Egg Nutrition Facts

Here are some key egg nutrition found in eggs:

• Protein: One large egg contains about 6 grams of protein, which is important for building and repairing tissues in the body.
• Fat: One large egg contains about 5 grams of fat, which can provide energy and help to absorb certain fat-soluble vitamins such as vitamins A, D, E, and K.
• Cholesterol: Egg yolks contain cholesterol, with one large egg containing about 186 milligrams of cholesterol. The effect of eggs on cholesterol levels is complex and may depend on an individual’s diet and lifestyle.
• Vitamins: Eggs are a good source of a range of vitamins, including vitamin A, vitamin D, vitamin E, vitamin B12, and folate.
• Minerals: Eggs are a good source of minerals such as iron, zinc, and selenium.
• Other nutrients: Eggs also contain other nutrients such as choline, which is important for brain function, and lutein and zeaxanthin, which are antioxidants that may help to protect against age-related eye diseases.
• Egg Yolk: The yolk is a rich source of vitamins A, D, E, and K, as well as choline, folate, and iron. It also contains all of the egg’s healthy fats, such as monounsaturated and polyunsaturated fats.
• Egg White: The egg white is a good source of protein and contains vitamins B2 (riboflavin) and B3 (niacin), but lacks many of the nutrients found in the yolk.
• Raw Egg: Raw eggs contain all the nutrients of the whole egg, but consuming raw eggs can carry a risk of foodborne illness, particularly if they are not thoroughly cooked.
• Boiled Egg: Boiled eggs are a convenient and healthy food option, retaining many of the nutrients from the whole egg. They are a good source of protein, vitamins, and minerals, including vitamins A, D, E, B2 (riboflavin), and B12, as well as iron, phosphorus, and selenium.
• Dark orange egg yolks: They are often considered to be healthier than lighter-coloured yolks. This is because the color of an egg yolk is related to the diet of the chicken that laid it. Chickens that eat a diet rich in pigmented foods, such as yellow and orange pigments, produce yolks with a deeper orange color. In terms of nutritional value, the darker orange yolks are similar to lighter-coloured yolks. They are a good source of vitamins A, D, E, and K, as well as choline, folate, and iron. The yolk is also where the majority of an egg’s healthy fats are found, such as monounsaturated and polyunsaturated fats.

Eggs are an important food to consider in terms of nutrition and health for several reasons. Eggs are a good source of high-quality protein, which is important for building and repairing tissues in the body. Eggs are also a good source of a range of vitamins and minerals, including vitamins A, D, and B12, as well as iron, zinc, and selenium. In addition, eggs contain antioxidants that may help to protect against oxidative stress and chronic diseases such as cancer and heart disease.