| 199.00 kcal | 1.40g | 15.00g | 13.50g |
| Calories | Carbohydrates | Fat | Protein |
Detailed introduction:
Poached eggs can be said to be a classic way of eating eggs. They are mainly made by cracking the eggs directly on the pan and frying them. Its characteristic is that the egg yolk remains round and does not spread out. It is named because its shape is similar to that of a poached egg. Poached eggs are divided into two types: single-sided frying and double-sided frying. Poached eggs fried on one side are more tender.Smooth, while the poached eggs fried on both sides are mainly crispy. Poached eggs have become a very popular home-cooked delicacy because of their simple preparation, beautiful appearance, and rich nutrition of eggs.
Food review:
Poached eggs can well retain the nutritional value of eggs, but because oil is used for cooking, the calories increase, so you should eat them in moderation during the weight loss period.
Nutritional value:
Poached eggs (fried) are rich in various nutrients and can supplement the nutrients needed by the human body.
Nutrition Encyclopedia:| Nutrition | Content (per 100g) | Nutrition | Content (per 100g) |
| Calories (kcal) | 199.00 | Carbohydrates (grams) | 1.40 |
| Fat (grams) | 15.00 | Protein (grams) | 13.50 |
| Cellulose (grams) | 一 | Vitamin A (micrograms) | 一 |
| Vitamin C (mg) | 一 | Vitamin E (mg) | 一 |
| Carotene (microgram) | 一 | Thiamine (mg) | 一 |
| Riboflavin (mg) | 一 | Niacin (mg) | 一 |
| Cholesterol (mg) | 一 | Magnesium (mg) | 一 |
| Calcium (mg) | 一 | Iron (mg) | 一 |
| Zinc (mg) | 一 | Copper (mg) | 一 |
| Manganese (mg) | 一 | Potassium (mg) | 一 |
| Phosphorus (mg) | 一 | Sodium (mg) | 一 |
| Selenium (micrograms) | 一 |