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exactly the same as would be in normally fried eggs, except with more carbon.

makeup of an egg:

1.12 g10.6 g12.6 g- Tryptophan0.153 g- Threonine0.604 g- Isoleucine0.686 g- Leucine1.075 g- Lysine0.904 g- Methionine0.392 g- Cystine0.292 g- Phenylalanine0.668 g- Tyrosine0.513 g- Valine0.767 g- Arginine0.755 g- Histidine0.298 g- Alanine0.700 g- Aspartic acid1.264 g- Glutamic acid1.644 g- Glycine0.423 g- Proline0.501 g- Serine0.936 gWater75 gVitamin Aequiv. 140 μg 16%Thiamine (Vit. B1)0.066 mg 5%Riboflavin (Vit. B2)0.5 mg 33%Pantothenic acid(B5) 1.4 mg 28%Folate(Vit. B9) 44 μg 11%Calcium50 mg5%Iron1.2 mg10%Magnesium10 mg3% Phosphorus172 mg25%Potassium126 mg 3%Zinc1.0 mg10%225 mg424 mg

add to that whatever it was fried in, that's it. CarbohydratesFatProteinCholineCholesterol

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13y ago

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