Egg
Written by Med-Scope
Egg
Description
Eggs, most commonly the ova of hens. They are an excellent source of complete protein, pantothenic acid, and biotin; they are also a moderate to very good source of vitamin A, vitamin D, vitamin E, vitamin K, and riboflavin.
Whole eggs are also a highly concentrated source of saturated fatty acids and cholesterol. For this reason, it is considered healthful for most persons to limit their consumption of eggs to three per week.
It should also be noted eggs generally should not be eaten raw. Raw egg white contains a protein known as avidin, which combines with biotin and prevents it from being absorbed.Caloric Content
1 2 3 Calories: 79 83 79 Protein: 6.07 5.37 6.07 gm Carbohydrates: .6 .53 .60 gm Fiber: 0 0 0 gm Total fats: 5.58 6.41 5.58 gm Saturated fats: 1.67 2.41 1.67 gm Unsaturated fats: 2.95 3.10 2.95 gm Cholesterol: 274 246 274 mg
1. Raw - 1 large, 50 grams
2. Fried - 1 egg, 46 grams
3. Hard-Boiled - 1 egg, 50 grams
4 5 Calories: 79 95 Protein: 6.04 5.96 gm Carbohydrates: .60 1.37 gm Fiber: 0 0 gm Total fats: 5.55 7.08 gm Saturated fats: 1.67 2.82 gm Unsaturated fats: 2.94 3.31 gm Cholesterol: 273 248 mg
4. Poached - 1 egg, 50 grams
5. Scrambled - 1 egg, 64 gramsVitamin Content
1 2 3 Vitamin A: 260 286 260 Thiamine: .044 .033 .037 Vitamin B-2: .15 .126 .143 Vitamin B-6: .06 .050 .057 Vitamin B-12: .773 .581 .657 Biotin: 11 - - Niacin: .031 .026 .030 Pantothenic Acid: .864 .763 .864 Folic acid: 32 22 24 Vitamin C: 0 0 0 Vitamin E: .57 - -
1. Raw - 1 large, 50 grams
2. Fried - 1 egg, 46 grams
3. Hard-Boiled - 1 egg, 50 grams
4 5 USRDA
Vitamin A: 259 311 5000 IU
Thiamine: .035 .039 1.7 mg
Vitamin B-2: .127 .156 1.7 mg
Vitamin B-6: .051 .058 2.0 mg
Vitamin B-12: .616 .638 6 mcg
Biotin: - - 300 mcg
Niacin: .026 .042 20 mg
Pantothenic Acid: .860 .819 10 mg
Folic acid: 24 22 400 mcg
Vitamin C: 0 .13 60 mg
Vitamin E: - - 30 IU
4. Poached - 1 egg, 50 grams
5. Scrambled - 1 egg, 64 gramsMineral Content
1 2 3 Calcium: 28 26 28 Copper: .1 - - Iron: 1.04 .92 1.04 Magnesium: 6 5 6 Manganese: .029 - - Phosphorus: 90 80 90 Potassium: 65 58 65 Selenium: 3.2 - - Sodium: 69 144 69 Zinc: .72 .64 .72
1. Raw - 1 large, 50 grams
2. Fried - 1 egg, 46 grams
3. Hard-Boiled - 1 egg, 50 grams
4 5 USRDA Calcium: 28 47 1000 mg Copper: - - 2 mg Iron: 1.04 .93 18 mg Magnesium: 6 8 400 mg Manganese: - - n/a mg Phosphorus: 90 97 1000 mg Potassium: 65 85 n/a mg Selenium: - - n/a mcg Sodium: 146 155 n/a mg Zinc: .72 .70 15 mg
4. Poached - 1 egg, 50 grams
5. Scrambled - 1 egg, 64 gramsAmino Acid Content
1 2 3 Tryptophan: .097 .086 .097 gm Threonine: .298 .264 .298 gm Isoleucine: .380 .336 .380 gm Leucine: .533 .472 .533 gm Lysine: .41 .363 .410 gm Methionine: .196 .174 .196 gm Cysteine: .145 .128 .145 gm Phenylalanine: .343 .303 .343 gm Tyrosine: .253 .224 .253 gm Valine: .437 .387 .437 gm Arginine: .388 .344 .388 gm Histidine: .147 .130 .147 gm Alanine: .354 .314 .354 gm Aspartic acid: .602 .533 .602 gm Glutamic acid: .773 .684 .773 gm Glycine: .202 .179 .202 gm Proline: .241 .213 .241 gm Serine: .461 .408 .461 gm
1. Raw - 1 large, 50 grams
2. Fried - 1 egg, 46 grams
3. Hard-Boiled - 1 egg, 50 grams
4 5 Tryptophan: .097 .094 gm Threonine: .297 .290 gm Isoleucine: .378 .372 gm Leucine: .531 .565 gm Lysine: .408 .410 gm Methionine: .195 .188 gm Cysteine: .144 .133 gm Phenylalanine: .341 .332 gm Tyrosine: .251 .252 gm
4. Poached - 1 egg, 50 grams
5. Scrambled - 1 egg, 64 grams
4 5 Valine: .435 .426 gm Arginine: .387 .364 gm Histidine: .146 .146 gm Alanine: .353 .334 gm Aspartic acid: .600 .577 gm Glutamic acid: .770 .810 gm Glycine: .201 .191 gm Proline: .240 .271 gm Serine: .459 .440 gm
4. Poached - 1 egg, 50 grams
5. Scrambled - 1 egg, 64 gramsReferences
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.
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