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Kilojoules, Calories, Sodium & Potassium Tables: E Foods

The tables below provide an estimated number of Kilojoules, Calories, Sodium and Potassium per 100g (3.5 oz) of a range of foods with names beginning with E.

To find the nutritional information relating to a specific food of interest, simply scroll down the page until you find the food you are interested in. If the food you are looking for is outside the alphabetical range presented on this page, simply click on one of the Energy, Sodium and Potassium links at the bottom of this page to take you to another page containing the nutritional information you require.

For important information reqarding the Accuracy and Copyright of the data contained in this table, please refer to the paragraphs directly beneath the nutritional table on this page.

For a detailed explanation of the Abbreviations used in the table below, please visit the Nutrition Tables abbreviations page.

Kilojoules, Calories, Sodium and Potassium Tables for Foods beginning with E:

Food Kilojoules Calories Sodium
(mg)
Potassium
(mg)
Egg Flip, Reduced Fat Milk, Commercial
312
75
55
165
Egg Flip, Whole Milk, Commercial
432
103
40
140
Egg Salad, With Mayonnaise
689
164
235
113
Egg Yolk, Only, Raw
1310
313
58
104
Egg, Benedict
1023
242
269
98
Egg, Curried, Sandwich Filling
737
176
195
110
Egg, Duck, Cooked
738
176
146
220
Egg, Mashed With Mayonnaise, Sandwich Filling
731
174
196
97
Egg, Omelette, Fat Added In Cooking
758
181
152
101
Egg, Omelette, Fat Added In Cooking, Made W/ Milk Ns Type
777
186
167
122
Egg, Omelette, Fat Not Added In Cooking
558
133
125
107
Egg, Omelette, With Bacon, Fat Added In Cooking
718
172
362
126
Egg, Omelette, With Cheese, Fat Added In Cooking
815
195
185
99
Egg, Omelette, With Mushroom, Fat Added In Cooking
577
136
110
169
Egg, Omelette, With Tomato, Fat Added In Cooking
560
133
110
134
Egg, Scrambled, Fat Added In Cooking
652
156
134
141
Egg, Scrambled, Fat Not Added In Cooking
562
134
121
144
Egg, Scrambled, With Bacon, Fat Added In Cooking
738
176
346
167
Egg, Scrambled, With Cheese, Fat Added In Cooking
713
170
165
137
Egg, White, Boiled
204
49
163
112
Egg, White, Fried
555
133
232
123
Egg, White, Raw
197
47
175
119
Egg, Whole, Boiled
632
151
123
107
Egg, Whole, Cooked, Ns As To Method
689
165
113
102
Egg, Whole, Fat-Modified, Raw
594
142
133
114
Egg, Whole, Fried
796
190
167
125
Egg, Whole, Poached
627
150
87
77
Egg, Whole, Raw
594
142
133
114
Egg, Whole, W-3 Modified, Boiled
632
151
123
107
Egg, Whole, W-3 Modified, Poached
627
150
87
77
Egg, Whole, W-3 Modified, Raw
594
142
133
114
Egg, Yolk, Cooked
1450
346
47
97
Eggplant In Tomato Sauce, Cooked
281
63
210
315
Eggplant, Battered, Fried
809
189
28
145
Eggplant, Cooked, Fat Added In Cooking, (Not Fried)
227
50
25
147
Eggplant, Cooked, Fat Not Added In Cooking
101
19
5
153
Eggplant, Cooked, Ns As To Fat Added In Cooking
112
22
7
154
Eggplant, Fried
354
80
45
170
Eggplant, Pickled
379
89
656
48
Eggplant, Raw
91
17
5
170
Emu, Cooked
516
123
38
310
Enchilada, With Beans & Cheese, No Meat, Nfs
1076
246
289
247
Enchilada, With Beef & Cheese, No Beans, Nfs
1076
246
289
247
Enchilada, With Chicken & Tomato-Based Sauce, Nfs
895
211
307
173
Endive, Cooked, Fat Added In Cooking
173
36
102
206
Endive, Cooked, Fat Not Added In Cooking
73
12
90
212
Endive, Raw
59
10
76
190

Copyright & Data Limitation Notices:

[Copyright of the Commonwealth of Australia, Food Standards Australia New Zealand and Associate Professor H. Greenfield and others at the University of New South Wales. Certain material used in this product has been reproduced with the permission of the Commonwealth of Australia, Food Standards Australia New Zealand, Associate Professor H. Greenfield and others at the University of New South Wales and other researchers.]

FSANZ alerts you to the inherent limitations of these data. Food composition data are average values obtained from a particular sample of foods, determined at a particular time. The nutrient composition of foods can vary substantially over different batches, and between brands because of a number of factors including changes in season, processing practices and ingredient source (including country of origin). Data generated for Australian foods may not be appropriate for use in other countries.

To get the most accurate nutritional information possible about packaged manufactured goods, we recommend you read the nutritional panel printed on the food label.

Kilojoules, Calories, Sodium and Potassium Tables:

This set of food tables contains the kilojoules and calories per 100g of over 4500 foods plus the amount of Sodium and Potassium for those interested in tracking these additional nutrients.

Alphabetic links to Food Tables (e.g. Table A lists all foods beginning with the letter A):

       

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