scrambled Egg

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Eggs, Milk and Cheese Nutrition Data

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scrambled Egg Food Facts

Egg, scrambled, frozen mixture food facts

USDA SR27 Database Food #43285 category dairy-egg Food Products
Measurement
measure spectrum
Amount: 1 oz = 28 grams
of EGGS,SCRMBLD,FRZ MIXTURE
Current Multiple = 1
43285
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
37 kcal
 
153 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.57 g
 
3.67 g
 
0 g
 
20.36 g
 
0.31 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.003 mg
 
0.05 mcg
 
0 mg
 
0.24 mg
 
0.003 mg
 
0.084 mg
 
5 mcg
 
71.6 mg
 
0.5 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5 mg
 
0.008 mg
 
0.06 mg
 
8 mg
 
6.4 mcg
 
41 mg
 
45 mg
 
0.04 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.57 g
 
Fat Calories = 14.1 kcals = 38% of total
0.0333 g
nmb/Ω6   0.07:1
0.458 g
Ω6/Ω3   13.75:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
6 mcg
 
0 mcg
 
Vitamin A - IU
115 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as EGGS,SCRMBLD,FRZ MIXTURE, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 22:6 n-3 (DHA) Ω3 20:5 n-3 (EPA) Ω3 18:2 undifferentiated Ω6
Total Sugars should not exceed 25% of calorie intake Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D3 (cholecalciferol) is also included. Vitamin D (D2 + D3) is included also. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Fatty acids, total saturated Cholesterol