 |
SELECT A LETTER |
 |
|
|
|
|
|
SELECT A WORD |
|
|
|
|
|
|
NUTRITION EDUCATION AND LABELING ACT The 1990 Nutrition Education and Labeling Act requires most foods, including eggs, to carry a nutrition label. Current labels express nutrients as a percentage of Daily Values (DVs) for a 2,000-calorie diet, rather than a percentage of the U.S. Recommended Daily Allowances (U.S. RDAs).
Eggs are produced by nature, not processed according to a formula, and may differ somewhat in nutrient content based on the individual hen and her diet, even within the same size. Based on assay figures and labeling rounding rules for nutrients, a label on a typical one-dozen carton of Large eggs might read as follows:
|
| |
Nutrition Facts Serving Size: 1 egg (50g), Servings: 12, Amount Per Serving: Calories 70, Fat Cal. 40, Total Fat 4.5g (7% DV), Sat. Fat 1.5g (8% DV). Trans Fat 0g. Cholest, 215mg (71% DV), Sodium 65mg (3% DV), Total Carb, 1g (0% DV) Protein 6g (10% DV), Vitamin A (6% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (4% DV), Not a significant source of Dietary Fiber or Sugars. Percent Daily Values (DV) are based on a 2,000 calorie diet. |
|
|
|
|
– See Daily Reference Values (DRVs), Daily Values (DVs), U.S. Recommended Daily Allowance |
| |
| |
|
|
