Egg, Whole, Cooked, Scrambled

Serving Size 1 cup

Nutritional Value and Analysis

Egg, Whole, Cooked, Scrambled with a serving size of 1 cup has a total of 327.8 calories with 24.16 grams of fat. The serving size is equivalent to 220 grams of food and contains 217.44 calories from fat. This item is classified as dairy and egg products foods.

This food is a good source of protein, selenium, vitamin a, rae, vitamin d, riboflavin, pantothenic acid, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, cholesterol and saturated fats. Egg, Whole, Cooked, Scrambled is a high fat food because 66.33% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Protein 43% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 43% of the recommended daily needs of protein.

Fat 37% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 37% of the recommended daily intake of fat.

Selenium 94% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 94% of the recommended daily needs of selenium.

Vitamin A, RAE 39% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 39% of the recommended daily needs of vitamin a, rae.

Vitamin D 40% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 40% of the recommended daily needs of vitamin d.

Riboflavin 64% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 64% of the recommended daily needs of riboflavin.

Pantothenic Acid 54% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 54% of the recommended daily needs of pantothenic acid.

Vitamin B-12 70% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 70% of the recommended daily needs of vitamin b-12.

Choline 88% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 88% of the recommended daily needs of choline.

Tryptophan 94% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 94% of the recommended daily needs of tryptophan.

Threonine 75% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 75% of the recommended daily needs of threonine.

Isoleucine 94% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 94% of the recommended daily needs of isoleucine.

Leucine 68% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 68% of the recommended daily needs of leucine.

Lysine 63% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 63% of the recommended daily needs of lysine.

Methionine 52% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 52% of the recommended daily needs of methionine.

Phenylalanine 55% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 55% of the recommended daily needs of phenylalanine.

Tyrosine 37% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 37% of the recommended daily needs of tyrosine.

Valine 96% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 96% of the recommended daily needs of valine.

Histidine 59% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 59% of the recommended daily needs of histidine.

Cholesterol 203% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 203% of the recommended daily intake of cholesterol.

Saturated Fats 37% of DV

A serving of 220 grams of egg, whole, cooked, scrambled has 37% of the recommended daily intake of saturated fats.

Nutrition Facts

Serving Size 1 cup (220 g)

Amount Per Serving
Calories 327.8 Calories from Fat 217
% Daily Value*
Total Fat 24.2g 37%
Saturated Fat 7.3g 37%
Trans Fat 1.37g
Cholesterol 609.4mg 203%
Sodium 319mg 13%
Total Carbohydrate 3.5g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 22g
Vitamin A 25% Vitamin C 0%
Calcium 11% Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A1271.6 IU25%
Vitamin A, RAE354.2 µg39%
Alpha Carotene0 µg-
Beta Carotene57.2 µg-
Beta Cryptoxanthin15.4 µg-
Lutein + zeaxanthin818.4 µg-
Lycopene0 µg-
Vitamin B-121.67 µg70%
Vitamin B-60.29 mg17%
Vitamin C0 mg0%
Vitamin D158.4 IU40%
→ Vitamin D33.96 µg-
Vitamin E2.53 mg17%
→ Beta Tocopherol0.07 mg-
→ Delta Tocopherol1.43 mg-
→ Gamma Tocopherol4.66 mg-
→ Alpha Tocotrienol0.09 mg-
→ Beta Tocotrienol0 mg-
→ Delta Tocotrienol0 mg-
→ Gamma Tocotrienol0.02 mg-
Vitamin K8.8 µg7%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate3.54 g1%
Sugars3.06 g12%
→ Sucrose0 g-
→ Glucose0.62 g-
→ Fructose0 g-
→ Lactose2.44 g-
→ Maltose0 g-
→ Galactose0 g-
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat24.16 g37%
Saturated Fats7.33 g37%
→ Butyric Acid0.04 g-
→ Caproic Acid0.04 g-
→ Caprylic Acid0.04 g-
→ Capric Acid0.05 g-
→ Lauric Acid0.04 g-
→ Myristic Acid0.2 g-
→ Palmitic Acid4.77 g-
→ Stearic Acid2.04 g-
→ Arachidic Acid0.03 g-
→ Behenic Acid0.02 g-
→ Lignoceric Acid0.01 g-
Monounsaturated Fats9.77 g-
→ Myristoleic Acid0.01 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.33 g-
→ Heptadecenoic Acid0.04 g-
→ Oleic Acid 9.35 g-
→ Gadoleic Acid0.06 g-
→ Erucic Acid0 g-
→ Nervonic Acid0 g-
Polyunsaturated Fats5.34 g-
→ Linolenic Acid (18:2)4.55 g-
→ Linolenic Acid (18:3)0.29 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0.03 g-
→ Eicosadienoic Acid (20:3)0.04 g-
→ Arachidonic Acid0.31 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0.01 g-
→ Docosahexaenoic Acid (DHA) 0.09 g-
Trans Fats1.37 g7%

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein21.98 g43%
→ Alanine1.25 g-
→ Arginine1.37 g-
→ Aspartic acid2.27 g-
→ Cystine0.45 g-
→ Glutamic acid3.03 g-
→ Glycine0.74 g-
→ Histidine0.54 g59%
→ Isoleucine1.17 g94%
→ Leucine1.89 g68%
→ Lysine1.55 g63%
→ Methionine0.65 g52%
→ Phenylalanine1.18 g55%
→ Proline1 g-
→ Serine1.63 g-
→ Threonine0.97 g75%
→ Tryptophan0.31 g94%
→ Tyrosine0.88 g37%
→ Valine1.49 g96%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium145.2 mg11%
Copper0.13 mg14%
Iron2.88 mg16%
Magnesium24.2 mg6%
Manganese0.05 mg2%
Phosphorus363 mg29%
Potassium290.4 mg6%
Selenium51.7 µg94%
Sodium319 mg13%
Zinc2.29 mg21%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol609.4 mg203%
→ Phytosterols22 mg-

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash2.22 g-
Caffeine0 mg-
Theobromine0 mg-
Water168.08 g-

Calories Burn off Time

How long would it take to burn off Egg, Whole, Cooked, Scrambled with 327.8calories? A brisk walk for 71 minutes, jogging for 33 minutes, or hiking for 55 minutes will help your burn off the calories in egg, whole, cooked, scrambled.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less68 minutes
Dancing60 minutes
Golfing60 minutes
Hiking55 minutes
Light Gardening60 minutes
Stretching109 minutes
Walking - 3.5 mph71 minutes
Weight Training - light workout91 minutes
Aerobics41 minutes
Basketball45 minutes
Bicycling - 10 mph or more33 minutes
Running - 5 mph33 minutes
Swimming39 minutes
Walking - 4.5 mph43 minutes
Weight Training - vigorous workout45 minutes
Similar Food Items to Egg, Whole, Cooked, Scrambled
Name Calories Total Fat Proteins Carbohydrates
Egg, Duck, Whole, Fresh, Raw18513.77g12.81g1.45g
Egg, Goose, Whole, Fresh, Raw18513.27g13.87g1.35g
Egg, White, Dried, Flakes, Stabilized, Glucose Reduced3510.04g76.92g4.17g
Egg, White, Dried, Powder, Stabilized, Glucose Reduced3760.04g82.4g4.47g
Egg, Whole, Cooked, Omelet15411.66g10.57g0.64g
Egg, Whole, Cooked, Poached1439.47g12.51g0.71g
Egg, Whole, Dried59243.9g48.05g1.13g
Egg, Whole, Dried, Stabilized, Glucose Reduced61543.95g48.17g2.38g
Egg, Yolk, Dried66959.13g33.63g0.66g
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium