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Eggs are an excellent food eaten in moderation.
Eggs are an excellent source of Vitamin B12, D, and E, Thiamine, riboflavin, folic acids, pantothenic acid and phosphorous. Egg whites are a great source of protein.
If possible choose organic, free range eggs.
Egg Calories and Macronutrients
|Egg||1 large egg (1.76oz)||78 (324 kj)||0.6||6.3||5.3|
|Hard Boiled Egg||1 large egg (1.76oz)||78 (324 kj)||0.6||6.3||5.3|
|Chopped Egg||1 cup of chopped egg (4.8oz)||211 (881 kj)||1.5||17.0||14.4|
|Egg White||1 cup (8.5oz)||122 (508 kj)||2.4||25.5||0.0|
|Scrambled Eggs||2 large eggs, 1 tbsp milk, no added fat||180 (752 kj)||2.0||19.0||11.0|
|EggBeaters (substitute)||Egg Whites, 3tbsp (1.6oz)||19 (79 kj)||0.0||3.8||0.0|
Carbohydrates, proteins, and fats are rounded up to the nearest tenth of a gram.
Keep Eating Eggs!
Despite contrary nutritional advice over the last 50 years, the consensus is that eggs are good for you. They offer a wealth of micronutrients, make you feel satisfied (you are not hungry 10 minutes later).
There is nothing wrong with eating an egg a day. You can rest assured that regular egg consumption does not increase the risk of stroke and cardiovascular diseases.
See more kinds of eggs.
- Herron, K. L., Fernandez, M. L. (2004). Are the current dietary guidelines regarding egg consumption appropriate?. The Journal of nutrition, 134(1), 187-190. Link
- Qureshi, A. I., Suri, M. F. K., Ahmed, S., Nasar, A., Divani, A. A., Kirmani, J. (2006). Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Medical Science Monitor Basic Research, 13(1), CR1-CR8. Link
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