An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile.
A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be grounded and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged.
The egg white is a high-protein, low-fat food with virtually no cholesterol. Its only important vitamin is riboflavin (vitamin B2), a visible vitamin that gives egg white a slightly greenish cast. Raw egg whites contain avidin, an antinutrient that binds biotin a B complex vitamin formerly known as vitamin H, into an insoluble compound. Cooking the egg inactivates avidin.
An egg yolk is a high-fat, high-cholesterol, high-protein food, a good source of vitamin A derived from carotenes eaten by the laying hen, plus vitamin D, B vitamins, and heme iron, the form of iron most easily absorbed by your body.
One large egg has 5 g Eat (1.5 g saturated fat), 212 mg cholesterol, 6 g protein, 950 IU vitamin A (19 percent of the RDA for a man, 23.7 percent of the RDA for a woman), and 0.72 mg iron (4.8 percent of the RDA for a woman of childbearing age).
One large egg white has 4 g protein, but no Eat or cholesterol. One large egg yolk has 6 g fat (1.7 g saturated fat), 272 mg cholesterol, 3 g protein, and 970 IU vitamin A (19.4 percent of the RDA for a man, 24 percent of the RDA for a woman).
The most nutritious way to server egg is with extra whites and fewer yolks to lower the fat and cholesterol per serving.
Protein
3.6 g
2.7g
57%
43%
Fat
0.05g
4.5g
1%
99%
Calcium
2.3 mg
21.9 mg
9.5%
90.5%
Magnesium
3.6 mg
0.85 mg
80.8%
19.2%
Iron
0.03 mg
0.4 mg
6.2%
93.8%
Phosphorus
5 mg
66.3 mg
7%
93%
Potassium
53.8 mg
18.5 mg
74.4%
25.6%
Sodium
54.8 mg
8.2 mg
87%
13%
Zinc
0.01 mg
0.4 mg
0.2%
99.8%
Copper
0.008 mg
0.013 mg
38%
62%
Manganese
0.004 mg
0.009 mg
30.8%
69.2%
Selenium
6.6 mcg
9.5 mcg
41%
59%
Thiamin
0.01 mg
0.03 mg
3.2%
96.8%
Riboflavin
0.145 mg
0.09 mg
61.7%
48.3%
Niacin
0.035 mg
0.004 mg
89.7%
9.3%
Pantothenicacid.
0.63 mg
0.51 mg
11%
89%
B6
0.002 mg
0.059 mg
3.3%
96.7%
Folate
1.3 mcg
24.8 mcg
5%
95%
B12
0.03 mcg
0.331 mcg
8.3%
91.7%
Vitamin A
0 IU
245 IU
0%
100%
Vitamin E
0 mg
0.684 mg
0%
100%
Vitamin D
0 IU
18.3 IU
0%
100%
Vitamin K
0 IU
0.119 IU
0%
100%
DHA and AA
0
94 mg
0%
100%
Carotenoids
0 mcg
21 mcg
0%
100%
Protein
protein. :)
what is the nutrients of egg?
Protein in the white, fat in the yolk.
it gets it nutrients from the yolk of the egg it gets it nutrients from the yolk of the egg
Egg white and yolk.
an egg 1 cell.... did you know that?!?!
It is the yolk that provides the nutrients for an unhatched chick.
The yolk is to feed the still developing animal inside, nutrients it needs before hatching
All nutrients for the 21 day growth of the embryo are available in the yolk of the egg.
Yolk is the nutrients that nourish the chick as it develops.
Yolk is the nutrients that nourish the chick as it develops.
A bird's egg is a self-contained unit. Everything the fetus needs to grow to birth weight is contained in the egg. The yolk provides the nutrients to bring that single-cell egg to birth stage. In humans, the nutrients are provided from the mother to the fetus by the umbilical cord.
The main nutrients that a chick needs to hatch, is the yolk. They do need some air, and some moisture. These things can pass through the egg shell. Egg shells have many small holes that things like this can pass through. If the eggs are kepet at the right temperature, they will hatch.
the chick develops on the edge of the egg yolk (the yellow part) as it grows, the chick absorbs the nutrients from the yolk into it's body as food.
The purpose of the yolk in a chicken egg is to feed the chick. It is a store house of nutrients and is rich in protein and fat.That is why the yolk is said to be the unhealthy part of the egg in terms of high cholesterol content for calorie and fat conscious people.