| back to USDA Nutrition Index |
 |
Egg, whole, cooked, hard-boiled |
|
|
Egg, whole, cooked, hard-boiled (USDA#01129) |
| Serving Size 1 cup, chopped |
|
|
|
| Water 74g |
|
| Calories 155 |
|
| Energy 647kj |
|
| Protein 12g |
|
| Total Fat 10g |
|
| Ash 1g |
|
| Total Carbohydrates 1g |
|
| Dietary Fiber 0g |
|
| Sugars 1g |
|
| Calcium, Ca 50mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 10mg |
|
| Phosphorus, P 172mg |
|
| Potassium 126mg |
|
| Sodium 124mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 1mg |
|
| Manganese, Mn 2mg |
|
| Selenium, Se 30mcg |
|
| Fluoride, F 4mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 6mg |
|
| Riboflavin 0mg |
|
| Niacin 6mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 44mcg |
|
| Folic acid 0mcg |
|
| Folate, food 44mcg |
|
| Folate, DFE 44mcg_DFE |
|
| Choline, total 225mg |
|
| Betaine 0mg |
|
| Vitamin B-12 1mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 586IU |
|
| Vitamin A, RAE 169mcg_RAE |
|
| Retinol 168mcg |
|
| Vitamin E (alpha-tocopherol) 1mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 3g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 3g |
|
| 10:0 3g |
|
| 12:0 3g |
|
| 14:0 3g |
|
| 16:0 2g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 4g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 3g |
|
| 20:1 2g |
|
| 22:1 undifferentiated 3g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 1g |
|
| 18:3 undifferentiated 3g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 5g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 3g |
|
| Cholesterol 424mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 1g |
|
| Glutamic acid 1g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 11mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 10mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 353mcg |
|
|
|
|
|
|
|
|
Egg, whole, cooked, hard-boiled usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
|
|
 |
|
|
|
| A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs. |
|
|
 |
|
|
|
| Topped with a savory sauce, this egg dish is great for morning meals or to serve guests for a brunch, lunch or dinner selection. |
|
|
 |
|
|
|
| Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish. |
|
|
 |
|
|
|
| Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cooking | Peeling | Serving
Using the term "boiled" when referring to cooking eggs in the shell can be misleading, because eggs referred to as "hard-boiled" or "soft-boiled" ... |
|
|
|
|
|
|
|
|
Additional Slow Cooker Recipes:
Appetizers | Breakfasts | Side Dishes | Meats | Soups & Stews | Desserts
Whole Meal Recipes:
Lasagne | Chicken and ... |
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature. ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature. ... |
|
|
|
|
|
|
|
| Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg. Also referred to as medium ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
