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Fried Eggs With Dill
14 May 2020
admin
10000 Views
1. Fry your eggs sunny-side-uo or scrambled. 2. Season with salt and pepper. 3. Sprinkle generously with dried dill, according to your taste. ---------------------------------------------------------------------------
Nutrition
Nutrient
Quantity
Total fats
14.265 g
Protein
18.84 g
Carbohydrates
1.08 g
Energy
214.5 kCal
Fatty acids, total saturated 18:3 undifferentiated
0.072 g
Water
114.225 g
Aspartic acid
1.9935 g
Calcium, Ca
84 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c
0.027 g
Lutein + zeaxanthin
754.5 g
Fatty acids, total trans-polyenoic 20:3 n-6
0.033 g
Fatty acids, total saturated 22:0
0.006 g
Niacin
0.1125 mg
Vitamin A, RAE
240 g
Fatty acids, total trans-polyenoic
0.018 g
Arginine
1.23 g
Riboflavin
0.6855 mg
Fatty acids, total trans-polyenoic 22:4
0.0195 g
Tocopherol, beta
0.015 mg
Fatty acids, total polyunsaturated 15:0
0.012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)
0.054 g
Fatty acids, total saturated 20:1
0.0405 g
Glutamic acid
2.5095 g
Sodium, Na
213 mg
Fatty acids, total saturated 16:1 undifferentiated
0.3015 g
Total lipid (fat)
14.265 g
Manganese, Mn
0.042 mg
Proline
0.768 g
Fatty acids, total saturated 16:0
3.3465 g
Fatty acids, total polyunsaturated 16:1 t
0.0045 g
Fatty acids, total saturated 8:0
0.006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c
2.2965 g
Choline, total
440.7 mg
Fatty acids, total polyunsaturated 18:2 CLAs
0.018 g
Fatty acids, total polyunsaturated 18:1 t
0.0345 g
Sugars, total
0.555 g
Serine
1.4565 g
Fatty acids, total saturated 10:0
0.009 g
Fatty acids, total saturated 18:0
1.2165 g
Fatty acids, total saturated 20:4 undifferentiated
0.282 g
Vitamin B-6
0.255 mg
Selenium, Se
46.05 g
Ash
1.59 g
Vitamin D
123 IU
Fatty acids, total saturated 18:1 undifferentiated
5.1165 g
Pantothenic acid
2.2995 mg
Phenylalanine
1.02 g
Copper, Cu
0.108 mg
Betaine
0.45 mg
Thiamin
0.06 mg
Retinol
240 g
Methionine
0.57 g
Iron, Fe
2.625 mg
Carbohydrate, by difference
1.08 g
Phosphorus, P
297 mg
Folate, total
70.5 g
Dihydrophylloquinone
0.15 g
Tocopherol, gamma
0.75 mg
Fatty acids, total saturated 4:0
0.006 g
Alanine
1.1025 g
Cholesterol
558 mg
Valine
1.287 g
Fatty acids, total polyunsaturated 20:3 undifferentiated
0.0345 g
Fatty acids, total saturated 18:2 undifferentiated
2.3325 g
Glycine
0.648 g
Glucose (dextrose)
0.555 g
Fatty acids, total saturated 14:0
0.0495 g
Zinc, Zn
1.935 mg
Isoleucine
1.0065 g
Tocopherol, delta
0.09 mg
Fatty acids, total polyunsaturated
2.8665 g
Fatty acids, total saturated 14:1
0.0105 g
Tocotrienol, gamma
0.015 mg
Fatty acids, total polyunsaturated 17:1
0.018 g
Leucine
1.629 g
Fatty acids, total polyunsaturated 18:2 t not further defined
0.018 g
Tocotrienol, alpha
0.09 mg
Vitamin A, IU
810 IU
Fatty acids, total saturated 22:5 n-3 (DPA)
0.0105 g
Folate, DFE
70.5 g
Tryptophan
0.2505 g
Fatty acids, total polyunsaturated 16:1 c
0.297 g
Fatty acids, total polyunsaturated 18:1 c
5.082 g
Fatty acids, total saturated 20:0
0.0045 g
Tyrosine
0.7485 g
Vitamin B-12
1.335 g
Vitamin K (phylloquinone)
0.45 g
Fatty acids, total saturated
4.689 g
Histidine
0.4635 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c
0.018 g
Fatty acids, total monounsaturated
5.487 g
Threonine
0.834 g
Folate, food
70.5 g
Fatty acids, total polyunsaturated 17:0
0.033 g
Vitamin D (D2 + D3)
3 g
Fatty acids, total trans-polyenoic 20:3 n-3
0.0015 g
Cryptoxanthin, beta
13.5 g
Vitamin D3 (cholecalciferol)
3 g
Vitamin E (alpha-tocopherol)
1.575 mg
Fatty acids, total saturated 22:6 n-3 (DHA)
0.087 g
Fatty acids, total trans
0.057 g
Fatty acids, total trans-monoenoic
0.039 g
Magnesium, Mg
18 mg
Lysine
1.368 g
Potassium, K
207 mg
Cystine
0.408 g
Fluoride, F
1.65 g
Ingredients
Ingredient
Quantity
Energy
Carbohydrates
Lipin
Salt
0
0
0
0
Egg
3
214.5
1.08
14.265
Pepper
0
0
0
0
dill
1 tablespoon
0
0
0
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