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Egg, organic, fried

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 70 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 849 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 205 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 16.7 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 4.6 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 0.21 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 2.81 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 1.15 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 7 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 6.6 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 3.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 2.44 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.33 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 0.18 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) 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:6n-3 (DHA) 0.14 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.46 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 2.75 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 363 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 0 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 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 13.6 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 251 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 250 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 16 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 4.8 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 8.2 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.08 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 0.14 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 59 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 1.6 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 51 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 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 13 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 1.2 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 35 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.07 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 212 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 33 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
P0128 Organic food claim or use
R0316 Norway

Food Groups