Egg, Whole, Raw, Fresh

Serving Size 1 large

Nutritional Value and Analysis

Egg, Whole, Raw, Fresh with a serving size of 1 large has a total of 71.5 calories with 4.76 grams of fat. The serving size is equivalent to 50 grams of food and contains 42.84 calories from fat. This item is classified as dairy and egg products foods.

This food is high in cholesterol. Egg, Whole, Raw, Fresh is a high fat food because 59.92% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Cholesterol 62% of DV

A serving of 50 grams of egg, whole, raw, fresh has 62% of the recommended daily intake of cholesterol.

Nutrition Facts

Serving Size 1 large (50 g)

Amount Per Serving
Calories 71.5 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 1.6g 8%
Trans Fat 0.02g
Cholesterol 186mg 62%
Sodium 71mg 3%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 6g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 5%

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

Vitamins

NutrientAmountDV %
Vitamin A270 IU5%
Vitamin A, RAE80 µg9%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin4.5 µg-
Lutein + zeaxanthin251.5 µg-
Lycopene0 µg-
Vitamin B-120.45 µg19%
Vitamin B-60.09 mg5%
Vitamin C0 mg0%
Vitamin D41 IU10%
→ Vitamin D31 µg-
Vitamin E0.53 mg4%
→ Beta Tocopherol0.01 mg-
→ Delta Tocopherol0.03 mg-
→ Gamma Tocopherol0.25 mg-
→ Alpha Tocotrienol0.03 mg-
→ Beta Tocotrienol0 mg-
→ Delta Tocotrienol0 mg-
→ Gamma Tocotrienol0.01 mg-
Vitamin K0.15 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.

Carbohydrates

NutrientAmountDV %
Carbohydrate0.36 g0%
Sugars0.19 g1%
→ Sucrose0 g-
→ Glucose0.19 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 %
Fat4.76 g7%
Saturated Fats1.56 g8%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0.02 g-
→ Palmitic Acid1.12 g-
→ Stearic Acid0.41 g-
→ Arachidic Acid0 g-
→ Behenic Acid0 g-
→ Lignoceric Acid0 g-
Monounsaturated Fats1.83 g-
→ Myristoleic Acid0 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.1 g-
→ Heptadecenoic Acid0.01 g-
→ Oleic Acid 1.71 g-
→ Gadoleic Acid0.01 g-
→ Erucic Acid0 g-
→ Nervonic Acid0 g-
Polyunsaturated Fats0.96 g-
→ Linolenic Acid (18:2)0.78 g-
→ Linolenic Acid (18:3)0.02 g-
→ Alpha-linolenic Acid0.02 g-
→ Gamma-linolenic Acid0.01 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0.01 g-
→ Eicosadienoic Acid (20:3)0.01 g-
→ Arachidonic Acid0.09 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0.03 g-
Trans Fats0.02 g0%
Total trans-monoenoic0.01 g-
Total trans-polyenoic0.01 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 %
Protein6.28 g12%
→ Alanine0.37 g-
→ Arginine0.41 g-
→ Aspartic acid0.66 g-
→ Cystine0.14 g-
→ Glutamic acid0.84 g-
→ Glycine0.22 g-
→ Histidine0.15 g16%
→ Isoleucine0.34 g27%
→ Leucine0.54 g19%
→ Lysine0.46 g19%
→ Methionine0.19 g15%
→ Phenylalanine0.34 g16%
→ Proline0.26 g-
→ Serine0.49 g-
→ Threonine0.28 g22%
→ Tryptophan0.08 g24%
→ Tyrosine0.25 g10%
→ Valine0.43 g28%

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 %
Calcium28 mg2%
Copper0.04 mg4%
Iron0.88 mg5%
Magnesium6 mg1%
Manganese0.01 mg0%
Phosphorus99 mg8%
Potassium69 mg1%
Selenium15.35 µg28%
Sodium71 mg3%
Zinc0.65 mg6%

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 %
Cholesterol186 mg62%

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-
Ash0.53 g-
Caffeine0 mg-
Theobromine0 mg-
Water38.08 g-

Calories Burn off Time

How long would it take to burn off Egg, Whole, Raw, Fresh with 71.5calories? A brisk walk for 16 minutes, jogging for 7 minutes, or hiking for 12 minutes will help your burn off the calories in egg, whole, raw, fresh.

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 less15 minutes
Dancing13 minutes
Golfing13 minutes
Hiking12 minutes
Light Gardening13 minutes
Stretching24 minutes
Walking - 3.5 mph16 minutes
Weight Training - light workout20 minutes
Aerobics9 minutes
Basketball10 minutes
Bicycling - 10 mph or more7 minutes
Running - 5 mph7 minutes
Swimming8 minutes
Walking - 4.5 mph9 minutes
Weight Training - vigorous workout10 minutes
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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