Examples: pork chops, beef, Or by content: 75-100
| Rank | Egg type | Total lipid (fat) (g/100g) |
|---|---|---|
| 21 | Egg rolls, pork, refrigerated, heated | 7.2 |
| 22 | Egg custards, dry mix | 6.4 |
| 23 | Eggs, scrambled, frozen mixture | 5.6 |
| 24 | Egg rolls, vegetable, refrigerated, heated | 4.7 |
| 25 | Egg rolls, chicken, refrigerated, heated | 4.5 |
| 26 | Eggnog | 4.2 |
| 27 | Egg custards, dry mix, prepared with whole milk | 4.0 |
| 28 | Eggnog-flavor mix, powder, prepared with whole milk | 3.0 |
| 29 | Egg custards, dry mix, prepared with 2% milk | 2.8 |
| 30 | Eggplant, pickled | 0.7 |
| 31 | Eggplant, cooked, boiled, drained, with salt | 0.2 |
| 32 | Eggplant, cooked, boiled, drained, without salt | 0.2 |
| 33 | Eggplant, raw | 0.2 |
| 34 | Egg, white, raw, fresh | 0.2 |
| 35 | Egg, white, dried, powder, glucose reduced | 0.0 |
| 36 | Egg, white, dried, flakes, glucose reduced | 0.0 |
| 37 | Egg substitute, liquid or frozen, fat free | 0.0 |
| 38 | Egg, white, dried | 0.0 |
| 39 | Egg, white, raw, frozen | 0.0 |
Previous<< 1 | 2 >>Next