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Egg, boiled

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 88 % 20 Estimated value.
Water 76 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 593 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 143 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 10.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 2.9 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 0.03 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 2.07 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 0.77 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 4.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0.23 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:1 sum 3.74 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 1.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 1.15 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.03 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-3 0.01 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 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-6 0.14 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:5n-3 (EPA) 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:5n-3 (DPA) 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:6n-3 (DHA) 0.17 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 1.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 420 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 0.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 10 Missing value, content not known.
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 12.4 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 215 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 215 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 0 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 4 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 5.3 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.15 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.53 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Niacin 0.1 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B6 0.12 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 69 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 2.3 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 50 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 132 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 120 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 12 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 1.4 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 19 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 242 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 34.7 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)
A0791 Fresh or processed egg (EUROFIR)
B1713 Hen
C0225 Whole egg without shell
E0150 Whole, natural shape
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

Food Groups