Recipe Fried eggs with meat products. Calorie, chemical composition and nutritional value.

Ingredients Fried eggs with meat products

chicken egg 3.0 (piece)
margarine 14.0 (gram)
ham shaped 45.0 (gram)
Method of preparation

Meat products (except for brisket) are cut into thin slices and fried in fat, then the rest of the fat is added and eggs are released on them. Fried eggs, as in a rec. No. 281. The brisket is boiled, peeled from the skin and bones, cut into cubes, placed in a frying pan preheated with fat. Eggs are released and fried for 3-5 minutes.

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value294 kCal1684 kCal17.5%6%573 g
Proteins18.6 g76 g24.5%8.3%409 g
Fats24.1 g56 g43%14.6%232 g
Carbohydrates0.8 g219 g0.4%0.1%27375 g
Water88 g2273 g3.9%1.3%2583 g
Ash1.9 g~
Vitamin A, RE300 μg900 μg33.3%11.3%300 g
Retinol0.3 mg~
Vitamin B1, thiamine0.07 mg1.5 mg4.7%1.6%2143 g
Vitamin B2, riboflavin0.4 mg1.8 mg22.2%7.6%450 g
Vitamin B4, choline238.4 mg500 mg47.7%16.2%210 g
Vitamin B5, pantothenic1.2 mg5 mg24%8.2%417 g
Vitamin B6, pyridoxine0.1 mg2 mg5%1.7%2000 g
Vitamin B9, folate6.6 μg400 μg1.7%0.6%6061 g
Vitamin B12, cobalamin0.5 μg3 μg16.7%5.7%600 g
Vitamin D, calciferol2.1 μg10 μg21%7.1%476 g
Vitamin E, alpha tocopherol, TE4.3 mg15 mg28.7%9.8%349 g
Vitamin H, biotin19.2 μg50 μg38.4%13.1%260 g
Vitamin PP, NE3.2876 mg20 mg16.4%5.6%608 g
niacin0.2 mg~
Potassium, K247.6 mg2500 mg9.9%3.4%1010 g
Calcium, Ca56.6 mg1000 mg5.7%1.9%1767 g
Magnesium, Mg21.4 mg400 mg5.4%1.8%1869 g
Sodium, Na394.7 mg1300 mg30.4%10.3%329 g
Sulfur, S166.9 mg1000 mg16.7%5.7%599 g
Phosphorus, P259 mg800 mg32.4%11%309 g
Chlorine, Cl148 mg2300 mg6.4%2.2%1554 g
Trace Elements
Iron, Fe3.1 mg18 mg17.2%5.9%581 g
Iodine, I21 μg150 μg14%4.8%714 g
Cobalt, Co9.5 μg10 μg95%32.3%105 g
Manganese, Mn0.0275 mg2 mg1.4%0.5%7273 g
Copper, Cu78.7 μg1000 μg7.9%2.7%1271 g
Molybdenum, Mo.5.7 μg70 μg8.1%2.8%1228 g
Fluorine, F52.2 μg4000 μg1.3%0.4%7663 g
Chrome, Cr3.8 μg50 μg7.6%2.6%1316 g
Zinc, Zn1.0529 mg12 mg8.8%3%1140 g
Digestible carbohydrates
Mono- and disaccharides (sugars)0.7 gmax 100 г
Cholesterol513.6 mgmax 300 mg

The energy value is 294 kcal.

Fried eggs with meat products rich in vitamins and minerals such as: vitamin A – 33,3%, vitamin B2 – 22,2%, choline – 47,7%, vitamin B5 – 24%, vitamin B12 – 16,7%, vitamin D – 21%, vitamin E – 28,7%, vitamin H – 38,4%, vitamin PP – 16,4%, phosphorus – 32,4%, iron – 17,2%, iodine – 14%, cobalt – 95%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
  • Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
  • Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
  • Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
  • Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
  • Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
  • Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
  • Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Scrambled eggs with meat products PER 100 g
  • 157 kCal
  • 743 kCal
  • 279 kCal
Tags: How to cook, calorie content 294 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Scrambled eggs with meat products, recipe, calories, nutrients

Leave a Reply