1 serving (50 grams) contains 70 calories, 6.0 grams of protein, 5.0 grams of fat, and 0.6 grams of carbohydrates.
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Nutrition Information
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25 g | 32% | |
| Saturated Fat | 8 g | 40% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrates | 3 g | 1% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 2.5 g | ||
| protein | 30 g | 60% | |
| Vitamin D | 200 mcg | 1000% | |
| Calcium | 125 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 350 mg | 7% | |
* 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 whole raw
A whole raw egg is a versatile and nutritious food, widely used in cuisines worldwide and valued for its rich taste and functional cooking properties. It consists of two main parts: the egg white and the yolk. The egg white is rich in high-quality protein and contains minimal fat and calories, while the yolk is a concentrated source of vitamins, minerals, healthy fats, and cholesterol. Whole raw eggs are packed with essential nutrients such as vitamins A, B12, D, and choline, which support brain function, eye health, and energy metabolism. However, raw eggs carry a risk of salmonella contamination, so proper handling and sourcing are essential. Though the yolk contains cholesterol, moderate consumption is considered healthy for most individuals. Whole eggs are a staple in dishes from breakfast to baking, making them an indispensable ingredient in global culinary traditions.
