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The nutritional value of the egg


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The egg is a staple in the diet. It has a high content of nutrients such as protein, vitamins, minerals and essential amino acids, which are those that our body does not produce by itself and therefore must be supplied in the diet.

Two medium eggs (about 100 grams of edible portion) is considered a serving. They provide the 7% necessary daily calories and protein of high biological value, namely, necessary and easily assimilated by the body.

The egg contains no carbohydrate, the energy that comes from the lipids provides, primarily monounsaturated and polyunsaturated fatty acids (what is beneficial for cardiovascular health). Also contains antioxidants egg (Selenium, Vitamins E, carotenoids) folic acid and choline, necessary _DSC0110for the proper functioning of the body.

Fresh egg, whole, crude

Nutritional value per 100 g
Energy 150 kcal 650 kJ
Carbohydrates 0.0 g
Fats 10.6 g
Proteins 12.6 g
Water 75 g
Vitamina A 140 μg (16%)
Thiamine (Lives. B1) 0.66 mg (51%)
Riboflavin (Lives. B2) 0.5 mg (33%)
Pantothenic acid (B5) 1.4 mg (28%)
Folic acid (Lives. B9) 44 μg (11%)
Football 50 mg (5%)
Iron 1.2 mg (10%)
Magnesium 10 mg (3%)
Phosphorus 172 mg (25%)
Potassium 126 mg (3%)
Zinc 1.0 mg (10%)
Hill 225 mg
Cholesterol 424 mg
% CDR daily for adults.

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