Eggs Benedict with Hollandaise Sauce
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 54.38 g | 20% |
| Net Carbohydrates | 48.97 g | 20% |
| Sugars | 3.21 g | 9% |
| Added Sugars | 1.03 g | 2% |
| Dietary Fiber | 5.41 g | 19% |
| Protein | 34.94 g | 70% |
| Total Fat | 114.01 g | 146% |
| Saturated Fat | 67.03 g | 335% |
| Monounsaturated Fat | 33.92 g | - |
| Polyunsaturated Fat | 6.58 g | - |
| Trans Fat | 0.02 g | 100% |
| Cholesterol | 653.86 mg | 218% |
| Vitamins | ||
| Vitamin A | 1000.9 mcg | 111% |
| Vitamin C | 6.25 mg | 7% |
| Vitamin D | 1.95 mcg | 10% |
| Minerals | ||
| Sodium | 2198.27 mg | 96% |
| Potassium | 898.05 mg | 19% |
| Calcium | 286.55 mg | 22% |
| Magnesium | 67.49 mg | 16% |
| Iron | 4.9 mg | 27% |
| Zinc | 3.27 mg | 30% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
111%
Vitamin C
7%
Vitamin D
10%
Vitamin E
31%
Vitamin K
9%
Vitamin B1
77%
Vitamin B2
60%
Vitamin B3
59%
Vitamin B5
45%
Vitamin B6
24%
Vitamin B7
58%
Vitamin B9
37%
Vitamin B12
49%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
22%
Iron
27%
Magnesium
16%
Phosphorus
38%
Potassium
19%
Sodium
96%
Zinc
30%
Copper
30%
Manganese
52%
Selenium
155%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
94%
Isoleucine
122%
Valine
109%
Lysine
89%
Tryptophan
123%
Threonine
99%
Phenylalanine
136%
Methionine
127%
Histidine
110%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 1356 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
3 h 19 min
Jogging
2 h 52 min
Cycling
2 h 56 min
Walking
5 h 19 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Eggs Benedict contains eggs, which are a nutrient-dense source of protein and essential vitamins, and may contribute to eye health. While moderate egg consumption is generally not associated with increased cardiovascular disease risk for most individuals, according to Harvard Health and the American Heart Association, the overall health impact of Eggs Benedict is significantly influenced by its other components, such as refined carbohydrates and high-fat sauces.
1. Are Eggs Risky for Heart Health? - Harvard Health
Source: Harvard Health, 2017
Summary: Eggs Benedict, via its egg component, aligns with research indicating that for most individuals, consuming eggs daily does not increase the risk of heart attack, stroke, or other cardiovascular diseases, as most body cholesterol is liver-made rather than solely dietary — a finding specific to the egg component, not the assembled dish as a whole.
Read More: https://www.health.harvard.edu/heart-health/are-eggs-risky-for-heart-health
2. The Effect of Diet on Cardiovascular Disease and Lipid and Lipoprotein Levels - Endotext - Ncbi Bookshelf
Source: NCBI
Summary: Eggs Benedict, via its egg yolk component, contributes dietary cholesterol which, while modestly increasing LDL-C in some individuals, is not consistently associated with an increased risk of cardiovascular disease in most studies when adjusted for saturated fatty acids — a finding specific to the egg yolk component, not the assembled dish as a whole.
3. Are Eggs Good for You or Not?
Source: American Heart Association
Summary: Eggs Benedict, via its egg component, aligns with current health perspectives that consider eggs a nutrient-dense food, with recent studies suggesting that moderate consumption does not increase cardiovascular risk for most individuals — a finding specific to the egg component, not the assembled dish as a whole.
Read More: https://www.heart.org/en/news/2018/08/15/are-eggs-good-for-you-or-not
4. Associations of Egg Consumption With Incident Cardiovascular Disease and All-Cause Mortality
Source: SpringerLink, 2020
Summary: Eggs Benedict, via its egg component, is relevant to research indicating that both very low and high egg consumption are associated with increased risks of incident cardiovascular disease and all-cause mortality, suggesting moderate egg intake for cardiovascular prevention — a finding specific to egg consumption, not the assembled dish as a whole.
Read More: https://link.springer.com/article/10.1007/s11427-020-1656-8
