whole egg
Packaged product Produits laitiers et oeufs Praise
Whole egg contains 648 kcal per 100 g.
Roughly 97 % of its calories come from fat, with 2 % from carbohydrates and 1 % from protein (estimated with general energy factors).
That is more energy than the typical item in produits laitiers et oeufs on FoodFactly, where the median is 248 kcal per 100 g across 42 808 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 648 kcal | |
| Total fat L | 71,2 g | 91 % |
| Saturated fat L | 8,7 g | 43 % |
| Sodium L | 565 mg | 25 % |
| Total carbohydrates L | 2,6 g | 0,9 % |
| Dietary fiber | not reported | |
| Total sugars L | 2,4 g | |
| Protein L | 1,7 g | 3 % |
% 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 1 %
- Carbohydrates 2 %
- Fat 97 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein1,7 gin the lowest quarter of produits laitiers et oeufs (median 8 g)
- Sugars2,4 gbelow the median for produits laitiers et oeufs (median 3,8 g)
- Fat71,2 gin the top quarter of produits laitiers et oeufs (median 10,2 g)
- Saturated fat8,7 gabove the median for produits laitiers et oeufs (median 4,3 g)
- Sodium565 mgabove the median for produits laitiers et oeufs (median 236 mg)
- Protein per 100 kcal0,26 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Praise
- Barcode
- 9310047206558
- Category
- Produits laitiers et oeufs
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| praise Whole egg mayonaise Praise | 648 | 1,7 g | 2,6 g | 71,2 g |
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| Crunchy Peanut Butter Coles | 648 | 27 g | 18,5 g | 51 g |
| Crunchy Peanut Butter Coles | 648 | 27 g | 18,5 g | 51 g |
| Peanut Butter Prozis | 647 | 26,5 g | 20,6 g | 50 g |
| Peanut butter Gina | 647 | 21 g | 12 g | 56 g |
| Havarti Cheese Buholzer Brothers | 647 | 35,3 g | 5,9 g | 52,9 g |
| Organic Almond Butter RB Foods | 647 | 23,9 g | 5,7 g | 56,6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in whole egg?
100 g of whole egg has 648 kcal.
How much protein is in whole egg?
Whole egg contains 1,7 g of protein per 100 g (3 % of the 50 g Daily Value). About 1 % of its calories come from protein. Compared with other produits laitiers et oeufs, that is in the lowest quarter (median 8 g).
How many carbs are in whole egg?
Whole egg has 2,6 g of total carbohydrates per 100 g, including 2,4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in whole egg?
Whole egg contains 71,2 g of fat per 100 g, of which 8,7 g is saturated (43 % of the Daily Value).
How much sodium is in whole egg?
100 g contains 565 mg of sodium, 25 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 20 août 2024. FoodFactly last checked it on 8 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 9310047206558. License: ODbL 1.0 (Open Food Facts). Source record dated 20 août 2024. Imported 8 novembre 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.