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Egli, Raw

g Raw

82 KCAL KCAL / 100g

18g Protein

0.7g Fat

1g Carbohydrates

Raw

Egli, Raw

Nutri-Score: A (-4)

82 KCAL / 100g

18g Protein

0.7g Fat

1g Carbohydrates

Nutrients

Name	/ 100g
Alanine	120 g
Arginine	110 g
Ash	1.1 g
Aspartic acid	180 g
Beta-Glucan	1 g
Calcium	18 mg
Carbohydrate	1 g
Chloride	60 mg
Chlorine	60 mg
Cholesterol	70 mg
Copper	0.05 mg
Cysteine	20 g
Fat	0.7 g
Fatty monounsaturated	0.1 g
Fatty polyunsaturated	0.3 g
Fatty saturated	0.1 g
Fatty trans	1 g
Fiber	1 g
Glutamic acid	250 g
Glutamine	200 g
Glycine	100 g
Histidine	40 g
Hydroxyproline	10 g
Iodine	5 µg
Iron	0.2 mg
Isoleucine	80 g
Leucine	140 g
Lutein + zeaxanthin	100 mg
Lysine	160 g
Magnesium	26 mg
Manganese	0.02 mg
Methionine	50 g
Natron	92 g
Omega 3	0.1 g
Omega 6	0.2 g
Phenylalanine	70 g
Phosphorus	220 mg
Potassium	350 mg
Proline	80 g
Protein	18 g
Retinol	7 µg
Salt	0.2 g
Selenium	29 µg
Serine	90 g
Sodium	37 mg
Sugar	1 g
Taurine	50 mg
Threonine	80 g
Total sugar alcohols	1 g
Tryptophan	30 g
Tyrosine	60 g
Valine	90 g
Vitamin A	7 µg
Vitamin ARE	7 µg
Vitamin B1 (Thiamin)	0.07 mg
Vitamin B12 (Cobalamin)	1 µg
Vitamin B2 (Riboflavin)	0.1 mg
Vitamin B3 (Niacin)	2.9 mg
Vitamin B4 (Choline)	80 mg
Vitamin B5 (Pantothenic acid)	0.19 mg
Vitamin B6 (Pyridoxine)	0.12 mg
Vitamin B9 (Folate)	5 µg
Vitamin C (Ascorbic acid)	2 mg
Vitamin D	4 µg
Vitamin D3	4 µg
Vitamin E	0.5 mg
Vitamin K	370 µg
Water	80.4 g
Zinc	0.6 mg

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Egli, Raw

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Nutrients

Expert Nutrition Insights

Culinary treasures from quince fruit: beverages, cordials, preserves, syrups, and fragrant quince-infused teas

Traditional plum fruit butter: production process and characteristic properties

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Structural breakdown of pigmented pork varieties with regard to their fundamental culinary applications

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Parsley root: Botanical profile and morphological characteristics

Crispiness versus tradition in bread: which option excels in health and sensory terms?

Kidney nuts are regarded as the most exquisite of all known nuts in the world, and the fruit is enclosed in a green shell that hardens during maturation and falls off to reveal a 2.5-cm-long nut kernel.