Nutritional Values of the Egg

Eggs are an important source of protein, essential vitamins and minerals and can make a significant contribution to a healthy diet. To illustrate the contribution that eggs make to the diet and nutritional requirements, please refer to the table below. The data on the nutritional content of a single egg is based on a medium egg and all percentage composition figures relate to the contents, excluding the shell.

Source: Royal Society of Chemistry/ MAFF 1991 The Composition of Foods (5th edition)

Nutritional analysis of egg without its shell For a medium egg (Av 58g)
Constituent of Egg Amount per egg

Weight*

 

51.6

Water

g

38.8

Energy

kj/ kcals

316/76

Protein

g

6.5

Carbohydrate

g

trace

Fat

g

5.6

Inc saturated f.a.

g

1.6

Monounsaturated f.a

g

2.4

Polyunsaturated f.a.

g

0.6

Dietary fibre

g

none

MINERALS AND TRACE ELEMENTS

Sodium

mg

72

Potassium

mg

67

Calcium

mg

29

Phosphorus

mg

103

Magnesium

mg

6.2

Iron

mg

1.0

Zinc

mg

0.7

Copper

mg

0.04

Iodine

mg

27

Chlorine

mg

83

Sulphur

mg

93

Selenium

mg

6

VITAMINS

Vitamin A mg

98

Vitamin D

mg

0.9

Vitamin E

mg

0.57

Vitamin C

mg

none

Thiamin (B1)

mg

0.05

Riboflavin (B2)

mg

0.24

Niacin

mg

1.94

Vitamin B6

mg

0.06

Folate mg

26

Vitamin B12

mg

1.3

Biotin mg

10

Pantothenic acid

mg

0.91

* Assumes edible portion = 89%

Energy value of eggs
A medium egg has an energy value of 76 kilocalories (318 kilojoules) and the consumption of one egg daily would contribute only around 3% of the average energy requirement of an adult man; 4% for an adult woman.
With their significant protein, vitamin and mineral content and relatively low saturated fat content, eggs are a valuable component in a healthy diet.

Protein
Eggs are an excellent source of protein. Egg protein is of high biological value as it contains all the essential amino acids needed by the human body. Eggs therefore complement other food proteins of lower biological value by providing the amino acids that are in short supply in those foods. 12.5% of the weight of the egg is protein and it is found in both the yolk and the albumen. Although protein is more concentrated around the yolk, there is in fact more protein in the albumen.
On the evaluation scale most commonly used for assessing protein, egg is at the highest point, 100, and is used as the reference standard against which all other foods are assessed.

Vitamins
Eggs contain most of the recognised vitamins with the exception of vitamin C. The egg is a good source of all the B vitamins, plus the fat-soluble vitamin A. It also provides useful amounts of vitamin D, as well as some vitamin E.

Minerals
Eggs contain most of the minerals that the human body requires for health. In particular eggs are an excellent source of iodine, required to make the thyroid hormone, and phosphorus, required for bone health. The egg provides significant amounts of zinc, important for wound healing, growth and fighting infection; selenium, an important antioxidant; and calcium, needed for bone and growth structure and nervous function. Eggs also contain significant amounts of iron, the vital ingredient of red blood cells, but the availability of this iron to the body is uncertain.

Carbohydrate and dietary fibre
Eggs contain only traces of carbohydrate and no dietary fibre.

Fat
10.8% of the egg content is fat. The fat of an egg is found almost entirely in the yolk; there is less than 0.05% in the albumen.
Approximately 11% of an egg’s fatty acids are polyunsaturated, 44% monounsaturated and only 29% saturated.

Cholesterol
Cholesterol and Lecithin are fat-like substances and are essential to the structure and function of all cells in the body. Cholesterol helps to maintain the flexibility and permeability of cell membranes and is also a raw material for the fatty lubricants that help to keep the skin supple. Cholesterol is essential for the production of sex hormones, cortisol, vitamin D and bile salts.
Lecithin is involved in general lipid transportation in the blood and in the metabolism of cholesterol.

 

 

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