United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  01128, Egg, whole, cooked, fried
heading Nutrient Unit
Value per 100 g

large 46g
Proximates Water g 69.47 31.96
Proximates Energy kcal 196 90
Proximates Protein g 13.61 6.26
Proximates Total lipid (fat) g 14.84 6.83
Proximates Carbohydrate, by difference g 0.83 0.38
Proximates Fiber, total dietary g 0.0 0.0
Proximates Sugars, total g 0.40 0.18
Minerals Calcium, Ca mg 62 29
Minerals Iron, Fe mg 1.89 0.87
Minerals Magnesium, Mg mg 13 6
Minerals Phosphorus, P mg 215 99
Minerals Potassium, K mg 152 70
Minerals Sodium, Na mg 207 95
Minerals Zinc, Zn mg 1.39 0.64
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.044 0.020
Vitamins Riboflavin mg 0.495 0.228
Vitamins Niacin mg 0.082 0.038
Vitamins Vitamin B-6 mg 0.184 0.085
Vitamins Folate, DFE µg 51 23
Vitamins Vitamin B-12 µg 0.97 0.45
Vitamins Vitamin A, RAE µg 219 101
Vitamins Vitamin A, IU IU 787 362
Vitamins Vitamin E (alpha-tocopherol) mg 1.31 0.60
Vitamins Vitamin D (D2 + D3) µg 2.2 1.0
Vitamins Vitamin D IU 88 40
Vitamins Vitamin K (phylloquinone) µg 5.6 2.6
Lipids Fatty acids, total saturated g 4.323 1.989
Lipids Fatty acids, total monounsaturated g 6.182 2.844
Lipids Fatty acids, total polyunsaturated g 3.251 1.495
Lipids Fatty acids, total trans g 0.041 0.019
Lipids Cholesterol mg 401 184
Other Caffeine mg 0 0