Egg, whole, boiled or poached
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 143 kcalEnergy
- 12.4 gProtein
- 9.96 gFat
- 0.96 gCarbohydrate
| Nutrient | Per 100 g | 1 egg | Source field |
|---|---|---|---|
| Energy | 143 kcal | 72 kcal | 1008 Energy |
| Protein | 12.4 g | 6.2 g | 1003 Protein |
| Fat | 9.96 g | 5 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 3.2 g | 1.6 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 3.63 g | 1.8 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.82 g | 0.91 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 411 mg | 206 mg | 1253 Cholesterol |
| Carbohydrate | 0.96 g | 0.48 g | 1005 Carbohydrate, by difference |
| Sugars | 0.2 g | 0.1 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 129 mg | 65 mg | 1093 Sodium, Na |
| Potassium | 132 mg | 66 mg | 1092 Potassium, K |
| Calcium | 48 mg | 24 mg | 1087 Calcium, Ca |
| Iron | 1.67 mg | 0.83 mg | 1089 Iron, Fe |
| Water | 75.8 g | 37.9 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 egg | 50 g | 72 | 6.2 | 5 | 0.48 | 0.1 | 0 | 65 |
| 1 cup | 135 g | 193 | 16.7 | 13.4 | 1.3 | 0.27 | 0 | 174 |
| 1 slice | 5 g | 7 | 0.62 | 0.5 | 0.048 | 0.01 | 0 | 6.5 |
| Quantity not specified | 50 g | 72 | 6.2 | 5 | 0.48 | 0.1 | 0 | 65 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Survey (FNDDS 2021-2023), 2024-10-31
- Source record
- fdc:2707154
- Published
- 2022-10-28
- Retrieved
- 2026-10-10
- Food group
- Eggs
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Survey Foods (FNDDS 2021-2023), 2024-10-31.
Names in other languages
- English: Egg, whole, boiled or poached (official name from the source)
- Français: Œuf, entier, bouilli ou poché (machine-translated, confirmed by a second independent pass)
- Deutsch: Ei, ganz, gekocht oder pochiert (machine-translated, confirmed by a second independent pass)
- Italiano: Uovo, intero, bollito o in camicia (machine-translated, confirmed by a second independent pass)
- Español: Huevo, entero, cocido o escalfado (machine-translated, confirmed by a second independent pass)
Related foods
- Egg, whole, fried, NS as to fat
- Egg omelet or scrambled egg, with cheese, made with oil
- Egg white omelet, scrambled, or fried, NS as to fat
- Egg, whole, fried with oil
- Egg salad, made with mayonnaise
- Egg omelet or scrambled egg, no added fat
- Egg omelet or scrambled egg, made with oil
- Egg, whole, fried no added fat
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:2707154" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.