Egg, Whole, Dried

Serving Size 1 cup, sifted

Nutritional Value and Analysis

Egg, Whole, Dried with a serving size of 1 cup, sifted has a total of 503.2 calories with 37.32 grams of fat. The serving size is equivalent to 85 grams of food and contains 335.88 calories from fat. This item is classified as dairy and egg products foods.

This food is a good source of protein, iron, phosphorus, selenium, 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, Dried is a high fat food because 66.75% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Protein 80% of DV

A serving of 85 grams of egg, whole, dried has 80% of the recommended daily needs of protein.

Fat 57% of DV

A serving of 85 grams of egg, whole, dried has 57% of the recommended daily intake of fat.

Iron 34% of DV

A serving of 85 grams of egg, whole, dried has 34% of the recommended daily needs of iron.

Phosphorus 43% of DV

A serving of 85 grams of egg, whole, dried has 43% of the recommended daily needs of phosphorus.

Selenium 255% of DV

A serving of 85 grams of egg, whole, dried has 255% of the recommended daily needs of selenium.

Vitamin D 70% of DV

A serving of 85 grams of egg, whole, dried has 70% of the recommended daily needs of vitamin d.

Riboflavin 129% of DV

A serving of 85 grams of egg, whole, dried has 129% of the recommended daily needs of riboflavin.

Pantothenic Acid 94% of DV

A serving of 85 grams of egg, whole, dried has 94% of the recommended daily needs of pantothenic acid.

Vitamin B-12 105% of DV

A serving of 85 grams of egg, whole, dried has 105% of the recommended daily needs of vitamin b-12.

Choline 196% of DV

A serving of 85 grams of egg, whole, dried has 196% of the recommended daily needs of choline.

Tryptophan 200% of DV

A serving of 85 grams of egg, whole, dried has 200% of the recommended daily needs of tryptophan.

Threonine 139% of DV

A serving of 85 grams of egg, whole, dried has 139% of the recommended daily needs of threonine.

Isoleucine 167% of DV

A serving of 85 grams of egg, whole, dried has 167% of the recommended daily needs of isoleucine.

Leucine 126% of DV

A serving of 85 grams of egg, whole, dried has 126% of the recommended daily needs of leucine.

Lysine 115% of DV

A serving of 85 grams of egg, whole, dried has 115% of the recommended daily needs of lysine.

Methionine 102% of DV

A serving of 85 grams of egg, whole, dried has 102% of the recommended daily needs of methionine.

Phenylalanine 100% of DV

A serving of 85 grams of egg, whole, dried has 100% of the recommended daily needs of phenylalanine.

Tyrosine 70% of DV

A serving of 85 grams of egg, whole, dried has 70% of the recommended daily needs of tyrosine.

Valine 163% of DV

A serving of 85 grams of egg, whole, dried has 163% of the recommended daily needs of valine.

Histidine 112% of DV

A serving of 85 grams of egg, whole, dried has 112% of the recommended daily needs of histidine.

Cholesterol 462% of DV

A serving of 85 grams of egg, whole, dried has 462% of the recommended daily intake of cholesterol.

Saturated Fats 64% of DV

A serving of 85 grams of egg, whole, dried has 64% of the recommended daily intake of saturated fats.

Nutrition Facts

Serving Size 1 cup, sifted (85 g)

Amount Per Serving
Calories 503.2 Calories from Fat 336
% Daily Value*
Total Fat 37.3g 57%
Saturated Fat 12.8g 64%
Trans Fat 0.23g
Cholesterol 1385.5mg 462%
Sodium 404.6mg 17%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 41g
Vitamin A 17% Vitamin C 0%
Calcium 16% Iron 34%

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

Vitamins

NutrientAmountDV %
Vitamin A849.15 IU17%
Vitamin A, RAE255 µg28%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin30.6 µg-
Lutein + zeaxanthin709.75 µg-
Lycopene0 µg-
Vitamin B-122.52 µg105%
Vitamin B-60.42 mg25%
Vitamin C0 mg0%
Vitamin D281.35 IU70%
→ Vitamin D20 µg-
→ Vitamin D37.06 µg-
Vitamin E3.3 mg22%
Vitamin K1.02 µg1%

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 %
Carbohydrate0.96 g0%
Sugars0.48 g2%
→ Sucrose0 g-
→ Glucose0.48 g-
→ Fructose0 g-
→ Lactose0 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 %
Fat37.32 g57%
Saturated Fats12.81 g64%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0.12 g-
→ Palmitic Acid9.19 g-
→ Stearic Acid3.38 g-
→ Arachidic Acid0 g-
→ Behenic Acid0.02 g-
→ Lignoceric Acid0 g-
Monounsaturated Fats14.22 g-
→ Myristoleic Acid0.02 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.75 g-
→ Heptadecenoic Acid0.08 g-
→ Oleic Acid 13.37 g-
→ Gadoleic Acid0.08 g-
→ Erucic Acid0 g-
Polyunsaturated Fats7.07 g-
→ Linolenic Acid (18:2)5.99 g-
→ Linolenic Acid (18:3)0.21 g-
→ Alpha-linolenic Acid0.14 g-
→ Gamma-linolenic Acid0.05 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0.07 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0.6 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0.02 g-
→ Docosahexaenoic Acid (DHA) 0.17 g-
Trans Fats0.23 g1%
Total trans-monoenoic0.15 g-
Total trans-polyenoic0.07 g-

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 %
Protein40.84 g80%
→ Alanine2.3 g-
→ Arginine2.61 g-
→ Aspartic acid4.27 g-
→ Cystine0.91 g-
→ Glutamic acid5.43 g-
→ Glycine1.38 g-
→ Histidine1.02 g112%
→ Isoleucine2.07 g167%
→ Leucine3.53 g126%
→ Lysine2.84 g115%
→ Methionine1.27 g102%
→ Phenylalanine2.15 g100%
→ Proline1.56 g-
→ Serine3.21 g-
→ Threonine1.81 g139%
→ Tryptophan0.66 g200%
→ Tyrosine1.68 g70%
→ Valine2.54 g163%

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 %
Calcium207.4 mg16%
Copper0.17 mg19%
Iron6.12 mg34%
Magnesium28.9 mg7%
Manganese0.05 mg2%
Phosphorus534.65 mg43%
Potassium459 mg10%
Selenium140 µg255%
Sodium404.6 mg17%
Zinc2.68 mg24%

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 %
Cholesterol1385.5 mg462%

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-
Ash3.51 g-
Caffeine0 mg-
Theobromine0 mg-
Water2.36 g-

Calories Burn off Time

How long would it take to burn off Egg, Whole, Dried with 503.2calories? A brisk walk for 109 minutes, jogging for 51 minutes, or hiking for 84 minutes will help your burn off the calories in egg, whole, dried.

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 less105 minutes
Dancing91 minutes
Golfing91 minutes
Hiking84 minutes
Light Gardening91 minutes
Stretching168 minutes
Walking - 3.5 mph109 minutes
Weight Training - light workout140 minutes
Aerobics63 minutes
Basketball69 minutes
Bicycling - 10 mph or more51 minutes
Running - 5 mph51 minutes
Swimming59 minutes
Walking - 4.5 mph66 minutes
Weight Training - vigorous workout69 minutes
Similar Food Items to Egg, Whole, Dried
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, Cooked, Scrambled14910.98g9.99g1.61g
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