Egg, chicken, whole, poached

Edible portion, including yolk and white (albumen), of the egg of chickens, simmered in acidified water for 3-5 minutes and drained.

The majority of nutrients were derived from a composite sample of 3 purchases of 2 brands of eggs purchased in Adelaide in 1988. Fatty acids, carotenes and cholesterol were imputed from either individual or composite analyses of 10 purchases of 10 brands of chicken eggs sampled nationally across the summer and winter months of 2008, purchased raw and boiled in the laboratory (Key Foods Program, 2008). B vitamins, Cl and F were derived from a composite sample of 6 brands of eggs purchased in Melbourne in 2000. As, Cd, Cr, Cu, Hg, Mo, Ni, Pb, Sb, Se, Sn and Zn were derived from up to 9 samples of whole eggs purchased nationally in 1998, 2000 and 2003 and hard boiled (19th, 20th and 22nd ATDS). Iodine is averaged from Key Foods 2008 and 22nd ATDS samples. Vitamin C and carbohydrate values were are imputed from raw eggs.