Nutritional Data for 100 grams of EGGS; CHICKEN, WHOLE, CKD, HARD-BOILED

Mean value per 100.00 grams edible part; 15.0% refuse 
Portions:  1 LRG EGG = 50.00 gm, 1 C,CHOPPED = 136.00 gm
63.2% Cals from fat, 34.1% Cals from protein, 2.7% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  155.000     5.3%     7.0%
Protein                 Gms :   12.580    20.0%    25.2%
Total lipid (fat)       Gms :   10.610    11.0%    14.5%
Carbohydrate, by diff.  Gms :    1.120     0.2%     0.3%
Total saturated fat     Gms :    3.267    10.1%    13.4%
Ttl monounsaturated fat Gms :    4.077
Ttl polyunsaturated fat Gms :    1.414
Cholesterol             Mg  :  424.000   141.3%   141.3%
Sodium                  Mg  :  124.000    24.8%    24.8%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :  168.000    16.8%    21.0%
Vitamin A               IU  :  560.000
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.066     4.4%     6.0%
Riboflavin              Mg  :    0.513    30.2%    39.5%
Niacin                  Mg  :    0.064     0.3%     0.4%
Vitamin B6              Mg  :    0.121     6.0%     7.6%
Folacin                 Mcg :   44.000    22.0%    24.4%
Vitamin B12             Mcg :    1.110    55.5%    55.5%
Potassium               Mg  :  126.000     6.3%     6.3%
Calcium                 Mg  :   50.000     6.2%     6.2%
Phosphorus              Mg  :  172.000    21.5%    21.5%
Magnesium               Mg  :   10.000     2.9%     3.6%
Iron                    Mg  :    1.190    11.9%     7.9%
Zinc                    Mg  :    1.050     7.0%     8.8%
Pantothenic acid        Mg  :    1.398    28.0%    28.0%
Copper                  Mg  :    0.013     0.7%     0.7%
Manganese               Mg  :    0.026     0.7%     0.7%
Ash                     Gms :    1.080
Water                   Gms :   74.620
Food energy             KJ  :  647.000
Caprylic acid  (8:0)    Gms :    0.003
Capric acid   (10:0)    Gms :    0.003
Lauric acid   (12:0)    Gms :    0.003
Myristic acid (14:0)    Gms :    0.035
Palmitic acid (16:0)    Gms :    2.349
Stearic acid  (18:0)    Gms :    0.828
Palmitoleic acid(16:1)  Gms :    0.310
Oleic acid      (18:1)  Gms :    3.725
Gadoleic acid   (20:1)  Gms :    0.030
Docosenoic acid (22:1)  Gms :    0.003
Linoleic acid (18:2/n6) Gms :    1.188    18.6%    24.2%
Linolenic acid(18:3/n3) Gms :    0.035     2.2%     2.9%
Eicosatetraenoic(20:4)  Gms :    0.149
Eicosapentaenoic(20:5n3)Gms :    0.005
Docosahexaenoic (22:6n3)Gms :    0.038
Histidine               Gms :    0.298    31.4%    39.2%
Isoleucine              Gms :    0.686    86.8%   108.9%
Leucine                 Gms :    1.075    96.8%   122.2%
Lysine                  Gms :    0.904    95.2%   118.9%
Methionine              Gms :    0.392
Cystine                 Gms :    0.292
Methionine+Cystine      Gms :    0.684    66.4%    83.4%
Phenylalanine           Gms :    0.668
Tyrosine                Gms :    0.513
Phenylalanine+Tyrosine  Gms :    1.181   106.4%   134.2%
Threonine               Gms :    0.604   109.8%    68.6%
Tryptophan              Gms :    0.153    54.6%    69.5%
Valine                  Gms :    0.767    97.1%   121.7%
Arginine                Gms :    0.755
Alanine                 Gms :    0.700
Aspartic acid           Gms :    1.264
Glutamic acid           Gms :    1.644
Glycine                 Gms :    0.423
Proline                 Gms :    0.501
Serine                  Gms :    0.936
Protein Score: 100, 37% ideal. EAA score: 1.57. 
Limiting Amino Acid: Histidine