1 serving (50 grams) contains 68 calories, 5.5 grams of protein, 4.8 grams of fat, and 0.4 grams of carbohydrates.
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Nutrition Information
Calories |
321.8 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 880.1 mg | 293% | |
| Sodium | 293.4 mg | 12% | |
| Total Carbohydrates | 1.9 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0.9 g | ||
| protein | 26.0 g | 52% | |
| Vitamin D | 194.0 mcg | 970% | |
| Calcium | 118.3 mg | 9% | |
| Iron | 4.3 mg | 23% | |
| Potassium | 326.5 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Egg raw
Raw eggs are nutrient-dense and a versatile ingredient common in cuisines worldwide. They are rich in high-quality protein, which supports muscle repair and growth, and contain essential vitamins, including B12, which aids energy production, and choline, vital for brain health. Eggs are also a good source of selenium, riboflavin, and fatty acids. While raw egg whites are low in calories and fat, egg yolks provide additional beneficial nutrients, such as vitamin D and healthy fats. However, consuming raw eggs carries the risk of foodborne illnesses from bacteria like Salmonella, so proper handling is critical. Popular in dishes like Japanese tamago kake gohan and French mousse, raw eggs can enhance texture and flavor. Individuals with biotin deficiencies should limit raw egg consumption, as egg whites contain avidin, a compound that can reduce biotin absorption. Always choose fresh, clean eggs for safety and optimal nutrition.
