当翻译不可用时，食物数据可能以英文显示。
营养参考营养成分
748967 · Foundation2026-04-30 JSON
171287 · SRLegacy2018-04
02.001 · Norwegian Food Composition Table 2026
12004 · 日本食品標準成分表（八訂）増補2023年; original workbook corrected 2026-03-27
F003729 · Australian Food Composition Database Release3, December2025
关于此食物
Egg is a whole chicken egg, one of the most versatile and widely used foods. It can be boiled, fried, scrambled, poached, or used as a binding and leavening ingredient in baking.
Per 100 g raw edible portion, USDA FDC 748967 reports 0.96 g carbohydrate by difference, 12.4 g protein, 9.96 g total fat, 129 mg sodium and 48 mg calcium. Source energy is 143 kcal using Atwater general factors or 147 kcal using specific factors; the existing database energy requires reconciliation.
A whole egg includes both the yolk and the white. For accurate tracking, weigh the egg or count whole eggs using the serving sizes below.
规划您的份量
Nutrition values are reported per 100 g raw edible portion. Existing serving references are 50 g for one large egg and 100 g for two. Energy per serving remains under review because the source uses two Atwater calculation methods.
| 份量 | 体重 | 卡路里 | 碳水 | 蛋白质 | 脂肪 |
|---|---|---|---|---|---|
| 100 g | 100 g | 148 kcal | 1 g | 12.4 g | 10 g |
| 1 large egg | 50 g | 74 kcal | 0.5 g | 6.2 g | 5 g |
| 2 large eggs | 100 g | 148 kcal | 1 g | 12.4 g | 10 g |
使用上述食物状态下可食用部分的重量。
问题与解答
USDA FDC 748967 reports 143 kcal per 100 g using general Atwater factors and 147 kcal using food-specific factors. The existing database energy value is retained pending reconciliation.
A whole egg provides about 12.4 g of protein per 100 g.
Yes. Eggs are a complete-protein food, providing about 12.4 g of protein per 100 g.
