Light, fluffy scrambled eggs are a breakfast classic. Most scrambled eggs, especially those ordered at restaurants, are cooked in oil, lard, margarine or butter. Before serving yourself scrambled eggs from the breakfast buffet or mixing up a batch at home, be aware of the nutrition implications.
Calories and Macronutrients
One cup of scrambled eggs -- which is about three whole eggs -- contains 367 calories. Of the 27g of fat, 8g are saturated. A cup of scrambled eggs provides 5g of carbohydrates and 24g of protein.
Additional Nutrition Information
One cup of scrambled eggs provides 19 percent for the recommended dietary allowance for vitamin D, 57 percent for riboflavin and 28 percent for vitamin B12. The eggs offer 23 percent of the RDA for vitamin A, 15 percent for iron and 16 percent for calcium. One cup of scrambled eggs is a particularly rich source of selenium, with 71 percent of the RDA.
Cholesterol Concerns
The American Heart Association says that the daily recommended limit for cholesterol is 300mg. This limit is even lower -- just 200mg per day -- for people on cholesterol-lowering medication or with high blood cholesterol. A cup of scrambled eggs contains 774mg of cholesterol, over two times the regular daily limit. Egg whites contain no cholesterol.
Choline Benefits
A 1-cup serving of scrambled eggs contains 417mcg of choline, an essential dietary nutrient. Choline helps with cellular activity and fat metabolism. The recommended dietary allowance for most adults is between 425 and 550mcg daily, according to the Linus Pauling Institute.
Considerations
Cooking scrambled eggs in heart-healthy olive or canola oil instead of butter or margarine reduces their saturated fat content slightly. Using just a quick spritz of cooking spray in a nonstick span will result in a 100-calorie reduction. Poached or hard-boiled eggs are alternative cooking methods that add no fat. Some scrambled egg recipes call for added milk, cream, oil or water, which may alter the nutritional information.
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