipe calculation procedure
Folate 51 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1.3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 60 mg MI0002 EuroFIR recipe calculation procedure
Iron 2.1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 177 mg MI0002 EuroFIR recipe calculation procedure
Potassium 153 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 14 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 23 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.07 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 223 mg MI0002 EuroFIR recipe calculation procedure
Iodine 38 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0261 EGG OR EGG PRODUCT (US CFR)
A0791 FRESH OR PROCESSED EGG (EUROFIR)
B1713 HEN
C0225 WHOLE EGG WITHOUT SHELL
E0150 WHOLE, NATURAL SHAPE
F0014 FULLY HEAT-TREATED
G0008 GRIDDLED
H0221 FAT OR OIL ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups