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Nutrition

4/1/18: Eggscellent Eggs

4/1/18: Eggscellent Eggs

Although National Egg Month isn’t until May this year, it seems like some information about eggs might be timely, with Easter being in April. Eggs are an extremely low-cost, nutritious food. All eggs contain the nutrients protein and fat. Egg protein is of such high quality that it is often used as the standard by which other protein foods are measured. Egg protein contains all the essential amino acids (building blocks of protein which the body needs but cannot make) in a pattern that matches very closely the pattern the human body needs. This is why eggs are classified with meat in the Protein Food Group and why egg protein is called complete protein. With the exception of vitamin C, an egg contains varying amounts of all the essential vitamins plus many minerals. An egg yolk is one of the few foods which naturally contain vitamin D, the sunshine vitamin. Altogether, according to USDA, a single large egg (50 grams) supplies 72 calories and contains the following nutrients: 6.3 grams of protein, 0.4 grams of carbohydrates, 4.8 grams of total fat. As is true for most foods, cooking causes some minor nutrient losses in the egg which you can help preserve by proper cooking. This information is in the Eggcyclopedia—5th edition—of the website https://www.incredibleegg.org. This website also has some helpful information about cooking eggs, including hard cooking them, and some interesting recipes such as the Dude's Baked Avocado Eggs (pictured here) and the Easter Bunny's Eggs Basket.