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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
| Serving | Calories | Carbs (g) | Protein (g) | Fat (g) | |
|---|---|---|---|---|---|
| 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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