1 serving (50 grams) contains 68 calories, 5.5 grams of protein, 4.8 grams of fat, and 0.6 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 | 331.2 mg | 14% | |
| Total Carbohydrates | 2.8 g | 1% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 2.8 g | ||
| protein | 26.0 g | 52% | |
| Vitamin D | 189.3 mcg | 946% | |
| Calcium | 118.3 mg | 9% | |
| Iron | 4.3 mg | 23% | |
| Potassium | 283.9 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 Eieren
Eieren, or eggs, are a versatile and nutrient-rich food celebrated in cuisines worldwide. Packed with high-quality protein, they provide essential amino acids that support muscle development and repair. Eggs are also an excellent source of vitamins and minerals, including vitamin B12, vitamin D, riboflavin, and selenium. Their yolk contains healthy fats and key nutrients like choline, which is important for brain health and metabolism. While eggs are low in calories, their cholesterol content has sparked debate; however, research suggests that moderate egg consumption can be part of a balanced diet. From breakfast staples to savory dishes, eggs are used in countless recipes, from scrambled eggs and omelets to baked goods and sauces. Whether boiled, poached, or fried, their culinary adaptability and nutrient density make them a valuable addition to meals across cultures and diets.
