The yolk of one large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 0.61 g carbohydrates, and 4.51 g total fat. It also contains about 60 calories and 210 mg cholesterol.
The egg white of one large egg (33 g) contains: 3.6 g of protein, 0.24 g of carbohydrate and 55 milligrams of sodium. It also contains about 17 calories and no cholesterol.
(USDA National Nutrient Database)
Egg Yolk
All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
The yellow color is due to lutein and zeaxanthin, which are yellow or orange carotenoids known as xanthophylls. Lutein was found to be concentrated in the macula, a small area of the retina responsible for central vision. The hypothesis for the natural concentration is that lutein helps keep the eyes safe from oxidative stress and the high-energy photons of blue light.
The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:
Unsaturated: Oleic acid (47%), Linoleic acid (16%), Palmitoleic acid (5%), Linolenic acid (2%)
Saturated: Palmitic acid (23%), Stearic acid (4%), Myristic acid (1%)
Choline (grouped within the B-complex vitamins) must be consumed through the diet in order for the body to remain healthy. It is used in the synthesis of the constructional components in the body's cell membranes. Dietary recommendations have discouraged people from eating certain high choline foods, such as egg and fatty meats.
Egg White
The egg white is about two-thirds of the total egg's weight out of its shell, with nearly 92% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose.
It contains approximately 40 different proteins: 54% Ovalbumin (nourishment; blocks digestive enzymes), 12% Ovotransferrin (binds iron), 11% Ovomucoid (blocks digestive enzymes), 4% Ovoglobulin G2, 4% Ovoglobulin G3, ...
Egg white is a fining agent that can be used in the clarification and stabilization of wine.
The physical stress of beating egg white can create a foam. There are two types of physical stress caused by beating them with a whisk (denaturation):
1. Whisk drags the liquid through itself, creating a force that unfolds the protein molecules.
2. Mixing of air into the whites causes the proteins to come out of their natural state.
These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins, and thus become a foam, holding the incorporated air in place. This process is called coagulation (proteins consist of amino acids; some are hydrophilic (attracted to water) and some are hydrophobic (repelled by water)).
Egg vs Peanut (per 100 g)
The egg white of one large egg (33 g) contains: 3.6 g of protein, 0.24 g of carbohydrate and 55 milligrams of sodium. It also contains about 17 calories and no cholesterol.
(USDA National Nutrient Database)
Egg Yolk
All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
The yellow color is due to lutein and zeaxanthin, which are yellow or orange carotenoids known as xanthophylls. Lutein was found to be concentrated in the macula, a small area of the retina responsible for central vision. The hypothesis for the natural concentration is that lutein helps keep the eyes safe from oxidative stress and the high-energy photons of blue light.
The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:
Unsaturated: Oleic acid (47%), Linoleic acid (16%), Palmitoleic acid (5%), Linolenic acid (2%)
Saturated: Palmitic acid (23%), Stearic acid (4%), Myristic acid (1%)
Choline (grouped within the B-complex vitamins) must be consumed through the diet in order for the body to remain healthy. It is used in the synthesis of the constructional components in the body's cell membranes. Dietary recommendations have discouraged people from eating certain high choline foods, such as egg and fatty meats.
Egg White
The egg white is about two-thirds of the total egg's weight out of its shell, with nearly 92% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose.
It contains approximately 40 different proteins: 54% Ovalbumin (nourishment; blocks digestive enzymes), 12% Ovotransferrin (binds iron), 11% Ovomucoid (blocks digestive enzymes), 4% Ovoglobulin G2, 4% Ovoglobulin G3, ...
Egg white is a fining agent that can be used in the clarification and stabilization of wine.
The physical stress of beating egg white can create a foam. There are two types of physical stress caused by beating them with a whisk (denaturation):
1. Whisk drags the liquid through itself, creating a force that unfolds the protein molecules.
2. Mixing of air into the whites causes the proteins to come out of their natural state.
These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins, and thus become a foam, holding the incorporated air in place. This process is called coagulation (proteins consist of amino acids; some are hydrophilic (attracted to water) and some are hydrophobic (repelled by water)).
Egg vs Peanut (per 100 g)
| Egg, hard-boiled | Peanut | |
| Vitamin A equiv. | 140 μg (18%) | |
| Thiamine (vit. B1) | 0.066 mg (6%) | 0.6 mg (52%) |
| Niacin (vit. B3) | 12.9 mg (86%) | |
| Riboflavin (vit. B2) | 0.5 mg (42%) | |
| Pantothenic acid (B5) | 1.4 mg (28%) | 1.8 mg (36%) |
| Vitamin B6 | 0.3 mg (23%) | |
| Folate (vit. B9) | 44 μg (11%) | 246 μg (62%) |
| Vitamin B12 | 1.11 μg (46%) | |
| Choline (B-complex) | 225 mg (46%) | |
| Vitamin D | 87 IU (15%) | |
| Vitamin E | 1.03 mg (7%) | |
| Calcium | 50 mg (5%) | 62 mg (6%) |
| Iron | 1.2 mg (9%) | 2 mg (15%) |
| Magnesium | 10 mg (3%) | 184 mg (52%) |
| Phosphorus | 172 mg (25%) | 336 mg (48%) |
| Potassium | 126 mg (3%) | 332 mg (7%) |
| Zinc | 1.0 mg (11%) | 3.3 mg (35%) |
| Cholesterol | 424 mg | |
| Cholesterol (raw yolk) | 1240 mg |
| Protein | Egg, hard-boiled | Peanut |
| Alanine | 0.7 | 0.997 |
| Arginine | 0.755 | 3.001 |
| Aspartic acid | 1.264 | 3.06 |
| Cystine | 0.292 | 0.322 |
| Glutamic acid | 1.644 | 5.243 |
| Glycine | 0.423 | 1.512 |
| Histidine | 0.298 | 0.634 |
| Isoleucine | 0.686 | 0.882 |
| Leucine | 1.075 | 1.627 |
| Lysine | 0.904 | 0.901 |
| Methionine | 0.392 | 0.308 |
| Phenylalanine | 0.668 | 1.3 |
| Proline | 0.501 | 1.107 |
| Serine | 0.936 | 1.236 |
| Threonine | 0.604 | 0.859 |
| Tryptophan | 0.153 | 0.2445 |
| Tyrosine | 0.513 | 1.02 |
| Valine | 0.767 | 1.052 |
| 12.575 | 25.3055 |
