Whole eggs are a good source of several minerals that can be hard to get in other foods, such as iodine and selenium. Eggs are also one of the few foods that are naturally a good source of vitamin D, which helps build strong bones with the help of calcium. But, eating only egg whites doesn’t give you all the good stuff. Nutrients found exclusively in the yolk include choline, vitamin B12, vitamin D and iron among others. Many nutritionists believe that, for healthy people, eggs’ excellent nutrition profile mitigates its cholesterol content.
For as many nutrients as they have, eggs are a relatively low-calorie food. There are just 71 calories in a large egg. There are no carbohydrates or sugars, and only 5 grams of fat (7 percent of your daily recommended intake).
Chicken egg Nutrition Facts: Calories, Carbs, and Health Benefits
Chicken egg is 76.15% water, contains 0.72% carbohydrates, 9.51% fat, and 12.56% protein. One medium chicken egg will give you 5.526 grams of protein. It is equal to 12.01 percent of the 46 grams of protein women should include in their daily diet and 9.87 percent of the 56 grams men need on a daily basis. That same in an amount measuring 100 grams (3.5 Oz), chicken egg provides 599 kilojoules (143 kilocalories) of energy and contains several nutrients in rich amounts (20% or more of the DV), including Vitamin B4 (choline), Vitamin B2 (riboflavin), and Vitamin B12 (cobalamin). This means that if you add chicken eggs in your diet it will help your body to synthesize and breakdown of phospholipids, maintain activity and save energy during physocal exersises, form DNA and cell structures and will be effective against liver disease (hepatitis and cirrhosis)mental disorders like depression and schizophreniaasthma. Besides it it contains an appreciable amount of Selenium and Phosphorus attaining 55.82% and 28.29% of the Daily Value in a 100 g (3.5 Oz), respectively.
Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cooking.
Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination and allergy to egg proteins.
Due to their similar protein composition, blood can be used as an egg substitute in baking and making ice cream.
Fake chicken eggs are becoming a problem in China. They are made to look like the real thing from a mixture of resin, coagulant and starch complete with pigment for color as well as a counterfeit shell. One person can make about 1,500 of them per day.
Brown eggs are more expensive than white eggs, but it’s not because they’re healthier. Brown eggs cost more because the hens that lay them are physically bigger breeds than the white egg laying chickens.
All eggs are hormone free because the FDA banned the use of hormones in all poultry production in the 1950s.
According to a PLoS ONE study, over 500 years ago, a virus infected a species of native South American chickens. This infestation resulted in a genetic mutation that triggered an accumulation of a pigment known as biliverdin, which ultimately caused the chickens to produce blue and green eggs.
The thickness of an egg solely depends on the age of the chicken: while young chickens lay eggs with harder shells, old chickens lay eggs with thinner shells.
Blue, green, and brown eggs all look more unique and interesting than white eggs, but just because white eggs are lacking in color doesn’t mean they’re lacking in nutrition. The differences in egg shell color is solely due to genetics.
Egg yolks will range in color, from pale yellow to deep orange to even a bright red, based on a hen’s diet. Because free-range hens often eat more pigmented, nutritious foods that range from insects to grasses, eggs from these chickens often have richer colored yolks that are much better for you.
Chicken earlobes can predict what color egg they will lay.
Despite color differences at maturity, all eggs start out white in their development.
You can test an egg’s freshness by placing it in a cup of water. If the egg floats, it indicates that the egg is old and has a large air pocket, in which case you should pass on eating it.
Only 1 of every 20,000 eggs might contain salmonella. At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.
A hen turns her egg nearly 50 times each day to keep the yolk from sticking to the side.
The Araucanian Chicken is also called the Easter Egg Chicken because it lays natural blue, green, pink and brown eggs.
