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McDONALD'S, Scrambled Eggs |
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McDONALD'S, Scrambled Eggs (USDA#21320) |
| Serving Size 2 eggs 3.6 oz |
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| Water 66g |
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| Calories 193 |
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| Energy 807kj |
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| Protein 15g |
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| Total Fat 14g |
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| Ash 1g |
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| Total Carbohydrates 1g |
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| Sugars 0g |
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| Sucrose 0g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 0g |
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| Calcium, Ca 66mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 12mg |
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| Phosphorus, P 261mg |
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| Potassium 139mg |
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| Sodium 192mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 3mg |
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| Thiamin 9mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 70mcg |
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| Folate, food 70mcg |
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| Vitamin B-12 1mcg |
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| Vitamin A, IU 606IU |
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| Vitamin A, RAE 182mcg_RAE |
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| Retinol 182mcg |
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| Vitamin E (alpha-tocopherol) 1mg |
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| Fatty acids, total saturated 4g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 4g |
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| 15:0 0g |
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| 16:0 2g |
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| 17:0 2g |
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| 18:0 1g |
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| 20:0 5g |
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| 22:0 5g |
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| Fatty acids, total monounsaturated 5g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 0g |
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| 17:1 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 3g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 20:2 n-6 c,c 3g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 7g |
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| Fatty acids, total trans 0g |
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| Cholesterol 427mg |
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McDONALD'S, Scrambled Eggs usda nutrition - Related Content |
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Scrambling is a method of preparing an egg in which the white and the yolk are blended together and cooked in a sauté pan.
Several eggs are stirred slightly in a ... |
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A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
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An omelet is usually made with 2 or 3 eggs and is cooked very quickly in a sauté pan. The bottom of the pan should be about 7 to 8 inches in diameter so that the eggs will ... |
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Tips| Substitutions
Tips
Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ... |
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Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
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| An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan. When making Scrambled Eggs, heat the pan prior to cooking the eggs to ... |
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| Powdered whole eggs are another alternative to fresh eggs and are convenient to use and store. They can be used for most types of egg dishes or recipes requiring eggs. The powder ... |
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| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
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| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
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| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
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