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Egg-flip

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 59 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 869 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 207 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 8.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 2.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C12:0 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C14:0 0.02 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 1.66 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 0.63 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 3.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0.18 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:1 sum 2.87 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 1.6 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 1.28 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.05 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 0.01 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 0.15 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) 0.08 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.13 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 1.48 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 245 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 23.3 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 23.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sugar, added 23.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 10 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Salt 0.3 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 135 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 135 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 2 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 1.9 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 3.9 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.06 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.3 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 0.11 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 52 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 1 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 42 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 1.5 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sodium 112 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 108 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 10 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 1.1 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 17 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.06 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 158 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 26.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0261 Egg or egg product (US CFR)
A0792 Egg dish (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
H0358 Aerated by whipping
H0749 White sugar added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0052 Egg shell, food contact surface
P0024 Human consumer, no age specification

Food Groups