What is the Caloric Impact of Scrambled Eggs? Source of Phosphorus and Calcium
Oliwia Kaczmarek
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Diets Premium Expert • 18.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Oliwia Kaczmarek | min read 3 min | Scientifically reviewed by a clinical dietitian 18.03.2026 |
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Key Takeaways
Scrambled eggs are one of the most popular breakfast dishes, served both in home kitchens and in restaurants. They are usually prepared on butter with onions, tomatoes, spinach or meat and served with bread. What is the nutritional value of these eggs?
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Nutritional value of scrambled eggs on butter
The nutritional value in 100 g of scrambled eggs on butter is as follows: Caloricity: 234 calories, Protein: 7,6 g, Fat: 20,8 g, Carbohydrate: 0,6 g, Fiber: 0 g. Macro- and micronutrients: Sodium: 124 mg, Potassium: 119 mg, Calcium: 43 mg, Phosphorus: 179 mg, Magnesium: 11 mg, Iron: 1,9 mg, Zinc: 1,54 mg, Copper: 0,05 mg, Manganese: 0,03 mg. Vitamins: Vitamin A: 359 µg, Vitamin D: 1,59 µg, Vitamin E: 1,01 µg, Thiamin: 0,054 µg, Riboflavin: 0,453 µg, Niacin: 0,06 µg, Vitamin B6: 0,08 µg, Folate: 39,9 µg, Vitamin B12: 1,32 µg.
Caution on the saturated fats in butter-cooked eggs!
Butter-cooked eggs are a substantial source of saturated fats, which contribute to an increase in LDL cholesterol levels in the blood. This condition is known to increase the risk of heart attack or stroke, so efforts should be made to reduce it. Many studies have confirmed that replacing saturated fats with polyunsaturated and monounsaturated fractions has a positive impact on the lipid profile and reduces the risk of heart and circulatory diseases.
Source of nutrients
In addition to a substantial quantity of fats, the ovaries also possess vitamins. The majority is comprised of vitamin A, which has a beneficial effect on vision, skin, and skin shedding processes. Together with vitamin D, it contributes to the normal development of the fetus in future mothers and can act preventively against premature births. Furthermore, these vitamins may decrease the likelihood of certain cancers. Vitamin E, present in the ovaries, has antioxidant properties that can protect against neurodegenerative diseases. Vitamins from the B group have a beneficial effect on the nervous system and memory processes, as well as on hormone synthesis and calcium level regulation.
A source of phosphorus and calcium
Calcium and phosphorus, present in the ovaries, are involved in the mineralization processes of teeth and bones, as well as in the formation of soft tissues. Phosphorus plays a crucial role in the transmission of nerve impulses and is a component of nucleic acids. Calcium contributes to the proper functioning of the heart and circulatory system and can also help lower blood pressure.
A certain amount of practice
A traditional egg consists only of eggs and fat for frying, but can also be served with various additives. Among the most popular vegetable ingredients are tomatoes, spinach, parsley or mushrooms. However, if you wish to enrich a meat dish, you can choose bacon, sausage or ham. The egg is usually served with baking, so it is advisable to ensure that the bread or rolls are made from wholemeal flour. Both the vegetables and the dark baking provide valuable dietary fiber, making the dish more nutritious. Increasingly, one can come across lighter versions of scrambled eggs, e.g. poached instead of fried in butter. Thanks to this, people with cardiovascular diseases or significant overweight do not have to give up the morning egg. 1 serving of scrambled eggs (100 g) = 234 kcal.
Oliwia Kaczmarek
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