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Frequently Asked Questions

What is the nutritional value of eggs?

The nutritional value of eggs lies chiefly in their providing proteins of good biological value; an average-sized egg (60 g) provides approximately 7 g of proteins, these proteins are rich in essential amino acids, with a very good balance between those amino acids, so that egg protein can be regarded as a reference protein. To exemplify, 2 eggs provide as much protein as 100 g of meat or 100 g of fish.

The energy value for an average egg (60 g) is approximately 376 kJ (90 kcal). The lipid content is 7 g, most of those lipids being contained in the yolk. 2/3 of the fatty acids are unsaturated. An egg also contains 180 mg of cholesterol. An egg is rich in vitamins (A, D, E) and trace elements (iron and zinc).

Source: IFN


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The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 30/07/2014
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