Egg yolk, boiled
Energy in 100 g
Per 100 g
1,317 kJ (318 kcal)
More egg yolk:
1,317 kJ (318 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | MI0002 | 0 g |
| Sugar, total | MI0002 | 0.2 g |
| Sugar, added | MI0002 | 0 g |
| Sugar, free | MI0002 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0002 | 8.1 g |
| Trans fatty acids | MI0002 | 0 g |
| Monounsaturated fatty acids | MI0002 | 10.8 g |
| Polyunsaturated fatty acids | MI0002 | 5.5 g |
| Omega-3 | MI0002 | 0.4 g |
| Omega-6 | MI0002 | 5 g |
| Cholesterol | MI0002 | 837 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | MI0002 | 0 g |
| C14:0 (myristic acid) | MI0002 | 0.1 g |
| C16:0 (palmitic acid) | MI0002 | 5.8 g |
| C18:0 (stearic acid) | MI0002 | 2.2 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | MI0002 | 0.6 g |
| C18:1 sum (oleic acid) | MI0002 | 10.1 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 414 µg-RE | |
| Vitamin A (RE) | MI0322 | 414 µg-RE | 55 % |
| Beta-carotene | MI0002 | 0 µg | |
| Retinol | MI0002 | 414 µg | |
| Vitamin D | MI0002 | 7.5 µg | 75 % |
| Vitamin E | MI0002 | 13.1 mg-ATE | 109 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | MI0002 | 0.16 mg | 12 % |
| Vitamin B2 (riboflavin) | MI0002 | 0.35 mg | 21 % |
| Vitamin B3 (niacin) | MI0002 | 0 mg | |
| Niacin equivalents | MI0002 | 4 mg | 19 % |
| Vitamin B6 (pyridoxine) | MI0002 | 0.24 mg | 13 % |
| Vitamin B9 (folate) | MI0002 | 114 µg | 35 % |
| Vitamin B12 (cobalamin) | MI0002 | 4.1 µg | 102 % |
| Vitamin C (askorbic acid) | MI0002 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | MI0002 | 127 mg | 11 % |
| Potassium (K) | MI0002 | 103 mg | 3 % |
| Sodium (Na) | MI0002 | 69 mg | |
| Salt (NaCl) | MI0120 | 0.2 g | |
| Phosphorus (P) | MI0002 | 484 mg | 75 % |
| Magnesium (Mg) | MI0002 | 13 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | MI0002 | 4.9 mg | 44 % |
| Copper (Cu) | MI0002 | 0.13 mg | 14 % |
| Zinc (Zn) | MI0002 | 3.5 mg | 25 % |
| Selenium (Se) | MI0002 | 45 µg | 52 % |
| Iodine (I) | MI0002 | 62 µg | 44 % |
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 |
| C0215 | Egg yolk |
| E0151 | Solid |
| F0014 | Fully heat-treated |
| G0015 | Boiled and drained |
| H0003 | No treatment applied |
| 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 |
| R0316 | Norway |