Egg, fried in fat
Energy in 100 g
Per 100 g
860 kJ (207 kcal)
860 kJ (207 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | MI0002 | 0 g |
| Sugar, total | MI0002 | 0.3 g |
| Sugar, added | MI0002 | 0 g |
| Sugar, free | MI0002 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0002 | 4.8 g |
| Trans fatty acids | MI0002 | 0 g |
| Monounsaturated fatty acids | MI0002 | 6.6 g |
| Polyunsaturated fatty acids | MI0002 | 3.3 g |
| Omega-3 | MI0002 | 0.4 g |
| Omega-6 | MI0002 | 2.9 g |
| Cholesterol | MI0002 | 349 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | MI0002 | 0.2 g |
| C14:0 (myristic acid) | MI0002 | 0.2 g |
| C16:0 (palmitic acid) | MI0002 | 2.9 g |
| C18:0 (stearic acid) | MI0002 | 1.2 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | MI0002 | 0.3 g |
| C18:1 sum (oleic acid) | MI0002 | 6.3 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 198 µg-RE | |
| Vitamin A (RE) | MI0322 | 198 µg-RE | 26 % |
| Beta-carotene | MI0002 | 8 µg | |
| Retinol | MI0002 | 197 µg | |
| Vitamin D | MI0002 | 3 µg | 30 % |
| Vitamin E | MI0002 | 5.5 mg-ATE | 45 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | MI0002 | 0.07 mg | 5 % |
| Vitamin B2 (riboflavin) | MI0002 | 0.35 mg | 21 % |
| Vitamin B3 (niacin) | MI0002 | 0 mg | |
| Niacin equivalents | MI0002 | 3.5 mg | 17 % |
| Vitamin B6 (pyridoxine) | MI0002 | 0.13 mg | 7 % |
| Vitamin B9 (folate) | MI0002 | 51 µg | 15 % |
| Vitamin B12 (cobalamin) | MI0002 | 1.3 µg | 32 % |
| Vitamin C (askorbic acid) | MI0002 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | MI0002 | 60 mg | 5 % |
| Potassium (K) | MI0002 | 153 mg | 4 % |
| Sodium (Na) | MI0002 | 177 mg | |
| Salt (NaCl) | MI0120 | 0.4 g | |
| Phosphorus (P) | MI0002 | 223 mg | 34 % |
| Magnesium (Mg) | MI0002 | 14 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | MI0002 | 2.1 mg | 19 % |
| Copper (Cu) | MI0002 | 0.07 mg | 7 % |
| Zinc (Zn) | MI0002 | 1.5 mg | 10 % |
| Selenium (Se) | MI0002 | 23 µg | 27 % |
| Iodine (I) | MI0002 | 38 µg | 27 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0261 | Egg or egg product (US CFR) |
| A0791 | Fresh or processed egg (EUROFIR) |
| B1713 | Hen |
| C0225 | Whole egg without shell |
| E0150 | Whole, natural shape |
| F0014 | Fully heat-treated |
| G0008 | Griddled |
| H0221 | Fat or oil added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |