Nutrition Facts Egg
A whole Grade A egg provides complete protein and fat together with choline, vitamin B12, selenium, lutein, and other micronutrients. Protein supports tissue maintenance, while choline contributes to cell membranes and normal nervous-system function; the egg should not be marketed as a testosterone booster. Buy refrigerated eggs with clean, uncracked shells and store them in their original carton on an interior refrigerator shelf, not in the warmer door.
Nutrition for 100 g
| Calories | 148 kcal |
|---|---|
| Protein | 12.4 g |
| Total Fat | 9.96 g |
| Carbohydrates | 0.96 g |
| Fiber | 0 g |
| Total Sugars | 0.2 g |
| Sodium | 129 mg |
Nutrients
Full nutrient profile
Proximates
Carbohydrates
Lipids
Amino acids
Minerals
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More about allergens
This food contains egg protein, one of the nine major food allergens recognized in the United States. Heating does not make egg safe for every person with egg allergy. For packaged or prepared versions, verify the current ingredient and allergen label.
This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.
Interesting fact
Cooking greatly improves egg-protein digestibility
In a small human tracer study, true ileal digestibility was about 90.9% for cooked egg protein and 51.3% for raw egg protein—not 97%. Cooking also reduces food-safety risk; dishes served raw or undercooked should use pasteurized eggs.
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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.