EGG NUTRITION

The egg is one of the most complete and versatile foods available. It consists of approximately 10% shell, 60% white and 30% yolk. Neither the colour of the shell nor that of the yolk affects the egg’s nutritive value. The egg provides approximately 310 kilojoules of energy, of which 85% comes from the yolk.

The nutritive content of an average large egg (containing 50 g of edible egg) includes:

Nutrition Facts of Egg
Protein 6.2 g Carbohydrates 0.6 g Total Fat (including Saturated fat, Polyunsaturated fat, Monounsaturated fat) 5.0 gm Other Vitamin A, Calcium, Vitamin B-6 and magnesium

Eggs are good source of iron, phosphorus and calcium. Egg protein is of high quality protein and it is digest easily. Almost all of the fat in the egg is found in the yolk and is digested easily.