|
|
| back to USDA Nutrition Index |
 |
McDONALD'S, Sausage Biscuit with Egg |
|
|
McDONALD'S, Sausage Biscuit with Egg (USDA#21362) |
| Serving Size 1 item 5.7 oz |
|
|
|
| Water 44g |
|
| Calories 312 |
|
| Energy 1306kj |
|
| Protein 11g |
|
| Total Fat 21g |
|
| Ash 2g |
|
| Total Carbohydrates 19g |
|
| Dietary Fiber 0g |
|
| Sugars 1g |
|
| Sucrose 0g |
|
| Glucose (dextrose) 0g |
|
| Fructose 0g |
|
| Lactose 0g |
|
| Maltose 0g |
|
| Galactose 0g |
|
| Calcium, Ca 54mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 13mg |
|
| Phosphorus, P 306mg |
|
| Potassium 166mg |
|
| Sodium 668mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 7mg |
|
| Manganese, Mn 0mg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 2mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 85mcg |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 192IU |
|
| Vitamin A, RAE 58mcg_RAE |
|
| Retinol 58mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Fatty acids, total saturated 6g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 15:0 0g |
|
| 16:0 3g |
|
| 17:0 4g |
|
| 18:0 2g |
|
| 20:0 4g |
|
| 22:0 0g |
|
| Fatty acids, total monounsaturated 10g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 9g |
|
| 20:1 8g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 2g |
|
| 18:3 undifferentiated 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 4g |
|
| Fatty acids, total trans 3g |
|
| Cholesterol 154mg |
|
|
|
|
|
|
|
|
McDONALD'S, Sausage Biscuit with Egg usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| This chowder is easy to complete and is enjoyed by all ages. |
|
|
|
|
|
|
|
| Large quantity egg bake for a party of any sort! Works well for brunches or morning family reunions! |
|
|
 |
|
|
|
| Perfect appetizer for any occasion. |
|
|
|
|
|
|
|
| nice snack |
|
|
|
|
|
|
|
| Quick addition to any Chinese meal. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
|
|
|
|
|
|
|
|
Pasteurized Shell Eggs
Pasteurized shell eggs are heated for a period of time to destroy any bacteria that might be present, but the process does not cook the ... |
|
|
|
|
|
|
|
|
Nutrients in Chicken Eggs | Nutrients
in Other Types of Eggs
Egg Comparison | Cholesterol | Health
Benefits
Nutrients in Chicken Eggs
... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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, ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs. Since all of the cholesterol of an egg is in the ... |
|
|
|
|
|
|
|
| Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough. Biscuit Pans are commonly ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
