Egg medium grade A
Packaged product Milch und Eier Egg Market
Egg medium grade A contains 136 kcal per 100 g. A Serving, 44.0 g (44 g) provides about 60 kcal.
Roughly 60 % of its calories come from fat, with 40 % from protein and 0 % from carbohydrates (estimated with general energy factors).
That is close to the median for Milch und Eier on FoodFactly (140 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 136 kcal | |
| Total fat L | 9,1 g | 12 % |
| Saturated fat L | 3,4 g | 17 % |
| Sodium L | 0,27 mg | 0 % |
| Total carbohydrates L | 0 g | 0 % |
| Dietary fiber | not reported | |
| Total sugars | not reported | |
| Protein L | 13,6 g | 27 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 40 %
- Fat 60 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein13,6 gin the top quarter of Milch und Eier (median 12,4 g)
- Fat9,1 gbelow the median for Milch und Eier (median 9,8 g)
- Saturated fat3,4 gin the top quarter of Milch und Eier (median 3 g)
- Sodium0,27 mgin the lowest quarter of Milch und Eier (median 136 mg)
- Protein per 100 kcal10 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Egg Market
- Barcode
- 0019962209109
- Quantity
- 21 oz
- Label serving
- 44.0 g
- Category
- Hühnereier
- Nutri-Score
- A as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Uova fresche medie Esselunga | 136 | 12,4 g | 0,1 g | 9,5 g |
| Eggs Easy eggs | 136 | 13,6 g | 0 g | 9,1 g |
| Farm Fresh Eggs Seng Choon | 136 | 12,5 g | 0,6 g | 9,3 g |
| Golden Corn Eggs Seng Choon | 136 | 12,5 g | 0,6 g | 9,3 g |
| Uova fresche Esselunga | 136 | 12,4 g | 0,1 g | 9,5 g |
| 10 Uova fresche medie da allevamento a terra Esselunga | 136 | 12,4 g | 0,1 g | 9,5 g |
| Jaja A Klase Maxi premia | 136 | 12,6 g | 0,4 g | 9,3 g |
| 1st Born Eggs Seng Choon | 136 | 12,5 g | 0,6 g | 9,3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Egg medium grade A?
100 g of Egg medium grade A has 136 kcal. Serving, 44.0 g (44 g): about 60 kcal.
Is Egg medium grade A high in protein?
Egg medium grade A contains 13,6 g of protein per 100 g (27 % of the 50 g Daily Value), or 6 g in Serving, 44.0 g (44 g). About 40 % of its calories come from protein. Compared with other Milch und Eier, that is among the highest quarter (median 12,4 g).
How many carbs are in Egg medium grade A?
Egg medium grade A has 0 g of total carbohydrates per 100 g. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Egg medium grade A?
Egg medium grade A contains 9,1 g of fat per 100 g, of which 3,4 g is saturated (17 % of the Daily Value).
How much sodium is in Egg medium grade A?
100 g contains 0,27 mg of sodium, 0 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 21. Mai 2025. FoodFactly last checked it on 7. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0019962209109. License: ODbL 1.0 (Open Food Facts). Source record dated 21. Mai 2025. Imported 7. November 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.