Egg Nutrition Data

The egg is a staple in the kitchen. Some rely on it for breakfast, while others rely on it for cooking and baking. No matter the use, there are nutritional facts about the egg that should be considered before using it in your diet.

Serving
There are multiple sizes of eggs, and multiple cooking methods for eggs. For consistency, this guide focuses on one raw "large" whole egg. In this instance, a large egg refers to an egg that is 50g in weight.

Calories
One egg has 71 calories. Of these calories, 45 come from fat. The rest comes from the protein in the egg.

Fat
Eggs, in moderation, are fine for those who are worried about the amount of fat that they eat. One egg has 5g of fat. Of this fat, 2g are saturated fat.

Cholesterol
Those who have high cholesterol should stay away from eggs. One egg has 211mg of cholesterol. This is 70 percent of your daily value of cholesterol.

Protein
Eggs are a good source of protein. One egg has 6g of protein. This is considered 13 percent of your daily recommended amount of protein.

Source: http://www.ehow.com/facts_5210449_egg-nutrition-data.html

Introduction to Egg Nutrition

Eggs are a highly nutritious food produced by hens around the world. Eggs come in a variety of sizes and there is no nutritional difference between brown and white eggs.

Serving Size
Eggs come in a variety of sizes including small, medium, large, extra large and jumbo. One large egg is approximately 50 grams and contains about 70 calories.

Macronutrients
Eggs are high in protein, with approximately 6 grams in a single large egg. They do not contain any carbohydrates.

Fat and Cholesterol
Eggs are considered moderately high in fat and extremely high in cholesterol. Much of the fat and cholesterol is found in the yolk, so you can choose to eat only the egg whites to eliminate the fat and cholesterol from your diet. Also, most of the fat is monounsaturated fat and the cholesterol in eggs does not appear to increase bodily cholesterol.

Micronutrients
Eggs contain many important micronutrients, including riboflavin, choline, phosphorus, selenium, folate, iron, zinc, lutein and vitamin B12.

Enrichment
Some farmers involved in egg production add specific things to the hens' diet to increase the content of beneficial ingredients in their eggs. Some common enrichment methods produce eggs high in lutein, conjugated linoleic acid (CLA) and omega-3 fatty acids.

Source: http://www.ehow.com/facts_6371230_introduction-egg-nutrition.html