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Grade a extra large
Grade a extra large provides 100 kcal per 100 g, with 0 g of sugars and 12.5 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Eggs category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 100 kcal | 138 −28% |
| Total fat | 8.9 g | 9 |
| Saturated fat | 3.6 g | 2.9 +24% |
| Carbohydrates | 0 g | 1.8 −100% |
| Total sugars | 0 g | 0.8 −100% |
| Dietary fiber | 0 g | 0.3 −100% |
| Protein | 12.5 g | 12.3 |
| Salt | 0.4 g | 0.6 −40% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1955 Eggs products on Foodmetria.
Nutrition claims check
Claims its numbers support
- High protein
- 50% of calories from protein (EU: at least 20% of calories from protein)
- Sugar-free
- 0 g sugars per 100 g (EU: no more than 0.5 g per 100 g)
Checked against the per-100 g thresholds of EU Regulation 1924/2006, using the nutrition data above. US labels follow FDA rules, which are mostly based on serving size and can give a different result; FDA has no defined “low sugar” claim.
Compared with other eggs
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Sold in
- United States
- Barcode
- 0039222000024
Prices reported by shoppers
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Frequently asked questions
How many calories are in Grade a extra large?
Grade a extra large contains 100 kcal per 100 g.
How much sugar is in Grade a extra large?
Grade a extra large has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Grade a extra large 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 May 28, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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