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Nutrition reference

Egg, Whole, Raw, Frozen, Pasteurized

Egg, Whole, Raw, Frozen, Pasteurized is published in Dairy and Egg Products as Foundation data. Nutrient values in this profile use a 100 g comparison basis; the displayed energy value is 150 kcal per 100 g. USDA also provides 2 household portion references for this item where shown below. Nutrient percentiles and similar-food links compare only values with matching units across the published FoodData Central collections. These comparisons describe the dataset and are not dietary recommendations, medical advice or a substitute for individual nutrition guidance.

43.7Calorie Percentile
5Similar Foods Count

USDA Foundation Foods comparison

Nutrient percentiles

Percentiles compare same-unit values per 100 g within the published collection.

Calcium, Ca67.6th percentile
Carbohydrate, By Difference20.5th percentile
Cholesterol99.4th percentile
Copper, Cu2.6th percentile
Iron, Fe67.6th percentile
Magnesium, Mg20.7th percentile
Phosphorus, P70.4th percentile
Potassium, K23.6th percentile
Protein67.9th percentile
Sodium, Na42.5th percentile
Total Lipid (Fat)67.6th percentile
Vitamin D (D2 + D3)96.3th percentile
Zinc, Zn64.0th percentile

Key facts

Serving size
100 g reference basis
Calories
150
Food category
Dairy and Egg Products
Food class
FinalFood
Food data type
Foundation
Publication date
4/1/2019
Historical reference
No
Nutrients
25-hydroxycholecalciferol0.6 µg
Ash1.16 g
Calcium, Ca55.0 mg
Carbohydrate, by difference0.91 g
Cholesterol420 mg
Copper, Cu0.0 mg
Energy150 kcal
Iodine, I61.6 µg
Iron, Fe1.77 mg
Magnesium, Mg11.2 mg
Manganese, Mn0.0 mg
Nitrogen1.97 g
Phosphorus, P189 mg
Potassium, K117 mg
Protein12.3 g
Sodium, Na121 mg
Total lipid (fat)10.3 g
Vitamin D (D2 + D3)2.3 µg
Vitamin D (D2 + D3), International Units91.0 IU
Vitamin D2 (ergocalciferol)0.0 µg
Vitamin D3 (cholecalciferol)2.3 µg
Water75.4 g
Zinc, Zn1.2 mg

USDA household references

Published portions

Portions translate household measures to gram weights; nutrient comparisons on this site remain per 100 g.

AmountMeasureGram weight
1.0oz28.4 g
1.0RACC50.0 g

USDA analytical context

Nutrient identifiers and derivation

Nutrient IDs, data-point counts and derivation descriptions are preserved from FoodData Central; blank fields were not supplied by the source.

NutrientUSDA IDNumberData pointsDerivationMethod/source description
25-hydroxycholecalciferol111332714AAnalytical
Ash100720714AAnalytical
Calcium, Ca108730114AAnalytical
Carbohydrate, by difference1005205NoneNCCalculated
Cholesterol125360114AAnalytical
Copper, Cu109831214AAnalytical
Energy1008208NoneNCCalculated
Iodine, I110031414AAnalytical
Iron, Fe108930314AAnalytical
Magnesium, Mg109030414AAnalytical
Manganese, Mn110131514AAnalytical
Nitrogen100220214AAnalytical
Phosphorus, P109130514AAnalytical
Potassium, K109230614AAnalytical
Protein1003203NoneNCCalculated
Sodium, Na109330714AAnalytical
Total lipid (fat)100420414AAnalytical
Vitamin D (D2 + D3)1114328NoneASSummed
Vitamin D (D2 + D3), International Units1110324NoneASSummed
Vitamin D2 (ergocalciferol)111132514AAnalytical
Vitamin D3 (cholecalciferol)111232614AAnalytical
Water105125514AAnalytical
Zinc, Zn109530914AAnalytical

Reviewed original content

Related recipes

Recipes are independently authored and linked to the USDA food record; they are not part of FoodData Central.

Soft Scrambled Eggs

2 servings

Ingredients

  • 4 large whole egg
  • 1 tablespoon water
  • 1 teaspoon unsalted butter
  • to taste black pepper

Method

  1. Whisk the eggs with the water until evenly combined.
  2. Melt the butter in a nonstick skillet over medium-low heat.
  3. Add the eggs and fold slowly with a spatula until softly set.
  4. Remove from the heat, add pepper and serve immediately.
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Explore connected data

Nutritionally similar foods

USDA Foundation Foods compared on common nutrients with identical units per 100 g.

Egg, Whole, RawSimilarity: 95.1 · Common Nutrients: 13Egg, Whole, Boiled Or PoachedSimilarity: 95.1 · Common Nutrients: 13Egg, Whole, Fried No Added FatSimilarity: 91.6 · Common Nutrients: 13Egg, Whole, Baked, No Added FatSimilarity: 91.6 · Common Nutrients: 13Egg Omelet Or Scrambled Egg, No Added FatSimilarity: 91.6 · Common Nutrients: 13

Field-level provenance

Sources for this profile

Dates and licenses apply to the specific facts and series supplied by each source.

Reference data can change. Verify consequential decisions against the original source.