Nutrition report ready

12 british free range eggs

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score A

View details

12 british free range eggs

in Free-range chicken eggs Barcode 25384895
Very good nutritional quality
Green-Score
b
Environmental impact estimate

12 british free range eggs provides 137 kcal per 100 g, with 0.5 g of sugars and 13 g of protein. That is 41% more sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Free-range chicken eggs category.

Nutrient levels per 100 g

Fat
9 g · Moderate
Saturated fat
2.5 g · Moderate
Sugars
0.5 g · Low
Salt
0.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 137 kcal 140
Total fat 9 g 9.8 −8%
Saturated fat 2.5 g 2.7 −7%
Carbohydrates 0.5 g 0.6 −21%
Total sugars 0.5 g 0.4 +41%
Protein 13 g 12.4 +5%
Salt 0.4 g 0.4 −6%

Category average across 775 Free-range chicken eggs products on Foodmetria.

Compared with other free-range chicken eggs

Calories lower 24%
Sugars higher 34%
Salt higher 23%
Saturated fat lower 9%
Protein top 30%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Labels & certifications
British Lion QualityRSPCA Assured
Sold in
United Kingdom
Barcode
25384895

Prices reported by shoppers

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Frequently asked questions

How many calories are in 12 british free range eggs?

12 british free range eggs contains 137 kcal per 100 g.

How much sugar is in 12 british free range eggs?

12 british free range eggs has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 12 british free range eggs healthy?

It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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