Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Good source of protein per egg. See nutrition information for cholesterol content.
Certifications
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
United Egg Producers
GMO Disclosures
;
Health & Safety
Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Some food products may contain bacteria that could cause illness if the product has been cross-contaminated, mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep eggs refrigerated after purchase. Discard broken or cracked eggs. Use or cook eggs immediately after cracking. Wash working surfaces, utensils and hands before and after handling eggs. Do not touch yolks or whites with your hands. Cook thoroughly until whites are firmly set and yolks thicken. Avoid eating raw eggs and foods containing raw eggs. Keep hot foods hot (above 140 degrees F) and cold foods cold (below 40 degrees F).
Storage Instructions
Keep refrigerated at or below 45 degrees F.
General Information
Product Allergens
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
Eggs
Contains
Eggs
Sustainability
60
Calories
1.5
Sat Fat (g)
60
Sodium (mg)
0
Total Sugars (g)
Nutrition Facts
12 serving(s) per container
Serving Size
1 egg (44g)
Amount Per Serving
Calories
60
% Daily Value
Total Fat 4g
5%
Saturated Fat 1.5g
3%
Trans Fat 0g
Cholesterol 165mg
56%
Sodium 60mg
3%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Includes 0g Added Sugars
0%
Protein 8g
12%
Vitamin D 0.9mcg
4%
Calcium 30mg
2%
Iron 0.8mg
4%
Potassium 60mg
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 Calories a day is used for general nutrition advice.
White Eggs
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.
Polystyrene