Dairy & Eggs · Nutrition facts

6 Frische Bio-eier

154 kcal per 100 g, with 7.7 g protein, 0.3 g carbs and 6.3 g fat. Full micronutrients and serving info below.

Serving: 62 g
Low carb
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6 Frische Bio-eierNutri-Score BCompare
Amount

Showing values for 100 g

154 kcal
Calories
8% of a 2000 kcal day
7.7 g
Protein
35% of calories
0.3 g
Carbs
1% of calories
6.3 g
Fat
64% of calories
Macro split
Protein 35%Carbs 1%Fat 64%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.1g
Saturated fat2.6g13% DV
Cholesterol398mg133% DV
Sodium120mg5% DV
Potassium134mg3% DV
Calcium76.8mg6% DV
Iron1.9mg11% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 20835668 · Data last verified:

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Common questions

How many calories are in 6 Frische Bio-eier?

6 Frische Bio-eier by Naturgut, Penny has 154 kcal per 100 g. One serving (62 g) is about 95 kcal.

How much protein is in 6 Frische Bio-eier?

6 Frische Bio-eier contains 7.7 g of protein per 100 g — about 4.8 g per 62 g serving.

Is 6 Frische Bio-eier keto-friendly?

With 0.3 g total carbs (about 0.3 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is 6 Frische Bio-eier low in sodium?

Yes — just 120 mg per 100 g (5% of the daily value), which qualifies as low sodium.

Why does 6 Frische Bio-eier have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium). Overall that places it in band B.

How much 6 Frische Bio-eier is 100 calories?

About 65 g of 6 Frische Bio-eier equals 100 kcal.

Is 6 Frische Bio-eier a good source of iron?

It is a moderate source: 1.9 mg per 100 g, about 11% of the daily value. A 200 g portion covers roughly 22%.

Is 6 Frische Bio-eier high in cholesterol?

It contains 398 mg of cholesterol per 100 g — 133% of the daily value, which is on the high side.

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