Dairy and Egg Products
Egg, yolk, dried
Per 100 g of the edible portion · FoodData Central SR Legacy 2018 · Foundation Foods 2026-04
669kcal per 100 g
33.6 gProtein
59.1 gFat
0.66 gCarbohydrate
Energy and macronutrients
Per 100 g of the edible portion
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 669 kcal2,800 kJ | 33% |
| Protein | 33.6 g | 67% |
| Fat | 59.1 g | 76% |
| of which saturated | 20.3 g | 102% |
| Monounsaturated fat | 23.4 g | — |
| Polyunsaturated fat | 10.3 g | — |
| Cholesterol | 2,307 mg | 769% |
| Carbohydrate | 0.66 g | 0% |
| of which sugars | 0.23 g | — |
| Fiber | 0 g | 0% |
| Sodium | 149 mg | 6% |
| Water | 3.1 g | — |
Minerals
Per 100 g of the edible portion
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Potassium | 264 mg | 6% |
| Calcium | 289 mg | 22% |
| Magnesium | 26 mg | 6% |
| Phosphorus | 1,040 mg | 83% |
| Iron | 9.6 mg | 53% |
| Zinc | 7.7 mg | 70% |
| Copper | 0 mg | 0% |
| Selenium | 139 µg | 253% |
Vitamins
Per 100 g of the edible portion
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Vitamin A | 483 µg | 54% |
| Beta-carotene | 0 µg | — |
| Vitamin D | 10 µg | 52% |
| Vitamin E | 4.8 mg | 32% |
| Vitamin K | 1.5 µg | 1% |
| Thiamin (B1) | 0.39 mg | 32% |
| Riboflavin (B2) | 1.3 mg | 97% |
| Niacin (B3) | 0.08 mg | 1% |
| Vitamin B6 | 0.74 mg | 44% |
| Folate | 209 µg | 52% |
| Vitamin B12 | 5.1 µg | 213% |
| Vitamin C | 0 mg | 0% |
In its food group
Position among 340 foods in “Dairy and Egg Products”
Energy669 kcal · median 177 kcal
Protein33.6 g · median 9.1 g
Fiber0 g · median 0 g
Sugars0.23 g · median 4.7 g
Saturated fat20.3 g · median 3.3 g
Salt0.37 g · median 0.31 g
93% of the foods in the group contain less protein. The thin line marks the group median.
Richest in
Nutrients where 100 g covers the largest share of the daily reference
- Selenium139 µg · 253%
- Vitamin B125.1 µg · 213%
- Riboflavin (B2)1.3 mg · 97%
- Phosphorus1,040 mg · 83%
- Zinc7.7 mg · 70%
Other foods in the group
More from “Dairy and Egg Products”
- Egg, yolk, dried654 kcal
- Butter, salted717 kcal
- Butter, without salt717 kcal
- Egg, whole, dried, stabilized, glucose reduced615 kcal
- Butter, whipped, with salt731 kcal
- Egg, whole, dried592 kcal
- Dessert topping, powdered577 kcal
- Egg, whole, dried575 kcal
- Cream substitute, powdered529 kcal
- Cream substitute, flavored, powdered482 kcal
- Cheese, gjetost466 kcal
- Butter oil, anhydrous876 kcal
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy (April 2018) and Foundation Foods (April 2026) · public domain (CC0 1.0).
Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit. Daily Values: 21 CFR 101.9 (FDA).