Egg
Aves
Dairy & eggs · Phasianidae family
- 143kcal
- 12.6 gprotein
- 0 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 12.6 g
- Fat 9.5 g
- Carbohydrate 0.72 g
- Water and other 77.2 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium142 mg · 6% · #53 of 258
- Potassium138 mg · 3% · #200 of 256
- Calcium56 mg · 4% · #94 of 258
- Iron1.8 mg · 10% · #93 of 259
- Magnesium12 mg · 3% · #192 of 256
- Zinc1.3 mg · 12% · #89 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate47 µg · 12% · #71 of 237
- Vitamin A160 µg · 18% · #34 of 237
- Vitamin B120.89 µg · 37% · #36 of 236
Where it comes from
- about 1500 BCEPeople began collecting chicken eggs for food in Southeast Asia around this time.South-eastern Asia
- 1600sEggs scrambled with acidic fruit juice were popular in France.France
- 1878A St. Louis company began drying egg yolks and whites into a meal-like product.United States of America
Used in GlobeCooks dishes from: Asia (79), Europe (35), Africa (10), Americas (6)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More dairy & eggs
Nutrients: USDA FoodData Central (food 171287), public domain. Identity: Wikidata Q93189. Compiled by GlobeCooks.