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Nutrition - Facts for Egg, whole, cooked, hard-boiled
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Egg, whole, cooked, hard-boiled.
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Egg, whole, cooked, hard-boiled

Calories 155 Calories from Fat 93
(60%)
 [1]
% Total Quantity
Total Fat 11g 11%
Saturated Fat 3g 3%
Trans Fat g %
Cholesterol 373mg 0.37%
Sodium 124mg 0.12%
Potassium 126mg 0.13%
Total Carbohydrate 1g 1%
Protein 13g 13%


NutrientQuantityUnits
Alanine 0.70 g
Alcohol, ethyl 0.00 g
Arginine 0.76 g
Ash 1.08 g
Aspartic acid 1.26 g
Betaine 0.60 mg
Caffeine 0.00 mg
Calcium, Ca 50.00 mg
Carbohydrate, by difference 1.12 g
Carotene, alpha 0.00 mcg
Carotene, beta 11.00 mcg
Cholesterol 373.00 mg
Choline, total 225.30 mg
Copper, Cu 0.01 mg
Cryptoxanthin, beta 10.00 mcg
Cystine 0.29 g
Energy 155.00 kcal
Energy 649.00 kJ
Fatty acids, total monounsaturated 4.08 g
Fatty acids, total polyunsaturated 1.41 g
Fatty acids, total saturated 3.27 g
Fiber, total dietary 0.00 g
Fluoride, F 4.80 mcg
Folate, DFE 44.00 mcg_DFE
Folate, food 44.00 mcg
Folate, total 44.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.64 g
Glycine 0.42 g
Histidine 0.30 g
Iron, Fe 1.19 mg
Isoleucine 0.69 g
Leucine 1.07 g
Lutein + zeaxanthin 353.00 mcg
Lycopene 0.00 mcg
Lysine 0.90 g
Magnesium, Mg 10.00 mg
Manganese, Mn 0.03 mg
Methionine 0.39 g
Niacin 0.06 mg
Pantothenic acid 1.40 mg
Phenylalanine 0.67 g
Phosphorus, P 172.00 mg
Potassium, K 126.00 mg
Proline 0.50 g
Protein 12.58 g
Retinol 148.00 mcg
Riboflavin 0.51 mg
Selenium, Se 30.80 mcg
Serine 0.94 g
Sodium, Na 124.00 mg
Sugars, total 1.12 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Threonine 0.60 g
Total lipid (fat) 10.61 g
Tryptophan 0.15 g
Tyrosine 0.51 g
Valine 0.77 g
Vitamin A, IU 520.00 IU
Vitamin A, RAE 149.00 mcg_RAE
Vitamin B-12 1.11 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.12 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 87.00 IU
Vitamin D (D2 + D3) 2.20 mcg
Vitamin D3 (cholecalciferol) 2.20 mcg
Vitamin E (alpha-tocopherol) 1.03 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.30 mcg
Water 74.62 g
Zinc, Zn 1.05 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  3. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  5. RD Jackson, EJ Brizendine, SA Kelly, R Hinesley, GK Stookey, AJ Dunipace. "The fluoride content of foods and beverages from negligibly and optimally fluoridated communities.". 2002 Community Dental Oral Epidemiology 30 5 Pg. 382 - 391
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6b". 2002 Beltsville MD

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