Nutrition Facts

Egg, whole, dried, stabilized, glucose reduced

Nutrient values per 100g

Food group: Dairy and Egg Products

Nutrient Nutrient Value Unit
Protein
48.17
g
Total lipid (fat)
43.95
g
Carbohydrate, by difference
2.38
g
Ash
3.63
g
Energy
615
kcal
Water
1.87
g
Energy
2574
kJ
Fiber, total dietary
0
g
Calcium, Ca
222
mg
Iron, Fe
8.28
mg
Magnesium, Mg
49
mg
Phosphorus, P
715
mg
Potassium, K
515
mg
Sodium, Na
548
mg
Zinc, Zn
5.71
mg
Copper, Cu
0.27
mg
Manganese, Mn
0.15
mg
Selenium, Se
121.1
mcg
Vitamin A, IU
2050
IU
Retinol
616
mcg
Vitamin A, RAE
616
mcg_RAE
Vitamin C, total ascorbic acid
0
mg
Thiamin
0.33
mg
Riboflavin
1.23
mg
Niacin
0.26
mg
Pantothenic acid
6.71
mg
Vitamin B-6
0.42
mg
Folate, total
193
mcg
Vitamin B-12
10.51
mcg
Folic acid
0
mcg
Folate, food
193
mcg
Folate, DFE
193
mcg_DFE
Tryptophan
0.77
g
Threonine
2.37
g
Isoleucine
3.01
g
Leucine
4.23
g
Lysine
3.25
g
Methionine
1.56
g
Cystine
1.15
g
Phenylalanine
2.72
g
Tyrosine
2
g
Valine
3.47
g
Arginine
3.08
g
Histidine
1.16
g
Alanine
2.81
g
Aspartic acid
4.78
g
Glutamic acid
6.14
g
Glycine
1.6
g
Proline
1.91
g
Serine
3.66
g
Cholesterol
2017
mg
Fatty acids, total saturated
13.2
g
4:0
0
g
6:0
0
g
8:0
0
g
10:0
0
g
12:0
0
g
14:0
0.12
g
16:0
9.7
g
18:0
3.37
g
18:1 undifferentiated
16.1
g
18:2 undifferentiated
4.88
g
18:3 undifferentiated
0.12
g
20:4 undifferentiated
0.37
g
16:1 undifferentiated
1.46
g
Fatty acids, total monounsaturated
17.56
g
Fatty acids, total polyunsaturated
5.71
g

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Egg, white, dried, flakes, glucose reduced »

Source

U.S. Department of Agriculture, Agricultural Research Service. 2009. USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory (http://www.ars.usda.gov/ba/bhnrc/ndl)

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