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Eggs, scrambled, frozen mixture |
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Eggs, scrambled, frozen mixture (USDA#43285) |
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| Water 72g |
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| Calories 133 |
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| Energy 556kj |
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| Protein 13g |
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| Total Fat 5g |
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| Ash 1g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 0g |
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| Sugars 7g |
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| Calcium, Ca 17mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 10mg |
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| Phosphorus, P 30mg |
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| Potassium 147mg |
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| Sodium 162mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 2mg |
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| Selenium, Se 22mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 8mg |
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| Vitamin B-6 0mg |
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| Folate, total 17mcg |
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| Folic acid 0mcg |
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| Folate, food 17mcg |
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| Folate, DFE 17mcg_DFE |
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| Choline, total 192mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 410IU |
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| Vitamin A, RAE 21mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 0g |
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| 6:0 0g |
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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 8g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 5g |
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| 18:1 undifferentiated 2g |
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| 20:1 4g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 5g |
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| Cholesterol 65mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 246mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Eggs, scrambled, frozen mixture 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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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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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 ... |
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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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