Egg yolks and whole eggs store large amounts of protein and choline, and are widely used in cooking. Because of their protein content, there are some potential health problems arising from the quality of eggs, storage and allergies. Individual chickens and other creatures that lay eggs are widespread worldwide and mass production Chicken Eggs is a global industry.
Nutritional value per 100 g (3.5 oz) |
|
Energy |
647 kJ (155 kcal) |
Carbohydrates |
1.12 g |
Fat |
10.6 g |
Protein |
12.6 g |
Vitamins |
|
Vitamin A equiv. |
(19%) 149 μg |
Vitamin B12 |
(46%) 1.11 μg |
(60%) 294 mg |
|
Vitamin D |
(15%) 87 IU |
Vitamin E |
(7%) 1.03 mg |
Trace metals |
|
Calcium |
(5%) 50 mg |
Iron |
(9%) 1.2 mg |
Magnesium |
(3%) 10 mg |
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