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 |
333.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 881.0 mg | 293% | |
| Sodium | 309.5 mg | 13% | |
| Total Carbohydrates | 2.9 g | 1% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 2.9 g | ||
| protein | 28.6 g | 57% | |
| Vitamin D | 190.5 mcg | 952% | |
| Calcium | 119.0 mg | 9% | |
| Iron | 4.3 mg | 23% | |
| Potassium | 333.3 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 One large egg
A large egg is a versatile, nutrient-dense food enjoyed in cuisines worldwide. Originating from domesticated chickens, it serves as a staple ingredient across breakfast dishes, baked goods, and savory meals. A single large egg contains approximately 70 calories and delivers high-quality protein, essential for muscle repair and growth. It’s rich in vitamins such as B12, riboflavin, and vitamin D, while the yolk provides choline, important for brain and heart health. Eggs also supply selenium and phosphorus, supporting immunity and strong bones. While the yolk contains cholesterol, moderate consumption is unlikely to impact heart health for most individuals. Low in carbohydrates yet satisfying, eggs are excellent for weight management. Their adaptability makes them suitable for diverse cooking methods—boiling, frying, poaching, scrambling—and their inclusion in diets ranging from Western breakfasts to Asian soups showcases their universal appeal. Always ensure safe handling to avoid foodborne illnesses related to raw or undercooked eggs.
