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  • Nutrition Profile

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    An egg contains 70 calories and provides 6 grams of high quality protein. It is also a good source of various vitamins and minerals, including selenium (17% RDA), vitamins B12 (8% RDA) and K (31% RDA), riboflavin (15% RDA), and phosphorus (8% RDA). The egg white contains the protein and fewer calories than the yolk, which contains fat, cholesterol and vitamins.

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    Nutrition of Egg

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    An egg contains 70 calories and provides 6 grams of high quality protein. It is also a good source of various vitamins and minerals, including selenium (17% RDA), vitamins B12 (8% RDA) and K (31% RDA), riboflavin (15% RDA), and phosphorus (8% RDA). The egg white contains the protein and fewer calories than the yolk, which contains fat, cholesterol and vitamins.

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    Nutrition Profile

    Transféré par

    bedaray7399
    An egg contains 70 calories and provides 6 grams of high quality protein. It is also a good source of various vitamins and minerals, including selenium (17% RDA), vitamins B12 (8% RDA) and K (31% RDA), riboflavin (15% RDA), and phosphorus (8% RDA). The egg white contains the protein and fewer calories than the yolk, which contains fat, cholesterol and vitamins.

    Droits d'auteur :

    Attribution Non-Commercial (BY-NC)
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    THE EGG: A NUTRITION PROFILE

    One Large Egg Contains the Following:


    Calories.......................................70

    Choline...215mg

    Total fat......................................4.5 g

    Sodium.............. .........................65 mg

    Saturated fat...............................1.5 g

    Potassium...................................60 mg

    Polyunsaturated fat....................0.5 g

    Carbohydrate..............................1.0 g

    Monounsaturated fat..................2.0 g

    Protein.........................................6.0 g

    Cholesterol...............................215 mg
    Percentage of Recommended Dietary Allowances:
    Protein..................... ...................10%
    Vitamin A...................................6%

    Riboflavin...................................15%
    Vitamin B -6.................................4%

    Vitamin C...................................0

    Folate...........................................6%

    Calcium.......................................2%

    Vitamin B -12...............................8%

    Iron.............................................4%

    Phosphorus..................................8%

    Vitamin D..................................6%

    Zinc.............................................4%

    Vitamin E..................................2%

    Iodine............. ............................15%

    Vitamin K.................................31%

    Biotin...........................................3%

    Thiamin.....................................2%

    Pantothenic acid...................... ....6%

    Selenium..................................17%

    Copper.........................................2%

    Magnesium...............................1%
    Source: 1989 Supplement-Agriculture Handbook No. 8, Human Nutrition Information Service, USDA

    Contact: Barbara King or Rachel Begun, M.S., R.D., Aronow & Pollock Communications, Inc., 212-941-1414

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