Egg, Whole, Dried

Serving Size 1 tbsp

Nutritional Value and Analysis

Egg, Whole, Dried with a serving size of 1 tbsp has a total of 29.6 calories with 2.2 grams of fat. The serving size is equivalent to 5 grams of food and contains 19.8 calories from fat. This item is classified as dairy and egg products foods.

Egg, Whole, Dried is a low fat food because it contains less than 3 grams of fat per serving.

Nutrition Facts

Serving Size 1 tbsp (5 g)

Amount Per Serving
Calories 29.6 Calories from Fat 20
% Daily Value*
Total Fat 2.2g 3%
Saturated Fat 0.8g 4%
Trans Fat 0.01g
Cholesterol 81.5mg 27%
Sodium 23.8mg 1%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%

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


NutrientAmountDV %
Vitamin A49.95 IU1%
Vitamin A, RAE15 µg2%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin1.8 µg-
Lutein + zeaxanthin41.75 µg-
Lycopene0 µg-
Vitamin B-120.15 µg6%
Vitamin B-60.02 mg1%
Vitamin C0 mg0%
Vitamin D16.55 IU4%
→ Vitamin D20 µg-
→ Vitamin D30.42 µg-
Vitamin E0.19 mg1%
Vitamin K0.06 µg0%

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.


NutrientAmountDV %
Carbohydrate0.06 g0%
Sugars0.03 g0%
→ Sucrose0 g-
→ Glucose0.03 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 %
Fat2.2 g3%
Saturated Fats0.75 g4%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0.01 g-
→ Palmitic Acid0.54 g-
→ Stearic Acid0.2 g-
→ Arachidic Acid0 g-
→ Behenic Acid0 g-
→ Lignoceric Acid0 g-
Monounsaturated Fats0.84 g-
→ Myristoleic Acid0 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.04 g-
→ Heptadecenoic Acid0 g-
→ Oleic Acid 0.79 g-
→ Gadoleic Acid0 g-
→ Erucic Acid0 g-
Polyunsaturated Fats0.42 g-
→ Linolenic Acid (18:2)0.35 g-
→ Linolenic Acid (18:3)0.01 g-
→ Alpha-linolenic Acid0.01 g-
→ Gamma-linolenic Acid0 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0.04 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0.01 g-
Trans Fats0.01 g0%
Total trans-monoenoic0.01 g-
Total trans-polyenoic0 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 %
Protein2.4 g5%
→ Alanine0.14 g-
→ Arginine0.15 g-
→ Aspartic acid0.25 g-
→ Cystine0.05 g-
→ Glutamic acid0.32 g-
→ Glycine0.08 g-
→ Histidine0.06 g7%
→ Isoleucine0.12 g10%
→ Leucine0.21 g8%
→ Lysine0.17 g7%
→ Methionine0.07 g6%
→ Phenylalanine0.13 g6%
→ Proline0.09 g-
→ Serine0.19 g-
→ Threonine0.11 g8%
→ Tryptophan0.04 g12%
→ Tyrosine0.1 g4%
→ Valine0.15 g10%

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.


NutrientAmountDV %
Calcium12.2 mg1%
Copper0.01 mg1%
Iron0.36 mg2%
Magnesium1.7 mg0%
Manganese0 mg0%
Phosphorus31.45 mg3%
Potassium27 mg1%
Selenium8.24 µg15%
Sodium23.8 mg1%
Zinc0.16 mg1%

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.


NutrientAmountDV %
Cholesterol81.5 mg27%

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.


NutrientAmountDV %
Alcohol0 g-
Ash0.21 g-
Caffeine0 mg-
Theobromine0 mg-
Water0.14 g-

Calories Burn off Time

How long would it take to burn off Egg, Whole, Dried with 29.6calories? A brisk walk for 6 minutes, jogging for 3 minutes, or hiking for 5 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 less6 minutes
Dancing5 minutes
Golfing5 minutes
Hiking5 minutes
Light Gardening5 minutes
Stretching10 minutes
Walking - 3.5 mph6 minutes
Weight Training - light workout8 minutes
Aerobics4 minutes
Basketball4 minutes
Bicycling - 10 mph or more3 minutes
Running - 5 mph3 minutes
Swimming3 minutes
Walking - 4.5 mph4 minutes
Weight Training - vigorous workout4 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

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