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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, eggs are highly nutritious, providing high-quality complete protein and essential vitamins like Vitamin D and B12. They contain choline for brain health and antioxidants like lutein for eye health. While they contain cholesterol, most research shows they can be part of a healthy diet for most people when consumed in moderation.
A single large egg typically contains about 6 to 7 grams of protein. Per 100g, eggs provide approximately 13.28g of protein, containing all nine essential amino acids necessary for muscle repair and growth.
Yes, eggs are excellent for weight management because they are high in protein and very satiating. Eating eggs can help you feel full longer, which may reduce overall calorie intake throughout the day. They are also relatively low in calories, with about 70-80 calories per large egg.
Absolutely. Eggs are a staple of the ketogenic diet because they contain zero carbohydrates and a healthy balance of fats and protein. They help maintain ketosis while providing essential micronutrients like Vitamin D and choline.
No, eggs are not vegan because they are an animal byproduct. However, they are considered vegetarian—specifically ovo-vegetarian—as they do not involve the consumption of animal flesh.
Consuming raw eggs carries a risk of Salmonella, a type of food poisoning. It is generally recommended to cook eggs until the yolks are firm or use pasteurized eggs for recipes requiring raw ingredients. Additionally, cooking eggs increases the bioavailability of the protein and the B-vitamin biotin.
Eggs should be stored in their original carton in the main body of the refrigerator, where the temperature is most consistent. They typically stay fresh for 3 to 5 weeks. Avoid washing eggs before storing them, as this can remove the natural protective coating that prevents bacteria from entering the shell.
raw whole poultry egg is a versatile ingredient found in cuisines around the world. With 134.8 calories per 100g and 13.28 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →You can use the 'float test' by placing the egg in a bowl of water. Fresh eggs sink and lay flat on the bottom, while older eggs stand upright or float because the internal air cell expands over time. If an egg floats to the surface, it is likely spoiled and should be discarded.
Yes, eggs are dairy-free. Although they are often sold in the dairy aisle and are animal products, they do not contain lactose or milk proteins. They are perfectly safe for individuals with lactose intolerance or milk allergies.
The yolk contains almost all of the egg's fat-soluble vitamins (A, D, E, and K), as well as choline for brain function and lutein/zeaxanthin for eye health. While the white contains more protein, the yolk is where the majority of the essential micronutrients are concentrated.