Deutschland — BLS
Eier weich gekocht, mit Specksauce von dunkler/brauner Grundsauce
Nährstoffzusammensetzung je 100 g · Dishes, mostly animal-based.
Eine neutrale Nährstoffreferenz — keine tierärztliche oder ernährungsbezogene Beratung.
Nährstoffe (131)
| Nährstoff | Wert | Einheit |
|---|---|---|
| Energy (kilojoule) | 450 | kJ |
| Energy (kilocalorie) | 108 | kcal |
| Water | 80 | g |
| Protein (Nx6.25) | 7.17 | g |
| Fat | 7.4 | g |
| Carbohydrate, available | 2.97 | g |
| Fibre, dietary, total | 0.3 | g |
| Alcohol (Ethanol) | 0 | g |
| Organic acids, total | 0.11 | g |
| Ash | 1.2 | g |
| Vitamin A, retinol equivalents (RE) | 124 | µg |
| Vitamin A, retinol activity equivalents (RAE) | 121 | µg |
| Retinol | 118.6 | µg |
| Beta-carotene | 26 | µg |
| Carotenoids, excluding beta-carotene | 10 | µg |
| Vitamin D | 0.8 | µg |
| Vitamin D3 (cholecalciferol) | 0.8 | µg |
| Vitamin D2 (ergocalciferol) | 0 | µg |
| Vitamin E (alpha-tocopherol) | 1.031 | mg |
| Alpha-tocopherol | 1.031 | mg |
| Beta-tocopherol | 0.03 | mg |
| Gamma-tocopherol | 1.14 | mg |
| Delta-tocopherol | 0.1 | mg |
| Alpha-tocotrienol | 0.022 | mg |
| Vitamin K | 8 | µg |
| Vitamin K1 (phylloquinone) | 5 | µg |
| Vitamin K2 (menaquinone) | 3 | µg |
| Vitamin B1 (thiamine) | 0.04 | mg |
| Vitamin B2 (riboflavin) | 0.22 | mg |
| Niacin equivalents | 1.9 | mg |
| Niacin | 0.2 | mg |
| Pantothenic acid | 0.52 | mg |
| Vitamin B6 | 46 | µg |
| Biotin | 7.3 | µg |
| Folate equivalent | 30 | µg |
| Folate | 30 | µg |
| Folic acid, synthetic | 0 | µg |
| Vitamin B12 (cobalamin) | 1.2 | µg |
| Vitamin C | 0.7 | mg |
| Salt (sodium chloride) | 0.5 | g |
| Sodium | 200 | mg |
| Chloride | 200 | mg |
| Potassium | 88 | mg |
| Calcium | 27 | mg |
| Magnesium | 8 | mg |
| Phosphorus | 107 | mg |
| Sulphur | 4 | mg |
| Iron | 1 | mg |
| Zinc | 0.66 | mg |
| Iodide | 20 | µg |
| Copper | 30 | µg |
| Manganese | 40 | µg |
| Fluoride | 3 | µg |
| Chromium | 0 | µg |
| Molybdenum | 0 | µg |
| Acetic acid | 0.1 | g |
| Citric acid | 0.002 | g |
| Lactic acid | 0 | g |
| Malic acid | 0.006 | g |
| Tartaric acid | 0 | g |
| Polyols, total | 0 | g |
| Mannitol | 0 | g |
| Sorbitol | 0 | g |
| Xylitol | 0 | g |
| Monosaccharides, total | 0.28 | g |
| Glucose | 0.23 | g |
| Fructose | 0.05 | g |
| Galactose | 0 | g |
| Disaccharides, total | 0.101 | g |
| Sucrose | 0.094 | g |
| Maltose | 0.007 | g |
| Lactose | 0 | g |
| Sugars (mono- and disaccharides), total | 0.38 | g |
| Starch (starch, glycogen, dextrins) | 2.59 | g |
| Fatty acids, saturated, total | 1.6 | g |
| Fatty acid C4:0 (butyric acid) | 0 | g |
| Fatty acid C6:0 (caproic acid) | 0 | g |
| Fatty acid C8:0 (caprylic acid) | 0 | g |
| Fatty acid C10:0 (capric acid) | 0 | g |
| Fatty acid C12:0 (lauric acid) | 0 | g |
| Fatty acid C14:0 (myristic acid) | 0.019 | g |
| Fatty acid C15:0 (pentadecylic acid) | 0.003 | g |
| Fatty acid C16:0 (palmitic acid) | 1.1 | g |
| Fatty acid C17:0 (margaric acid) | 0.009 | g |
| Fatty acid C18:0 (stearic acid) | 0.41 | g |
| Fatty acid C20:0 (arachidic acid) | 0.02 | g |
| Fatty acid C22:0 (behenic acid) | 0.01 | g |
| Fatty acid C24:0 (lignoceric acid) | 0 | g |
| Fatty acids, monounsaturated, total | 3.4 | g |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | 0.002 | g |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.12 | g |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.09 | g |
| Fatty acid C18:1 n-9 cis (oleic acid) | 3.1 | g |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.04 | g |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0 | g |
| Fatty acids, polyunsaturated, total | 1.41 | g |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.27 | g |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.23 | g |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0.005 | g |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0.0003 | g |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0.005 | g |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0.028 | g |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 1.13 | g |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 1.06 | g |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | 0.005 | g |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | 0.003 | g |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.003 | g |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | 0.0055 | g |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0.061 | g |
| Fatty acids, others | 0.2 | g |
| Cholesterol | 165 | mg |
| Amino acids, essential, total | 3.15 | g |
| Alanine | 0.42 | g |
| Arginine | 0.42 | g |
| Aspartic acid, including asparagine | 0.68 | g |
| Cysteine | 0.161 | g |
| Glutamic acid, including glutamine | 1.04 | g |
| Glycine | 0.27 | g |
| Histidine | 0.17 | g |
| Isoleucine | 0.4 | g |
| Leucine | 0.59 | g |
| Lysine | 0.44 | g |
| Methionine | 0.223 | g |
| Phenylalanine | 0.4 | g |
| Proline | 0.33 | g |
| Serine | 0.49 | g |
| Threonine | 0.33 | g |
| Tryptophan | 0.104 | g |
| Tyrosine | 0.28 | g |
| Valine | 0.49 | g |
| Nitrogen, total | 1 | g |
Quelle
Max Rubner-Institut — Bundeslebensmittelschlüssel (BLS), deutsche Nährstoffdatenbank (CC BY 4.0). Lebensmittelcode Y743253. Originalquelle.
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