Egg, fried in fat
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 70 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Kilojoules | 874 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 211 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 16.9 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Saturated fatty acids | 4.9 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C12:0 | 0.21 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C14:0 | 0.22 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C16:0 | 2.96 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:0 | 1.26 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Transunsaturated fatty acids | 0 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cis-mono unsaturated fatty acids | 6.6 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C16:1 sum | 0.28 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:1 sum | 6.25 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cis-poly unsaturated fatty acids | 3.4 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:2n-6 | 2.71 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:3n-3 | 0.29 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C20:3n-3 | 0 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C20:3n-6 | 0.02 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C20:4n-3 | 0 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C20:4n-6 | 0.21 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C20:5n-3 (EPA) | 0 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C22:5n-3 (DPA) | 0 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C22:6n-3 (DHA) | 0.11 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cis-poly unsaturated fatty acids, n-3 | 0.38 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cis-poly unsaturated fatty acids, n-6 | 3.09 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cholesterol | 350 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Carbohydrate, glycemic | 0.4 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Mono+Di saccharides | 0.3 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Sugar, added | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 14.2 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Salt | 0.4 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 230 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 228 | µg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Beta-carotene | 20 | µg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Vitamin D | 3.1 | µg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Vitamin E | 6.6 | alfa-TE | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Thiamin | 0.09 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Riboflavin | 0.42 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Niacin | 0 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Vitamin B6 | 0.15 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Folate | 74 | µg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Vitamin B12 | 1.4 | µg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Vitamin C | 0 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Calcium | 60 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Iron | 2.2 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Sodium | 183 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Potassium | 153 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Magnesium | 14 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Zinc | 1.5 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Selenium | 24 | µg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Copper | 0.08 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Phosphorus | 223 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Iodine | 37.8 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
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 |
Foods in Egg, prepared
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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