Nutritional Value of the Egg

Eggs are among the most complete and versatile foods available. Approximately 10% is shell, 58% is egg white, and 32% is yolk. Neither the shell color nor the yolk color affects the nutritional value of the egg. On average, one egg provides about 313 kilojoules of energy, and 80% of this energy comes from the yolk. The nutritional content of a medium-sized egg (a table egg weighing 50 g) is as follows: 6.3 g protein 0.6 g carbohydrate 5.0 g fat (containing 0.21 g cholesterol) Egg protein is of high quality and easily digestible. Nearly all of the fat is found in the yolk, and it is also easily digested. Vitamins Eggs contain all vitamins except vitamin C. They are particularly rich in vitamins A, D, and B12, and also provide vitamin B1 and riboflavin. If laying hens are fed according to the concept of optimum vitamin nutrition (“see section: Optimum Vitamin Nutrition in Laying Hens”), eggs serve as an important source of essential vitamins for human populations. Minerals Eggs are a good source of iron and phosphorus, and they also supply calcium, copper, iodine, magnesium, manganese, potassium, sodium, zinc, chloride, and sulfur. All these minerals are found in the edible portion of the egg in the form of organic chelates, which have high bioavailability.