Energy
middle half185 kcalthis record per 100 g
- Corpus median
- 168 kcal
- Middle 50%
- 138–189 kcal
Based on 116 records reporting energy.
Breakfast foodsmoderate variability
Egg, whole, baked, fat added calories: 93 per 50 g
This exact USDA record reports 93 calories for 50 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
USDA reference amount · 50 g
- Calories
- 93 kcal
- Protein
- 5.8 g
- Carbohydrate
- 0.5 g
- Total fat
- 7.5 g
- Fiber
- 0 g
- Sodium
- 124 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 50 g
93calories
Egg, whole, baked, fat added
- Protein
- 5.8 g
- Carbs
- 0.5 g
- Fat
- 7.5 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 93 calories for USDA reference amount at 50 grams. On a fixed-weight basis, the same record contains 185 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 5.8 g protein, 0 g fiber, and 124 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is eggs, grade a, large, egg whole, representing 93.2% of the record’s listed input weight. The record contains 3 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 93–250 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2707166: “Egg, whole, baked, fat added.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2707166, each row multiplies the published per-100-gram values by its stated weight. “USDA reference amount” through “1 cup” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| USDA reference amountExact record reference weight | 50 g | 93 kcal | 5.8 g | 0 g | 124 mg |
| 1 eggUSDA-listed household measure | 55 g | 102 kcal | 6.4 g | 0 g | 136 mg |
| 1 cupUSDA-listed household measure | 135 g | 250 kcal | 15.7 g | 0 g | 335 mg |
02 · Fixed-weight context
Where 100 grams sits inside Eggs and omelets
The comparison set contains 116 exact records in the Eggs and omelets USDA category. Here, “middle half” describes FDC 2707166’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half11.6 gthis record per 100 g
- Corpus median
- 11.6 g
- Middle 50%
- 10.6–12.6 g
Based on 116 records reporting protein.
Dietary fiber
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0.2 g
Based on 116 records reporting dietary fiber.
Sodium
lower quarter248 mgthis record per 100 g
- Corpus median
- 314 mg
- Middle 50%
- 262–381 mg
Based on 116 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2707166’s 50 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Vitamin A; the larger tradeoff-side percentage is Saturated fat. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Vitamin A96.5 µg
≈ 11% DV. This does not cross the FDA’s 20% ‘high’ guide.
Vitamin D1.2 µg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat2.2 g
≈ 11% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium124 mg
≈ 5% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Egg, whole, baked, fat added,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2707165 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 egg to 1 cup
USDA assigns those measures 55 g and 135 g. At this record’s fixed composition, scaled energy moves from 102 kcal to 250 kcal.
- 02
Record choice: compare with FDC 2707165
At an equal 100 g, this record has 5.1 g more total fat than “Egg, whole, baked, no added fat.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Eggs, Grade A, Large, egg whole
The source formulation has 3 input rows; Eggs, Grade A, Large, egg whole supplies 93.2% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “whole; baked; fat added” fits. Inspect FDC 2707165 when “whole; baked; no added fat” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Egg, whole, baked, fat added
- Exact source wording
- “Egg, whole, baked, fat added”
- Source identity
- USDA FDC 2707166 · FNDDS 31106020
- Named qualifiers
- whole · baked · fat added
- Source inputs unique in this pair
- Oil or table fat, NFS
Inspect this alternative when its fields fit better
Egg, whole, baked, no added fat
- Exact source wording
- “Egg, whole, baked, no added fat”
- Source identity
- USDA FDC 2707165 · FNDDS 31106010
- Named qualifiers
- whole · baked · no added fat
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “whole”, “baked”, and “fat added”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordEgg, whole, baked, fat added | 50 g93 kcal | 185 kcal | 11.6 g | 15 g | 0 g | 248 mg |
| Egg, whole, baked, no added fat | 50 g72 kcal | 143 kcal | 12.4 g | 9.9 g | 0 g | 244 mg |
| Egg, whole, fried no added fat | 50 g72 kcal | 143 kcal | 12.4 g | 9.9 g | 0 g | 244 mg |
| Egg, white, cooked, fat added | 36 g36 kcal | 100 kcal | 10 g | 5.7 g | 0 g | 282 mg |
| Egg, white, cooked, no added fat | 33 g17 kcal | 52 kcal | 10.7 g | 0 g | 0 g | 281 mg |
| Egg omelet or scrambled egg, no added fat | 100 g143 kcal | 143 kcal | 12.4 g | 9.9 g | 0 g | 244 mg |
| Egg omelet or scrambled egg, with cheese, no added fat | 120 g205 kcal | 171 kcal | 13.4 g | 12.3 g | 0 g | 344 mg |
How to compare FDC 2707166: its source amount is 50 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2707166, the 2 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 egg
102 kcal
55 g
1 cup
250 kcal
135 g
At a glance
Nutrient signals in the source amount
For FDC 2707166, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
194 mg≈ 65% Daily ValueSaturated fat
2.2 g≈ 11% Daily ValueThe percentages above apply to FDC 2707166’s 50 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2707166 has no protein percentage here: Feast reports 5.8 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 50 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 93 kcal 185 kcal | Not established Not established |
| Protein | 5.8 g 11.6 g | Not shown Not shown |
| Carbohydrate | 0.5 g 0.9 g | 0% 0% |
| Total fat | 7.5 g 15 g | 10% 19% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0.1 g 0.2 g | Not established Not established |
| Sodium | 124 mg 248 mg | 5% 11% |
| Saturated fat | 2.2 g 4.5 g | 11% 22% |
| Monounsaturated Fat | 2.7 g 5.4 g | Not established Not established |
| Polyunsaturated Fat | 1.7 g 3.3 g | Not established Not established |
| Cholesterol | 194 mg 388 mg | 65% 129% |
| Potassium | 62 mg 124 mg | 1% 3% |
| Calcium | 23 mg 46 mg | 2% 4% |
| Iron | 0.8 mg 1.6 mg | 4% 9% |
| Magnesium | 5 mg 10 mg | 1% 2% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 1.2 µg 2.4 µg | 6% 12% |
| Vitamin A | 96.5 µg 193 µg | 11% 21% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 35.7 g 71.4 g | Not established Not established |
For FDC 2707166, approximate percentages divide the displayed 50 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2707166 to 3 source inputs totaling 107.3 g in its standardized formulation. Publishing that exact provenance makes “Egg, whole, baked, fat added” inspectable beside similarly named records.
How to read this
3 listed components
The largest listed inputs by source weight are Eggs, Grade A, Large, egg whole, Oil or table fat, NFS, Salt, table. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
107.3 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Eggs, Grade A, Large, egg wholeUSDA ingredient 1123 · encyclopedia page available | 100 GM | 100 g | 93.2% |
| 2 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.3 GM | 0.3 g | 0.3% |
| 3 | Oil or table fat, NFSUSDA ingredient 81200100 · encyclopedia page available | 7 GM | 7 g | 6.5% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Exact-record context
What makes this USDA record distinct?
For FDC 2707166, the close-record rule searches the USDA “Eggs and omelets” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Egg, whole, baked, fat added
- USDA category
- Eggs and omelets
- FDC ID
- 2707166
- FNDDS code
- 31106020
Closest inspectable record
Egg, whole, baked, no added fat
- USDA category
- Eggs and omelets
- FDC ID
- 2707165
- FNDDS code
- 31106010
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 185 kcal | 143 kcal | +42 kcal |
| Protein | 11.6 g | 12.4 g | −0.8 g |
| Carbohydrate | 0.9 g | 1 g | −0.1 g |
| Total fat | 15 g | 9.9 g | +5.1 g |
| Dietary fiber | 0 g | 0 g | Same listed value |
| Sodium | 248 mg | 244 mg | +4 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 42 more calories and 5.1 g more total fat than “Egg, whole, baked, no added fat.”
Only this record lists Oil or table fat, NFS. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
2 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Eggs, Grade A, Large, egg whole; Salt, table.
Listed only in this record: Oil or table fat, NFS.
Portion evidence
The listed portion sets differ
This record’s reference amount is 50 g; a familiar listed measure is 1 cup (135 g).
The comparison record’s reference amount is 50 g; a familiar listed measure is 1 egg (50 g).
Use the 100-gram row to compare FDC 2707166 with FDC 2707165 at equal mass; use their 50 g and 50 g source amounts only for portion matching.
Evidence boundary: FDC 2707166 versus FDC 2707165 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full eggs and omelets source category → Read the calculation and selection methodology →
Deep comparisons
Controlled comparisons that include this exact record
FDC 2707166 appears in 2 pair pages that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
From record to familiar meal
Guides that use this exact USDA record
These 2 guides place “Egg, whole, baked, fat added” beside explicitly linked source records; use them to compare preparations without turning FDC 2707166 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with portion size, recipe or brand, cooking fat, toppings and add-ins.
For “Egg, whole, baked, fat added,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
recipe or brand
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 03
cooking fat
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 04
toppings and add-ins
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2707166 comes from FoodData Central Survey Foods (FNDDS). Its 185 kcal per 100 g becomes 93 kcal at 50 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2707166
FNDDS food code: 31106020
The scaling for FDC 2707166 can be exact while the match to “Egg, whole, baked, fat added” is wrong. That is why this profile keeps its 50 g weight, 3-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.