The Egg
The Egg
Information and Links
Information and Links
Nutrition
Egg, whole, cooked, hard-boiled
Nutritional value per 100 g (3.5 oz)
| Nutrition | Amount/Percentage |
|---|---|
| Carbohydrates | 1.2g |
| Sugars | 1.12g |
| Dietary fiber | 0.0g |
| Fat | 10.61g |
| Protein | 12.59g |
| Thiamin (Vit. B1) 0.66 mg | 51% |
| Riboflavin (Vit. B2) 0.513 mg | 34% |
| Niacin (Vit. B3) 0.064 mg | 0% |
| Pantothenic acid (B5) 1.398 mg | 28% |
| Vitamin B6 0.121 mg | 9% |
| Folate (Vit. B9) 44 µg | 11% |
| Vitamin C 0.0 g | 0% |
| Calcium 50 mg | 5% |
| Iron 1.19 mg | 10% |
| Magnesium 10 mg | 3% |
| Phosphorus 172 mg | 25% |
| Potassium 126 mg | 3% |
| Zinc 1.05 mg | 11% |
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Industry Links
Egg Trade Web Links
www.eggs.org
www.unitedegg.org
www.aeb.org
www.fao.org/ag/againfo/subjects/en/eggs.html
www.enc-online.org
www.poultryegg.org
Trade Magazines and Trade Shows
www.gccomm.net
www.progressivegrocer.com
www.supermarketnews.com
www.food-business-review.com
Food and Dairy Web Links
www.nacsonline.com
www.gmabrands.com
www.american-trading.com/food
Brown vs. White
Though many people have developed a preference, the color difference is purely due to the specific breed of hen, according to the Egg Nutrition Center. Hens with white feathers and white earlobes will lay white eggs, whereas hens with red feathers and matching-colored earlobes will lay brown eggs. There is no difference between the eggs aside from cosmetic appearance.
