http://en.wikipedia.org/wiki/Egg_(food)
Nutritional value
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 647 kJ (155 kcal) |
1.12 g
| |
10.6 g
| |
12.6 g
| |
| Tryptophan | 0.153 g |
| Threonine | 0.604 g |
| Isoleucine | 0.686 g |
| Leucine | 1.075 g |
| Lysine | 0.904 g |
| Methionine | 0.392 g |
| Cystine | 0.292 g |
| Phenylalanine | 0.668 g |
| Tyrosine | 0.513 g |
| Valine | 0.767 g |
| Arginine | 0.755 g |
| Histidine | 0.298 g |
| Alanine | 0.700 g |
| Aspartic acid | 1.264 g |
| Glutamic acid | 1.644 g |
| Glycine | 0.423 g |
| Proline | 0.501 g |
| Serine | 0.936 g |
| Vitamins | |
| Vitamin A equiv. |
(19%)
149 μg |
| Thiamine (B1) |
(6%)
0.066 mg |
| Riboflavin (B2) |
(42%)
0.5 mg |
(28%)
1.4 mg | |
| Folate (B9) |
(11%)
44 μg |
| Vitamin B12 |
(46%)
1.11 μg |
| Choline |
(60%)
294 mg |
| Vitamin D |
(15%)
87 IU |
| Vitamin E |
(7%)
1.03 mg |
| Trace metals | |
| Calcium |
(5%)
50 mg |
| Iron |
(9%)
1.2 mg |
| Magnesium |
(3%)
10 mg |
| Phosphorus |
(25%)
172 mg |
| Potassium |
(3%)
126 mg |
| Zinc |
(11%)
1.0 mg |
| Other constituents | |
| Water | 75 g |
| Cholesterol | 424 mg |
For edible portion only.
Refuse: 12% (shell). One large egg is 50 grams. | |
| |
| Percentages are roughly approximated usingUS recommendations for adults. Source: USDA Nutrient Database | |
Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans (a source of 'complete protein'), and provide several vitamins and minerals, including retinol(vitamin A), riboflavin (vitamin B2),folic acid (vitamin B9), vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. Although not as abundant as red meats, eggs are a source of CoQ10 depending on how they are prepared.
All of the egg's vitamins A, D, and E are in the egg yolk. The egg is one of the few foods to naturally contain vitamin D. A large egg yolk contains approximately 60 calories (250 kilojoules); the egg white contains about 15 calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol(although one study indicates the human body may not absorb much cholesterol from eggs). The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein, and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.
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