Eggs & Dairy
Egg (whole) nutrition facts
A 1 undetermined tbsp (9 g) serving of egg (whole) provides 13 calories, 1 g protein, 0 g carbohydrate, and 1 g fat — about 33% of its calories from protein, 3% from carbohydrate, and 64% from fat. The interactive label below toggles between a serving and 100 g.
Calorie split
| Nutrient | Per 1 undetermined tbsp (9 g) | Per 100 g |
|---|---|---|
| Calories | 13 | 155 |
| Protein | 1 g | 13 g |
| Total carbohydrate | 0 g | 1 g |
| Total fat | 1 g | 11 g |
Vitamins & minerals
Per serving (9 g)
- Vitamin A (RAE)
- 12.7 mcg
- Vitamin E
- 0.09 mg
- Vitamin K
- 0.03 mcg
- Thiamin (B1)
- 0.01 mg
- Riboflavin (B2)
- 0.04 mg
- Niacin (B3)
- 0.01 mg
- Vitamin B6
- 0.01 mg
- Folate (DFE)
- 3.74 mcg
- Vitamin B12
- 0.09 mcg
- Magnesium
- 0.85 mg
- Phosphorus
- 14.6 mg
- Zinc
- 0.09 mg
- Copper
- 0.00 mg
- Manganese
- 0.00 mg
- Selenium
- 2.62 mcg
Photo by Erol Ahmed on Unsplash
Selecting, storing & prepping egg (whole)
- Selecting
- Check for an intact shell and a sell-by or use-by date. A simple float test — a fresh egg sinks in a bowl of water — can help judge age at home.
- Storing
- Keep refrigerated, not in the door (temperature swings there age eggs faster). Eggs in the shell keep about 3–5 weeks.
- Prepping
- Eggs a week or two old peel more easily after hard-boiling than very fresh ones, since the shell separates more cleanly from the membrane as the egg ages slightly.
Storage guidance from the USDA FoodKeeper database (FSIS, Cornell University, and the Food Marketing Institute).
Nutrition highlights
Per 1 undetermined tbsp (9 g), egg (whole) provides 1 g protein, 0 g carbohydrate, and 1 g fat, with no single vitamin or mineral reaching 10% of the Daily Value.
% of the FDA Daily Value per 1 undetermined tbsp (9 g) serving.
Key metrics
Nutrient density
Per 100 kcal, egg (whole) delivers about 8% of a Daily Value on average across 22 beneficial nutrients. The score is its percentile for that measure among the 177 foods in our database — higher means more nutrition per calorie. How this is calculated.
- More vitamin A than 90% of foods
Density counts protein, fiber, and vitamins and minerals (not fat, sodium, or sugar), each capped so a single nutrient can’t dominate, with a calorie floor so very-low-calorie foods aren’t overstated. It measures nutrition per calorie within our database — a useful guide, not a complete verdict on how “healthy” a food is.
Similar foods & swaps
The closest eggs & dairy to egg (whole) by nutrition (per 100 g), and how each differs.
Protein quality
As an animal-source protein, egg (whole) is a complete protein — it supplies all nine essential amino acids on its own, so it doesn’t need to be paired with another protein source.
Questions
- How many calories are in egg (whole)?
- A 1 undetermined tbsp (9 g) serving of egg (whole) has about 13 calories. Per 100 g, it has 155 calories — a moderate calorie density.
- How much protein is in egg (whole)?
- Egg (whole) provides about 1 g of protein per 1 undetermined tbsp (9 g) serving.
- What are the macros in egg (whole)?
- Per serving, egg (whole) has roughly 1 g protein, 0 g carbohydrate, and 1 g fat. By calories, that is 33% protein, 3% carbohydrate, and 64% fat.
- Is egg (whole) high in protein?
- Egg (whole) has a protein density of about 8.1 g per 100 kcal, and 33% of its calories come from protein. Foods above roughly 10 g per 100 kcal are generally considered protein-dense.
- What vitamins and minerals are in egg (whole)?
- Egg (whole) contains small amounts of several vitamins and minerals; see the full label above for the complete micronutrient breakdown.
- What is the nutritional value of egg (whole)?
- Per 1 undetermined tbsp (9 g), egg (whole) has 13 calories, 1 g protein, 0 g carbohydrate, and 1 g fat. See the full nutrition facts label above for every vitamin and mineral.
Use it
More eggs & dairy
References & methodology
- Data source: U.S. Department of Agriculture, Agricultural Research Service — FoodData Central, FDC ID 173424 (public domain).
- Daily Values: FDA Nutrition Facts label, 2016 update (adults and children aged 4+).
- Source claims: a serving supplying 10–19% of the Daily Value is a “good source”; 20% or more is an “excellent source” (FDA, 21 CFR 101.54).
- Calorie split: Atwater general factors — 4 kcal/g for protein and carbohydrate, 9 kcal/g for fat.
- Last reviewed: June 2026. Values are typical figures and vary with variety, ripeness, and preparation.
NutriFactsHub. “Egg (whole) Nutrition Facts.” https://nutrifactshub.com/foods/egg-whole