egg
Century Egg
Century Egg is a egg. It is of egg origin, which is what the computed diet labels on any recipe using it are derived from.
Also known asPidan · ChinaPreserved egg · China
Preserved, whole · per 100 g
The alkaline cure raises sodium well above a fresh egg's, and USDA's fresh-egg record does not capture that. Treat the sodium figure on any dish using century egg as an underestimate.
| Nutrient | Per 100 g |
|---|---|
| Energy | 143 kcal |
| Protein | 12.6 g |
| Carbohydrate | 0.7 g |
| of which sugars | 0.4 g |
| Fibre | 0 g |
| Fat | 9.5 g |
| of which saturates | 3.1 g |
| Monounsaturated fat | 3.7 g |
| Polyunsaturated fat | 1.9 g |
| Cholesterol | 372 mg |
| Sodium | 142 mg |
| Potassium | 138 mg |
| Calcium | 56 mg |
| Iron | 1.8 mg |
| Magnesium | 12 mg |
| Phosphorus | 198 mg |
| Zinc | 1.3 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 30.7 µg |
| Vitamin A | 160 µg |
| Vitamin C | 0 mg |
| Vitamin D | 2 µg |
| Vitamin E | 1.1 mg |
| Vitamin K | 0.3 µg |
| Thiamin | 0 mg |
| Riboflavin | 0.5 mg |
| Niacin | 0.1 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 47 µg |
| Vitamin B12 | 0.9 µg |
USDA FDC SR Legacy record 171287. USDA carries no record for century egg, a duck or hen egg cured for weeks in an alkaline clay-and-ash paste. This is its record for raw whole hen egg, the closest whole-egg profile it publishes; the curing process changes texture and flavour rather than the underlying protein and fat content.