 Food Details
Egg, whole, cooked, hard-boiled
| Group: | Dairy and Egg Products | | Description: | EGG,WHL,CKD,HARD-BOILED | | Refuse: | 12% Shell | | Ca:P ratio: | 1:3.44 |
Nutrients
| Nutrient |
Value |
Unit |
Derivation Note |
| Proximates | | Water | 74.62 | g | |
| Energy | 155 | kcal | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Energy | 647 | kj | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Protein | 12.58 | g | |
| Total lipid (fat) | 10.61 | g | |
| Ash | 1.08 | g | |
| Carbohydrate, by difference | 1.12 | g | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Fiber, total dietary | 0 | g | |
| Sugars, total | 1.12 | g | Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298 |
| Minerals | | Calcium, Ca | 50 | mg | |
| Iron, Fe | 1.19 | mg | |
| Magnesium, Mg | 10 | mg | |
| Phosphorus, P | 172 | mg | |
| Potassium, K | 126 | mg | |
| Sodium, Na | 124 | mg | |
| Zinc, Zn | 1.05 | mg | |
| Copper, Cu | 0.013 | mg | |
| Manganese, Mn | 0.026 | mg | |
| Selenium, Se | 30.8 | mcg | Analytical data |
| Fluoride, F | 4.8 | mcg | Analytical data |
| Vitamins | | Vitamin C, total ascorbic acid | 0 | mg | |
| Thiamin | 0.066 | mg | |
| Riboflavin | 0.513 | mg | |
| Niacin | 0.064 | mg | |
| Pantothenic acid | 1.398 | mg | |
| Vitamin B-6 | 0.121 | mg | |
| Folate, total | 44 | mcg | |
| Folic acid | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Folate, food | 44 | mcg | |
| Folate, DFE | 44 | mcg_DFE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin B-12 | 1.11 | mcg | |
| Vitamin B-12, added | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin A, IU | 586 | IU | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin A, RAE | 169 | mcg_RAE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Retinol | 168 | mcg | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin E (alpha-tocopherol) | 1.03 | mg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Vitamin E, added | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin K (phylloquinone) | 0.3 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Lipids | | Fatty acids, total saturated | 3.267 | g | |
| 4:0 | 0 | g | |
| 6:0 | 0 | g | |
| 8:0 | 0.003 | g | |
| 10:0 | 0.003 | g | |
| 12:0 | 0.003 | g | |
| 14:0 | 0.035 | g | |
| 16:0 | 2.349 | g | |
| 18:0 | 0.828 | g | |
| Fatty acids, total monounsaturated | 4.077 | g | |
| 16:1 undifferentiated | 0.31 | g | |
| 18:1 undifferentiated | 3.725 | g | |
| 20:1 | 0.03 | g | |
| 22:1 undifferentiated | 0.003 | g | |
| Fatty acids, total polyunsaturated | 1.414 | g | |
| 18:2 undifferentiated | 1.188 | g | |
| 18:3 undifferentiated | 0.035 | g | |
| 18:4 | 0 | g | |
| 20:4 undifferentiated | 0.149 | g | |
| 20:5 n-3 | 0.005 | g | |
| 22:5 n-3 | 0 | g | |
| 22:6 n-3 | 0.038 | g | |
| Cholesterol | 424 | mg | |
| Amino Acids | | Tryptophan | 0.153 | g | |
| Threonine | 0.604 | g | |
| Isoleucine | 0.686 | g | |
| Leucine | 1.075 | g | |
| Lysine | 0.904 | g | |
| Methionine | 0.392 | g | |
| Cystine | 0.292 | g | |
| Phenylalanine | 0.668 | g | |
| Tyrosine | 0.513 | g | |
| Valine | 0.767 | g | |
| Arginine | 0.755 | g | |
| Histidine | 0.298 | g | |
| Alanine | 0.7 | g | |
| Aspartic acid | 1.264 | g | |
| Glutamic acid | 1.644 | g | |
| Glycine | 0.423 | g | |
| Proline | 0.501 | g | |
| Serine | 0.936 | g | |
| Others | | Alcohol, ethyl | 0 | g | |
| Caffeine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Theobromine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Carotenoids | | Carotene, beta | 11 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Carotene, alpha | 0 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Cryptoxanthin, beta | 10 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Lycopene | 0 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Lutein + zeaxanthin | 353 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
|
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