Egg added to soupsje 100 g

BLS-Code: X431143 · Kategorie: X

Kalorien

134 kcal

Protein

10.3 g

Fett

6.3 g

Kohlenhydrate

8.7 g

Ballaststoffe

0.7 g

Nutritional Analysis of Egg added to soups

A 100g serving of Egg added to soups contains approximately 134 calories (kcal). The macro distribution consists of 10.3g protein, 6.3g fat, and 8.7g carbohydrates.

In addition to macronutrients, Egg added to soups provides essential micronutrients including vitamins, minerals, and trace elements based on standard dietary reference values.

Macronutrients

Nutrientper 100 gReference

Energy134 kcal (≈7%)

2.000 kcal

Protein10 g (≈21%)

50 g

Total Fat6,3 g (≈9%)

70 g

Saturated Fat1,7 g (≈8%)

20 g

Carbohydrates8,7 g (≈3%)

260 g

Sugar0,27 g (≈0%)

90 g

Dietary Fibre0,66 g (≈2%)

30 g

Vitamins

Nutrientper 100 gReference

Vitamin A176 µg (≈20%)

900 µg

Vitamin D1,2 µg (≈6%)

20 µg

Vitamin E0,87 mg (≈6%)

14 mg

Vitamin K6,0 µg (≈9%)

70 µg

Vitamin B1 (Thiamine)0,06 mg (≈5%)

1,1 mg

Vitamin B2 (Riboflavin)0,31 mg (≈26%)

1,2 mg

Vitamin B3 (Niacin)0,14 mg (≈1%)

15 mg

Vitamin B5 (Pantothenic Acid)0,76 mg (≈13%)

6 mg

Vitamin B658 µg (≈4%)

1.400 µg

Vitamin B7 (Biotin)11 µg (≈24%)

45 µg

Vitamin B9 (Folate)44 µg (≈11%)

400 µg

Vitamin B121,6 µg (≈40%)

4 µg

Minerals

Nutrientper 100 gReference

Sodium217 mg (≈14%)

1.500 mg

Potassium106 mg (≈3%)

4.000 mg

Calcium38 mg (≈4%)

1.000 mg

Magnesium11 mg (≈3%)

350 mg

Phosphorus152 mg (≈22%)

700 mg

Chloride345 mg (≈15%)

2.300 mg

Trace Elements

Nutrientper 100 gReference

Iron1,3 mg (≈10%)

12,5 mg

Zinc0,94 mg (≈11%)

8,5 mg

Iodine29 µg (≈14%)

200 µg

Copper50 µg (≈4%)

1.250 µg

Manganese70 µg (≈2%)

3.500 µg

Amino Acids

Nutrientper 100 gReference

Histidine0,23 g (≈23%)

1 g

Isoleucine0,58 g (≈41%)

1,4 g

Leucine0,86 g (≈31%)

2,8 g

Lysine0,61 g (≈28%)

2,2 g

Methionine0,32 g (≈32%)

1 g

Phenylalanine0,58 g (≈34%)

1,7 g

Threonine0,46 g (≈31%)

1,5 g

Tryptophan0,15 g (≈38%)

0,4 g

Valine0,71 g (≈39%)

1,8 g

Fatty Acids

Nutrientper 100 gReference

Omega-3 Fatty Acids0,09 g (≈6%)

1,6 g

Omega-6 Fatty Acids0,93 g (≈9%)

10 g

Scientific Data SourceNutritional values for Egg added to soups are derived from the official database of the German Food Code and Nutrient Data (BLS 4.0), published by the Max Rubner-Institut (MRI).

FAQ about Egg added to soups

How many calories in 100g of Egg added to soups?100g of Egg added to soups provides 134 kcal.

How much protein in Egg added to soups?Egg added to soups contains 10.3g of protein per 100g.