Calories in egg fu yung: 229 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water, which is why the calories stay low. What is left is mostly fat.

57.9 gFat

30.6 gProtein

7.5 gCarbohydrate

3.6 gFibre

191 gWater

9.9 gMinerals and the rest

57.9 gFat
30.6 gProtein
7.5 gCarbohydrate
3.6 gFibre
191 gWater
9.9 gMinerals and the rest

Above average for dishes

Egg fu yung is 229 kcal per 100 g. The 603 dishes in this database average 180.

Egg fu yung229

Dishes average180

High in fat

19.3 g of fat per 100 g, which is red on a UK traffic-light label (the line is 17.5 g). 2.5 g of it is saturated.

Fat, per serving57.9 g

Saturates, per serving7.4 g

Vitamins and minerals in egg fu yung

Four of the 21 reach the “high in” level, led by vitamin B12.

192 %

Vitamin B12

0.0048 mg in a 300 g serving

38th of 490 dishes

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Chloride1077 mg135 %

Vitamin E14.9 mg124 %

Vitamin D0.0054 mg108 %

Selenium0.045 mg82 %

Phosphorus537 mg77 %

A source of

Show all 21 with amounts

Vitamin B120.0048 mg, 192 %

Chloride1077 mg, 135 %

Vitamin E14.9 mg, 124 %

Vitamin D0.0054 mg, 108 %

Selenium0.045 mg, 82 %

Phosphorus537 mg, 77 %

Riboflavin (vitamin B2)1 mg, 73 %

Niacin (vitamin B3)9.9 mg, 62 %

Pantothenic acid (vitamin B5)3.4 mg, 57 %

Copper0.51 mg, 51 %

Folate0.099 mg, 50 %

Iron5.6 mg, 40 %

Manganese0.78 mg, 39 %

Potassium711 mg, 36 %

Zinc3.3 mg, 33 %

Magnesium120 mg, 32 %

Vitamin A0.243 mg, 30 %

Vitamin B60.39 mg, 28 %

Thiamin (vitamin B1)0.3 mg, 27 %

Calcium174 mg, 22 %

Vitamin C6 mg, 7.5 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What egg fu yung doesn’t give you. And where to find it.

Only 2.5 % of the vitamin C reference intake, 9.1 % of the thiamin reference intake and 9.3 % of the vitamin B6 reference intake per 100 g.

Vitamin C

2.5%in egg fu yung, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Thiamin (vitamin B1)

9.1%in egg fu yung, per 100 g

Find it inWheatgerm164 % per 100 g

Vitamin B6

9.3%in egg fu yung, per 100 g

Find it inWheatgerm184 % per 100 g

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0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Egg fu yung against other dishes

Egg fu yung comes second for vitamin B12 here, just behind salmon (farmed, steamed).

0.0021mg

0.0016mg

0.0011mg

0.0008mg

0.0007mg

0.0006mg

Salmon, farmed, steamed+0.0005 mg

Egg fu yungthis page

Fishcakes, salmon−0.0005 mg

Beef, mince, stewed, with onions and stock−0.0008 mg

Sandwich, white bread, cheddar cheese and pickle−0.0009 mg

Pudding, sponge−0.001 mg

All values per 100 g, from the same dataset. Differences are against egg fu yung.

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Questions about egg fu yung

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of egg fu yung?

A typical portion (300 g, one serving) gives 687 kcal. Per 100 g the figure is 229 kcal.

Is egg fu yung high in vitamin B12?

Yes. Egg fu yung has 0.0016 mg vitamin B12 per 100 g, 64 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for egg fu yung?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does egg fu yung have most of?

By share of the daily reference intake: vitamin B12 (0.0016 mg, 64 %), chloride (359 mg, 45 %) and vitamin E (5 mg, 41 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 12-950, Egg fu yung, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Egg). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.