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Food ID: 687
Æg, høne, blomme, tørret Danish
Name
Eggs, chicken, yolk, dried
Taxonomic name
Gallus domesticus
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 2718 kJ 1003
Energy (kcal) 656 kcal 1003
Protein 34.5 g 34.5 34.5 - 34.5 2 2071
Protein from Amino Acids 28.9 g 1003
Protein, labeling 34.5 g 34.5 34.5 - 34.5 2 2071
Carbohydrate by difference 2.5 g 1003
Available carbohydrates 2.5 g 1003
Available carbohydrate, labelling 2.5 g 1003
Dietary fibre 0.0 g 1938
Fat 56.5 g 56.45 55.8 - 57.1 2 2071
Alcohol 0.0 g 1655
Ash 3.8 g 3.85 3.76 - 3.94 2 2071
Dry matter 97.3 g 97.3 96.9 - 97.7 2 2071
Water 2.7 g 2.7 2.3 - 3.1 2 2071
Added sugar 0.0 g 1655
Nitrogen 5.520 g 5.52 5.52 - 5.52 2 2071
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 460 RE 1003
Retinol 460 µg 459.5 443 - 476 2 2071
beta-Carotene 0 µg 1655
Vitamin D 0 µg 1003
Vitamin E 6.15 α-TE
alpha-Tocopherol 6.15 mg 6.15 5.6 - 6.7 2 2071
Thiamin (Vitamin B1) 0 mg 1003
Riboflavin (Vitamin B2) 1.27 mg 1.265 1.2 - 1.33 2 2071
Niacin equivalent 8.55 NE 1003
Niacin 0.0850 mg 0.085 0.07 - 0.1 2 2071
Vitamin B6 0.510 mg 0.51 0.5 - 0.52 2 2071
Pantothenic acid 6.97 mg 6.965 6.38 - 7.55 2 2071
Biotin 97.3 µg 97.3 96.9 - 97.7 2 2071
Folate 244 µg 2 1938
Vitamin B12 4.56 µg 4.555 4.05 - 5.06 2 2071
Vitamin C 0 mg 1003
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 178 mg 177.5 170 - 185 2 2071
Potassium 249 mg 248.5 241 - 256 2 2071
Calcium 320 mg 319.5 285 - 354 2 2071
Magnesium 28.0 mg 28 27 - 29 2 2071
Iron 9.95 mg 9.945 9.86 - 10 2 2071
Copper 0.270 mg 0.27 0.27 - 0.27 2 2071
Zinc 7.35 mg 7.35 7.26 - 7.44 2 2071
Manganese 0.160 mg 0.16 0.15 - 0.17 2 2071
Chromium 13.5 µg 13.45 5.5 - 21.4 2 2071
Selenium 120 µg 119.5 106 - 133 2 2071
Phosphorus 1040 mg 1035 1020 - 1050 2 2071
Chloride 430 mg 430 421 - 439 2 2071
Iodine 238 µg 238 214 - 262 2 2071
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum monosaccharides 0 g 1003
Sum disaccharides 0 g 1003
Sum sugars 0 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Sum sugar alcohols 0 g 1003
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Sum organic acids 0 g 1003
Saturated fatty acids g/100g % Source
C4:0 0.000 0 2071
C6:0 0.000 0 2071
C8:0 0.000 0 2071
C10:0 0.000 0 2071
C12:0 0.000 0 2071
C14:0 0.171 0.363 2071
C15:0 0.000 0 2071
C16:0 12.352 26.3 2071
C18:0 4.422 9.43 2071
C20:0 0.000 0 2071
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 1.162 2.48 2071
C18:1,n-7 0.797 1.7 2071
C18:1,n-9 17.831 38 2071
C20:1,n-9 0.127 0.27 2071
C18:1,trans 0.160 0.34 2071
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 8.065 17.2 2071
C18:3,n-3 0.170 0.362 2071
C18:4,n-3 0.000 0 2071
C20:2,n-6 0.117 0.25 2071
C20:3,n-6 0.119 0.253 2071
C20:4,n-3 0.000 0 2071
C20:4,n-6 0.999 2.13 2071
C20:5,n-3 0.000 0 2071
C22:5,n-3 0.000 0 2071
C22:6,n-3 0.000 0 2071
C18:2,trans 0.000 0 2071
Fatty acids sums g/100g % Source
Other fatty acids 0.363 0.773 2071
Sum saturated fatty acids 16.945 36.1 1003
Sum monounsaturated fatty acids 19.916 42.5 1003
Sum polyunsaturated fatty acids 9.471 20.2 1003
Sum trans fatty acids 0.160 0.34 1003
Sum fatty acids 46.853 100 1003
Sum n-3 fatty acids 0.170 0.362 1003
Sum n-6 fatty acids 9.300 19.8 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 2238 mg 2237.5 2200 - 2270 2 2071
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1990 360 1342
Leucine 2930 530 1342
Lysine 2320 420 1342
Methionine 883 160 1342
Cystine 607 110 1342
Phenylalanine 1490 270 1342
Tyrosine 1490 270 1342
Threonine 1880 340 1342
Tryptophan 508 92 1342
Valine 2100 380 1342
Arginine 2370 430 1342
Histidine 828 150 1342
Alanine 1710 310 1342
Aspartic acid 2870 520 1342
Glutamic acid 4250 770 1342
Glycine 1050 190 1342
Proline 1440 260 1342
Serine 2870 520 1342
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Sum biogenic amines 0 mg 1003
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.830
Density 0.4 1 2026

© 2022 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby