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Nutritional Comparison of Eggs

EGGS:
ITEM	SERVING	CALOR.	FAT	SAT. FAT	CHOLEST.	PROT.	POTAS.	SOD.
RAW	1 lg.(50g)	74.5	5g	1.5g	212.5mg	6g	60.5mg	63mg
RAW, WHITE	1 lg.(33.5g)	16.5	0	0	0	3.5g	48mg	55mg
RAW, YOLK	1 lg.(16.5g)	59.5	5g	1.5g	212.5mg	3g	15.5mg	7mg
FRIED	1 lg.(46g)	91.5	7g	2g	211mg	6g	60.5mg	162.5mg
HARD-BOILED	1 lg.(50g)	77.5	5.5g	1.5g	212mg	6.5g	63mg	62mg
POACHED	1 lg.(50g)	74.5	5g	1.5g	211.5mg	6g	60mg	140mg
SCRAMBLED	1 lg.(61g)	101.5	7.5g	2g	214.5mg	7g	84mg	171mg
ITEM	SERVING	CALOR.	FAT	SAT. FAT	CHOLEST.	PROT.	POTAS.	SOD.
EGGNOG	1 cup	342	19g	11.5g	149mg	9.5g	419.5mg	138mg
DUCK, RAW	1 (70g)	130	9.5g	2.5g	619mg	9g	155.5mg	102mg
GOOSE, RAW	1 (144g)	266.5	19g	5g	1226.5mg	20g	302.5mg	198.5mg
QUAIL, RAW	1 (9g)	14.5	1g	0.5g	76mg	1g	12mg	12.5mg
TURKEY, RAW	1 (79g)	135	9.5g	3g	737mg	11g	112.5mg	119.5mg

Source: USDA - Nutrient Data Lab (Sept. 1996) - all data rounded to nearest 0.5

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