NUTRIENT COMPOSITION TABLES


ASSAYED EGG NUTRIENTS

FACT: According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

NUTRIENTS
(per 100g)
LIQUID*/FROZEN DRIED
WHOLE
EGGS
YOLK SUGARED
YOLK
SALTED
YOLK
SALTED
WHOLE
EGGS
WHITE WHOLE
EGGS
YOLK STABILIZED
WHITE
PROTEIN - g 12.3 15.6 13.87 14.07 10.97 10.1 48.1 34.3 79.9
MOISTURE - g 75.81 56.1 51.23 50.87 67.83 88.3 2.78 3.64 5.48
FAT - g (total lipid) 10.3 25.1 22.82 22.93 10.07 0.16 39.8 55.5 0.65
ASH - g 1.16 2.65 1.13 10.37 10.3 0.7 6.2 5.54 5.47
CARBOHYDRATE - g 0.91 0.59 10.95 1.77 0.83 0.74 1.89 1.08 6.02
GLUCOSE - g 0.25 0.16 0.1 0.07 0.07 0.25 0.56 0.23 0
CALORIES - kcal 150 290 307 275 138 48 558 641 376
CHOLESTEROL - mg 420 1000 917 912 387 3 1700 2340 17
All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, FoodData Central, 2019 (Formerly National Nutrient Database for Standard Reference (SR).
*Nutrient values for liquid eggs may include a small variation from frozen eggs.


EGG VITAMINS

FACT: Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count.

VITAMINS
(per 100g)
LIQUID*/FROZEN DRIED
WHOLE
EGGS
YOLK SUGARED
YOLK
SALTED
YOLK
SALTED
WHOLE
EGGS
WHITE WHOLE EGGS YOLK STABILIZED
WHITE
NIACIN - mg 0.103 0.031 0.037 0.027 0.077 0.093 0.34 0.083 0.773
RIBOFLAVIN - mg 0.523 0.563 0.523 0.427 0.443 0.423 1.977 1.257 3.71
B12 - mcg 1 1.9 1.64 1.61 1.21 0.03 2.96 5.11 0.2
PANTOTHENIC ACID - mg 1.57 3.437 3.287 3.167 1.26 0.147 5.55 9.063 0.67
VITAMIN A - IU 570 1469 1103 1043 497 0 999 1590 0
THIAMIN - mg 0.067 0.223 0.14 0.14 0.06 0.023 0.183 0.387 0
PYRIDOXINE (B6) - mg 0.188 0.412 0.398 0.402 0.226 0.005 0.499 0.742 0.032
FOLATE - mcg 87 151 174 112 69 10 119 209 0
VITAMIN E (alpha-tocopherol) - mg 0.72 2.24 2.25 2.28 0.8 0 3.88 4.81 0
VITAMIN D - IU 91 231 123 126 61 0 388 627 0
LUTEIN + ZEAXANTHIN - mcg 471 904 967 712 417 20 835 1133 20
All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, FoodData Central, 2019 (Formerly National Nutrient Database for Standard Reference (SR).
*Nutrient values for liquid eggs may include a small variation from frozen eggs.


EGG MINERALS

FACT: Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients.

MINERALS
(per 100g)
LIQUID*/FROZEN DRIED
WHOLE
EGGS
YOLK SUGARED
YOLK
SALTED
YOLK
SALTED
WHOLE
EGGS
WHITE WHOLE
EGGS
YOLK STABILIZED
WHITE
CALCIUM - mg 55 119 124 113 55 9 220 270 104
IRON - mg 1.77 4.13 3.7 3.4 1.71 0.18 6.97 9.28 0
MAGNESIUM - mg 11.2 11.2 10 7 9 10.6 44.6 26 87.6
PHOSPHORUS - mg 189 443 404 414 186 0 770 982 107
POTASSIUM - mg 117 102 105 111 128 130 468 231 959
SODIUM - mg 121 66 70 3487 3663 144 485 149 1250
ZINC - mg 1.2 2.93 3.06 2.87 1.3 0.02 5.02 7.11 0.43
COPPER - mg 0 0 0.012 0.121 0.064 0 0 0 0
MANGANESE - mg 0 0.068 0.08 0.065 0.033 0 0 0 0
SELENIUM** - mcg 37.2 56.4 53.5 56.9 30.4 9.2 164.7 139.3 192
All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, FoodData Central, 2019 (Formerly National Nutrient Database for Standard Reference (SR).
*Nutrient values for liquid eggs may include a small variation from frozen eggs.
**Selenium may vary in different areas of the U.S.


EGG LIPIDS

FACT: 1.4 Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor and color to prepared foods.

LIPIDS
(per 100g)
LIQUID*/FROZEN DRIED
WHOLE
EGGS
YOLK SUGARED
YOLK
SALTED
YOLK
SALTED
WHOLE
EGGS
WHITE WHOLE EGGS YOLK STABILIZED
WHITE
SATURATED total - g 3.382 8.615 7.11 7.159 3.178 0 15.069 20.334 0
14:0 MYRISTIC 0.032 0.083 0.104 0.073 0.039 0 0.144 0.198 0
16:0 PALMITIC 2.435 6.211 5.127 5.184 2.297 0 10.811 14.773 0
18:0 STEARIC 0.87 2.249 1.822 1.841 0.82 0 3.974 5.177 0
MONOUNSATURATED total - g 3.905 9.956 8.885 9.07 4 0 16.726 23.377 0
16:1 PALMITOLEIC 0.213 0.545 0.527 0.543 0.26 0 0.877 1.345 0
18:1 OLEIC 3.648 9.331 8.259 8.438 3.697 0 15.729 21.855 0
20:1 EICOSENOIC 0.022 0.058 0.058 0.064 0.029 0 0.098 0.143 0
POLYUNSATURATED total - g 1.892 4.827 3.856 3.733 1.627 0 8.314 10.32 0
18:2 LINOLEIC 1.564 4.009 3.154 3.068 1.324 0 7.049 8.674 0
18:3 LINOLENIC 0.054 0.124 0.112 0.102 0.044 0 0.247 0.281 0
18:4 MOROCITIC 0 0 0 0 0 0 0 0 0
20:4 APACHIDONIC 0.181 0.49 0.4 0.397 0.17 0 0.711 0.978 0
20:5 TIMNODONIC (EPA) 0 0 0 0 0 0 0 0 0
22:6 DOCOSAHEXAENOIC 0.049 0.135 0.129 0.112 0.046 0 0.199 0.253 0
TRANS FAT - g 0.054 0.098 0.115 0.116 0.09 0 0.265 0.346 0
All nutrient data represented on this page courtesy of US Department of Agriculture, Agricultural Research Service, FoodData Central, 2019 (Formerly National Nutrient Database for Standard Reference (SR).
*Nutrient values for liquid eggs may include a small variation from frozen eggs.


AMINO ACIDS

FACT: Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity.

AMINO ACIDS
(per 100g)
LIQUID*/FROZEN DRIED
WHOLE
EGGS
YOLK SUGARED
YOLK
SALTED
YOLK
SALTED
WHOLE
EGGS
WHITE WHOLE
EGGS
YOLK STABILIZED
WHITE
ALANINE - g 0.72 0.811 0.703 0.71 0.607 0.658 2.706 1.751 5.313
ARGININE - g 0.812 1.091 0.917 0.947 0.7 0.625 3.071 2.336 4.812
ASPARTIC ACID - g 1.302 1.503 1.337 1.333 1.113 1.159 5.02 3.31 7.291
CYSTINE - g 0.288 0.274 0.227 0.24 0.24 0.288 1.07 0.588 2.044
GLUTAMIC ACID - g 1.649 1.942 1.69 1.697 1.417 1.48 6.388 4.263 11.496
GLYCINE - g 0.432 0.476 0.417 0.42 0.363 0.391 1.623 1.043 3.085
HISTIDINE - g 0.322 0.399 0.353 0.353 0.273 0.263 1.202 0.861 1.872
ISOLEUCINE - g 0.661 0.78 0.697 0.697 0.56 0.559 2.434 1.701 5.023
LEUCINE - g 1.11 1.351 1.18 1.187 0.94 0.936 4.15 2.908 7.172
LYSINE - g 0.929 1.182 1.033 1.033 0.793 0.76 3.339 2.469 5.076
METHIONINE - g 0.4 0.375 0.36 0.32 0.303 0.396 1.495 0.858 3.204
PHENYLALANINE - g 0.675 0.689 0.607 0.61 0.577 0.658 2.53 1.472 5.181
PROLINE - g 0.497 0.615 0.547 0.55 0.42 0.409 1.832 1.326 3.098
SERINE - g 0.983 1.301 1.137 1.133 0.85 0.797 3.773 2.814 6.078
THREONINE - g 0.555 0.706 0.627 0.62 0.483 0.453 2.129 1.545 3.665
TRYPTOPHAN - g 0.192 0.223 0.19 0.19 0.226 0.176 0.775 0.39 1.266
TYROSINE - g 0.535 0.682 0.507 0.597 0.463 0.446 1.981 1.422 3.309
VALINE - g 0.816 0.908 0.79 0.793 0.673 0.73 2.991 1.934 6.17
All nutrient data represented on this page courtesy of US Department of Agriculture, FoodData Central, 2019 (Formerly National Nutrient Database for Standard Reference (SR).
*Nutrient values for liquid eggs may include a small variation from frozen eggs.
Tags: Articles

Made with REAL Eggs


FIND A SUPPLIER