Allergens
Eggs
Eggs

We refer to hens’ eggs.

There are three parts to an egg: the shell, the egg white and the yolk. The shell can be white or brown.

Eggs play an important role in diets. They are a basic cooking ingredient, highly nutritious, tasty, versatile, easy to cook and with a great value for its price. Eggs have the highest nutrient density among the foods we usually consume. These nutrients, are all useful for our organism.

Around 30% of the egg weight corresponds to the yolk, a 60% to the egg white and a 10% to the shell. Two medium-sized eggs are considered as the average portion, with a total weight of 100 edible grams, without the shell. The nutritional components are distributed   heterogeneously, with huge differences between the egg white and the yolk. Fat, cholesterol and some micronutrients are present in the yolk, while the egg white is made of water (88%) and proteins (11%), being the ovalbumin the most important one. The content of some minerals and water soluble vitamins is also higher in the yolk.

Nutritional information (1.0 ud)
Fiber 0.0 g
Saturates 2.11 g
Monounsaturated fatty acids 2.7 g
Polyunsaturated fatty acids 1.18 g
Cholesterol 261.0 mg
Calcium 38.76 mg
Iron 1.29 mg
Zinc 0.88 mg
Vitamin A 129.2 ug
Vitamin C 0.0 g
Folic acid 34.0 ug
Salt (Sodium) 100.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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