Calorie content Chicken egg white. Chemical composition and nutritional value. Structure and composition of a chicken egg Eggs chemical composition and nutritional value

The well-known chicken eggs are popular in modern dietetics. The norms of its consumption are quite high, and it is one of the most affordable food products, which is also very popular. In addition, the chemical composition, which will be discussed below, once again proves the presence of an objective need for it. In addition, we will learn the internal structure of this product.

The structure of a chicken egg

Let's look at what this food product consists of, and also find out what its average weight is. But first, let’s take a look at the structure diagram:

Shell or shell with outer shell membrane

The outer protective part of the dense consistency of the egg comes in different shades: white, pinkish-cream or even brown. In addition, there are breeds of chickens that lay eggs with greenish or bluish shells. Despite the density, the entire surface is permeated with tiny pores, thanks to which air exchange occurs inside the shell.

Located in the blunt part between the outer and inner shells of the shell. In a fresh egg, it occupies a minimal volume, but gradually during storage or exposure to high temperatures it begins to grow. During incubation, it is thanks to this part that the unhatched chick breathes.

Protein

A transparent liquid of heterogeneous structure occupies 2/3 of the total volume. A denser consistency is located near the yolk, a less thick consistency takes up the remaining volume.

Yolk with germinal disc

The yolk with the germ takes up the rest of the space, namely 1/3. In eggs that are hatched in poultry farms, the embryo is barely noticeable, but in village eggs it can reach 4 mm in diameter. The yolk can be colored in all shades of yellow and orange. This does not change the chemical composition.

Important! The yolk is of the greatest value, as it contains a supply of all the nutrients that are needed for the development of the embryo.

Cord

The funiculi or chalazae resemble an umbilical cord that goes to the base of the egg, where the air chamber is located. The chalazas help the yolk stay in the center.

Average weight

On average, the weight of 1 egg is 40–65 g. The mass of eggs is divided according to GOST, depending on the category it is:

3rd - 35–44.9 g;
2nd - 45–54.9 g;
1st - 55–64.9 g;
selected - 65–74.9 g;
highest – from 75

Chemical composition of a chicken egg

A healthy product obtained naturally, without the use of hormones and antibiotics, is approximately the same in composition. The calorie content of 100 g of the edible part is 157 kcal.
In addition, it contains the following beneficial substances:

Vitamins:

A - 0.25 mg;
B2 - 0.44 mg;
B4 - 251 mg;
B5 - 1.3 mg;
B6 - 0.14 mg;
E - 0.6 mg;
RR - 3.6 mg;
niacin - 0.19 mg.

Macronutrients:

K - 140 mg;
Ca - 55 mg;
Na - 134 mg;
S - 176 mg;
Ph - 192 mg;
Cl - 156 mg.

Microelements:

Fe - 2.5 mg;
Mn - 0.029 mg;
Zn - 1.11 mg.

Did you know? The largest egg was laid in Cuba, its weight was 148 g. The smallest was in Papua New Guinea, its weight was 9.74 g.

Amino acids:

arginine - 0.79 g;
valine - 0.77 g;
leucine - 1.08 g;
lysine - 0.9 g;
phenylalanine + tyrosine - 1.13 g;
aspartic acid - 1.23 g;
glutamic acid - 1.77 g;
serine - 0.93 g.

And many other elements, and the amino acid series, but not in such significant quantities.

Protein composition

In addition to moisture, protein contains a large amount of animal proteins:

54% of ovalbumin is a reserve for the formation of the embryo;
13% ovotransferrin - a substance with an antibacterial effect;
3.4% lysozyme - an enzyme to increase the properties of ovotransferrin;
3.5% highly viscous glycoproteins;
2% ovoglobulin.

The protein also contains ovomucoid, a substance that causes allergies, so the statement that it is safe to consume this product without the yolk is erroneous.

Did you know? There is a breed that lays eggs with three yolks, it is called the Yellow Orpington.

Almost a third of the yolk consists of fat; in addition, it contains 16% proteins and 50% water. Carbohydrates make up about 2%.

In addition, the yolk contains:

9 essential amino acids that the body needs;
B vitamins;
carotene;
vitamin E, F, K;
lipids;
lecithin;
micro- and macroelements.

Important! A chicken egg contains a large amount of cholesterol - up to 140 mg. The presence of such a substance still leads to disputes between doctors and nutritionists regarding the benefits of consuming such a product.

Chemical composition of the shell

The shell is 90% calcium carbonate, and it is completely absorbed, unlike chalk.

In addition, it contains other microelements:

copper;
fluorine;
manganese;
phosphorus;
silicon;
zinc.

Nutritional value of chicken eggs

The composition contains useful substances in the following quantities:

proteins - 12.7 g;
fats - 11.5 g;
carbohydrates - 0.7 g.

Characteristic deviations and defects of eggs

Sometimes there are some deviations in the structure of this product; let’s look at each in more detail.

Two yolks

This defect is the presence of two yolks in one egg, each of which is surrounded by a separate layer of dense protein. Such anomalies occur in young chickens whose egg-laying process is not yet stable.

Since in older adults, a new egg is born only at the moment of oviposition of the finished product. Such a defect leads to larger sizes, while they are distinguished by an elongated and slightly narrowed shape.

Blood in the egg

This type of deviation is the most common defect. A similar spot is usually located on the surface of the yolk, and there are also dark red spots in the white. However, their shape and quantity may be different.

Most often, such deviations occur during separation from the ovary, but there are cases when there are disturbances in the oviduct, which leads to the rupture of small capillaries and, as a result, the formation of blood clots.

In addition, the following situations may cause such problems:

frequent stress;
poor nutrition;
decreased immunity;
infections and bacteria;
age-related changes;
egg pecking;
breed qualities.

Despite the fact that such a defect does not in any way affect the taste, due to disgust, such products are withdrawn from sale.

After reading the information presented in our article, there should be no reason to refuse this product. Even despite the presence of controversial cholesterol, it is very healthy to eat.

Chicken eggs– an indispensable product in our diet. Not a single feast is complete without eggs; they are the main product in many dishes and baked goods, and are also used for cosmetic and medicinal purposes.

Composition of a chicken egg

A chicken egg weighs approximately 58 grams and consists of a shell, white and yolk.

The shell makes up about 10% of the egg, it can be white or brown, depending on the breed of chicken.
White makes up most of the egg, namely 60%. Protein mainly consists of water and protein compounds, such as ovalbumin, conalbumin, ovomucoid, globulin and others.
Yolk - the core of a chicken egg, containing all the vitamins and minerals, it occupies 30% of the egg. The yolk contains fat-soluble vitamins, including vitamin D, as well as cholesterol.

Chicken egg calorie content and nutritional value

The demand for eggs never falls, which provides stable profits for many poultry farms and private farms. It is no secret that eggs obtained at home are of great value, nutritional value and usefulness. On average, one person eats 290 eggs per year; people value eggs not only for their nutritional value, but also for their taste.

Nutritional value of 1 chicken egg:

proteins 12.5 grams
fat 11.5 grams
carbohydrates 0.8 grams
water 74 grams
fatty acids 2.5 grams
ash 1-1.5 grams
monosaccharides and disaccharides 0.6 grams.

The calorie content of the product is 158 kcal.

In addition to the above, a chicken egg contains many macro and microelements such as:

phosphorus 190 mg
potassium 140 mg
magnesium 11 mg
calcium 54 mg
sodium 135 mg
chlorine 155 mg
sulfur 177 mg
iron 2.6 mg
zinc 1 mg
iodine 21 mg
fluoride 54 mg
copper 83 mg

A chicken egg is rich in fat-soluble and water-soluble vitamins:

vitamin A 0.24 mg
vitamin E 2 mg
vitamin B2 0.43 mg
vitamin PP 0.20 mg
vitamin B12 0.53 mg
vitamin K 0.31 mg
vitamin B9 7 mg
vitamin D 2.3 mg

Beneficial biologically active and nutrients in a chicken egg play a huge role for humans, restore tissue and kill harmful pathogenic microorganisms.

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Useful properties of chicken eggs

As already mentioned, a chicken egg is very useful and even necessary for the human body; it has a number of useful properties, let’s consider them in more detail:

Strengthens the immune system, helps fight viruses, saturating the body with essential vitamins and minerals.
Reduce the risk of malignant compounds and oncological diseases.
Takes care of the cardiovascular system.
Strengthens vision and restores the optic nerves, prevents eye diseases.
Beneficial for bone and muscle tissue, promotes calcium absorption and proper bone growth.
Restores muscle tissue, thanks to protein – protein, increases endurance.
Increases brain performance, improves memory and develops intelligence.
Strengthens the nervous system, relieves tension, improves mood.
Recommended for pregnant women and nursing mothers, are quickly absorbed and promote lactation. Chicken eggs are also useful for women planning pregnancy, as they contain folic acid.
Promotes sperm activity and is useful for men in planning offspring.
Combats ulcerative manifestations and improves the functioning of the gastrointestinal tract.
Improves hair color and structure.
Promotes weight loss, are recommended for breakfast in boiled form.

The dangers of chicken eggs - truth or myth?

A chicken egg can indeed cause harm to the human body, but only due to non-compliance with sanitary standards, excessive consumption or individual health contraindications:

Cholesterol
Cholesterol is not always harmful to our body, but in the right proportions it is even beneficial. Egg yolks contain a lot of cholesterol and should not be eaten in large quantities. Cholesterol will not harm the body. If you eat no more than 2 yolks per day or limit yourself to eating only egg whites. To neutralize bad cholesterol, you can eat foods such as plums, raisins, cabbage, beans, oranges, and spinach along with eggs.
Salmonella virus
The risk of introducing salmonella into the human body is very high if you eat raw eggs and do not wash them before cooking. Salmonella does not harm the egg; it is found in the egg shell and white. Once a virus enters the human body, it can cause a number of serious diseases, such as blood infections, intestinal infections and typhus.
Diabetes
Chicken eggs are contraindicated for diabetics, and their consumption can lead to a heart attack or stroke.
Allergy
Allergy to chicken eggs is rare. But if you are individually intolerant to eggs, you can cause an acute reaction in the body.

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Egg category

Chicken eggs are classified according to weight into 5 main categories:

(SV) highest category. These are the largest eggs weighing from 75 grams.
(OV) selected egg. Quite large eggs from 65 to 74.9 grams
(C1) first category. A clean, smooth shell and a strong yolk, an egg weighing from 55 to 64.9 grams.
(C2) second category. The egg is small from a young chicken, weighing from 45 to 54.9 grams.
(C3) third category. The smallest chicken egg in size and weight is from 35 to 44.9 grams.

In addition to the standard classification, eggs can differ in additional types: have two yolks, be enriched with iodine or selenium, dietary eggs. Remember that an egg is considered dietary only up to 7 days of storage. After 7 days, this egg is considered a table egg.

How long to cook chicken eggs?

Boiling chicken eggs is simple: place the egg in cold salted water and put on fire. People boil eggs depending on the consistency they want, either hard-boiled or soft-boiled.

On average, boiling an egg takes from 3 to 10 minutes:

If you boil the egg for 3 minutes. After three minutes, the egg cannot be considered ready, but rather raw. The white of this egg is still soft, and the yolk is very runny.
If you boil the egg for 5 minutes. After five minutes, the egg is considered half-cooked. The white in the egg will be ready and hard, but the yolk will be runny. Such an egg is truly called soft-boiled.
If you boil the egg for 7 minutes. Seven minutes of cooking will make the egg cooked, but not yet hard-boiled. The egg will be soft, but easy to peel and will not fall apart when pressed.
If you boil the egg for 9 minutes. It is after 9 minutes of cooking that the egg can confidently be considered hard-boiled. Now it is important not to overcook the egg, otherwise the yolk will turn blue and taste like rubber.

Is it possible to lose weight by eating chicken eggs?

Eggs are very useful for dietary and proper nutrition, so you can lose weight with eggs if you follow certain rules:

Eggs should be eaten boiled without adding salt for breakfast. They are easily digestible and guarantee a long-lasting feeling of satiety.
Before breakfast, drink warm water, 1-2 glasses on an empty stomach.
Eat fruit along with eggs, citrus fruits and berries are especially effective for weight loss.
Do not mix eggs and potatoes, since starch is poorly digested with egg white. It is better to replace potatoes with some vegetable.
Try the egg diet for 3 days for quick weight loss. During the diet, you can only eat eggs and citrus fruits, drink water and green tea. You need to eat 2-3 eggs and 4 fruits per day. The result of the diet can be a weight loss of 2-3 kg.

Eggs are a biologically valuable product that can and should be eaten. They will help maintain strong bones, lose weight and restore youth. If you experience any painful symptoms after eating eggs, you should consult a doctor.

Now I don't worry about being overweight!

This effect can be achieved in just a few months, without diets or exhausting workouts, and most importantly, with the effect retained! It's time for you to change everything!!! The best weight loss complex of the year!

Egg white is a powerful immunostimulant that has pronounced bactericidal properties. It is a colorless, odorless, viscous liquid that has adhesive properties. When whipped, it acquires a dense foam-like consistency. It turns white during heat treatment. The product improves brain function, participates in hematopoietic processes, and prevents the formation of cataracts.

In terms of nutritional value, one egg replaces 50 g of meat and 200 ml. Protein has the highest degree of digestibility among animal products (98%).

Beneficial features

The main advantage of egg white is the absence of fat in its composition. This is an absolutely dietary product, approved for use during weight loss.

FAQ

What's the best way to cook egg whites? Cook. This method of heat treatment preserves its nutritional value and beneficial properties. Just 1-2 minutes of cooking is enough to destroy the dangerous salmonella bacillus. Frying protein is not recommended because it disrupts the structure of the product (the denaturation process starts), resulting in a decrease in the energy value of the product. In addition, this method of heat treatment leads to the entry of oil into the body, which carries carcinogens that are dangerous to the digestive system and liver.

Interestingly, egg white begins to “set” at a temperature of +60 degrees, and hardens at +65 degrees. At the same time, the yolk acquires a dense consistency at +65 degrees, and at +73 degrees it becomes completely hard.

What does egg white consist of? From fats (0.3%), carbohydrates (0.7%), proteins (13%), water (85%), vitamins, enzymes. It contains all the important amino acids for the construction of protein in the human body. In addition, it contains lysozyme, a compound that neutralizes harmful microorganisms, including putrefactive ones.

How long can a boiled egg be stored? No more than one week. However, to avoid loss of beneficial properties, the product is recommended to be consumed within 3 days after preparation. Raw eggs are stored in the refrigerator at +4 degrees for up to 5 weeks.

Conclusion

Egg white is a source of easily digestible protein, from which, according to Darwin's theory, the first cellular structures arose 3.8 billion years ago. Proteins play an important role in the human body. Thanks to them, metabolism, respiration and digestion processes are carried out. Protein consists of bones, nails, hair, muscles, tendons, cartilage, and skin. Protein deficiency in the body leads to weakening of the skeleton, thinning of the mucous membranes, deterioration of the protective barrier, susceptibility to various infections, and rapid aging. Egg white has bacterial activity, strengthens the cardiovascular system, and increases the level of “good” cholesterol. Used externally to treat skin problems, damaged joints, strengthen nails, hair, give firmness and elasticity to the dermis.

An egg is a single cell in a hard shell in which new life develops. For humans, a chicken egg is of particular value, as it contains a huge amount of useful substances.

Chemical composition

The composition of a chicken egg, the photo of which can be seen above, is unique. It contains the following elements:

A lot of vitamin A is contained in the yolk. Moreover, the more intense and saturated its color, the greater the amount of vitamin it will contain. This substance is responsible for the regeneration of the skin, promotes wound healing and prevents hair loss.
Vitamin E, which is also found in sufficient quantities, heals the human reproductive system and prolongs youth.
The yolk of an egg contains vitamin D. A lack of this element leads to the destruction of bone tissue. Therefore, it is extremely important to replenish your reserves of this vitamin throughout the year.
Of the microelements, the largest amount is potassium, which strengthens muscles. As well as iron, zinc, magnesium and phosphorus.
People with poor eyesight should consume chicken eggs as often as possible. The fact is that the yolk contains an element called lute, which helps restore visual acuity.
To prevent malignant breast tumors, women are recommended to eat one egg daily. This product contains a rather rare substance, choline, which can fight tumors.
Eggs are also recommended for people who want to conceive a child. A sufficiently large amount of folic acid and zinc restores reproductive functions and heals the genitourinary system.

In a word, the benefits of chicken eggs are enormous. They are recommended for use by children from a very early age. If a person is not allergic to eggs, then they can be eaten up to two pieces daily. Due to their rich composition and nutritional value, chicken eggs are included in all healthy diets.

Chicken egg size

As a rule, its parameters will depend on the breed of laying hen, its age, complementary feeding and housing conditions. For example, if a chicken constantly did not receive any nutrients, then this fact will certainly affect the quality of the egg. The bird will lay much worse. If laying hens are fed natural feed without the addition of antibiotics, then the eggs they lay will be classified as organic products and are valued much more highly.

Large eggs are laid by chickens over eight months old. Young birds produce small eggs. The quantity and size of this product also depends on the breed of laying hen. There are so-called egg chickens, among which the following breeds are distinguished: Leghorn, Hisek Brown, Loman Brown and High Line. Also, good large eggs are obtained from healthy birds that are kept in favorable conditions. If chickens are constantly cold or hungry, then all their energy will be spent searching for food or warmth. In this case, you should not expect a lot of eggs from her, but be content with a small amount of product and its small size. These eggs are worth much less.

Energy value

This product contains a sufficient amount of protein (12.7 g), a lot of fat (11.5 g) and a small amount of carbohydrates (less than 1 g). Eggs have a fairly high calorie content. So, per 100 g of product - 157 kilocalories. It has been noted that eggs are a valuable source of energy that perfectly satisfies hunger and gives energy. They are recommended to be consumed in the morning before the start of the working day. Vegetarians replace meat with this product if they feel a lack of certain elements. As already mentioned, the egg is one of the few products that is completely absorbed by the human body.

Benefit for health

The benefits of chicken eggs for the human body are as follows:

Due to the quinine content, this product is an excellent prevention of cancer.
Scientists have noticed that egg lovers are much less likely to suffer from osteoporosis than people who ignore this product.
Thanks to calcium and vitamin D, eggs significantly strengthen bone tissue. Doctors recommend that patients with limb fractures eat one to two eggs daily.
The potassium contained in this product strengthens the heart muscle and promotes the elasticity of blood vessels.
Thanks to zinc and folic acid, eggs contribute to the health of a woman’s reproductive system and help her bear a healthy child.

The product has a similar effect on men. Egg lovers are much less likely to suffer from prostatitis and have good potency.

Many people pay attention primarily to the size and condition of the shell. Experts advise evaluating the product according to the variety, storage conditions and GOST. It is believed that the healthiest eggs are those purchased on the market from small producers. There is an opinion that large poultry farms feed laying hens unhealthy food that contains antibiotics.

In order to protect yourself and your loved ones from such a purchase, it is best to find a trustworthy farmer and regularly purchase his own products. Very often, the breeder goes to meet regular customers halfway, shows clients his farmstead and talks in detail about the conditions of keeping the birds.

Storage and labeling

According to GOST, chicken eggs are marked as follows: the Latin letter D means that the shelf life of the product is only seven days. This egg will be considered dietary. The table product is marked with the letter C, and its shelf life is twenty-five days. The weight of an egg of the first category should be about sixty grams including the shell.

What is the yolk made of?

The chemical composition of a chicken egg yolk and white are somewhat different from each other. For example, it contains a huge amount of vitamin B12. The yolk has a rich color due to the presence of vitamin A in it. This important element is simply necessary for healing the skin, eliminating peeling and healing wounds. A lack of this vitamin leads to premature aging and the formation of wrinkles. In addition, thanks to vitamin PP, the walls of blood vessels are strengthened and their elasticity increases. The brighter the yolk, the more vitamin A it contains, which means its benefits are much higher.

As for other important elements, it boasts substances such as choline and melatonin. Moreover, the yolk of a raw egg will contain the largest amount of these substances.

Protein composition

This unique product has absolutely no fat, but is an important source of protein (protein). It contains a lot of microelements, including calcium, phosphorus and iron. The protein of a chicken egg contains amino acids that supply oxygen to brain cells. Unlike the yolk, the white is not advisable to eat raw. It contains an enzyme that destroys gastric juice. In addition, this product is a fairly powerful allergen, which also adversely affects human health. It contains only forty-eight kilocalories.

Eggs and cholesterol

Very often you can hear the opinion that eggs are a supplier of huge amounts of cholesterol, which is deposited on the walls of blood vessels. In fact, this product contains healthy cholesterol, which is a building material for the liver. However, the intake of cholesterol from foods is not at all necessary, since it is perfectly produced by the body itself. Therefore, a person will not be left without it.

Unfortunately, very often healthy products, along with vitamins and microelements, also contain harmful substances. For example, chicken yolk, which is known to be rich in essential elements, has quite a lot of cholesterol. People who monitor their health, as a rule, scrupulously calculate the amount of harmful and undesirable components. When it is not possible to completely give up eggs, you should reduce the consumption of other foods to a minimum. Thus, if a person eats two yolks during the day, then he should limit his consumption of milk or meat so as not to exceed the daily intake of cholesterol. After all, the body can easily cope with a small amount of it.

Unfortunately, many eggs in supermarkets contain antibiotics. They can be partially destroyed by heat treatment. In addition to antibiotics, these products also contain nitrates and other poisons. There is also a risk of salmonella infection. This is a rather unpleasant disease that sometimes ends in death. In addition, there is a category of people who are not recommended to eat eggs. These include primarily allergy sufferers and people with digestive tract problems. In psoriasis, eggs cause an exacerbation of the disease. Patients with cardiovascular diseases should be careful and consume this product as little as possible due to the presence of cholesterol in it.

Since ancient times, eggs have been a traditional Slavic food. They symbolize the rebirth of nature and spring, so every Easter people prepare krashenki and pysanky, and the celebration traditionally begins with a holy egg.

general information

Eggs are a protein product with very high nutritional and biological value. Eggs are not used in cooking because they can cause infectious diseases. The chemical composition of a chicken egg includes protein (12.7%), fats (11.5%), carbohydrates (0.6%), mineral salts (1%), water (74%), vitamins D, E, carotene, choline and many other substances. The energy value of one hundred grams of eggs is about 157 kcal. The nutritional value of one egg is equal to 40 grams of meat or 200 ml of milk.

Shell

A chicken egg consists of 12% shell, 56% white and 32% yolk. The shell has a porous structure that protects the product from harmful microorganisms. The shell of a chicken egg contains calcium carbonate, calcium phosphate, magnesium and other organic elements. Underneath it there is a dense subshell shell, the main component of which is protein. The shell helps protect the egg from pathogenic microflora, but nevertheless allows gas to pass through and at the blunt end between the shell and the protein shell there is an air chamber, which during long-term storage of the egg increases as its contents dry out.

Composition of chicken egg white

The protein consists of many layers of a transparent, viscous, almost colorless liquid that foams when beaten. The density of the white in an egg is not the same, the densest is in the middle, near the yolk, because it keeps it in the center.

The protein contains many elements, including, in particular, ovoalbumin and conalbumin. These substances contain many amino acids in optimal proportions. This leads to the fact that eggs are 98% absorbed by the body. Ovoalbumin guarantees high in water; ovoglobulin promotes the appearance of foam during whipping; Ovomucin stabilizes foam. Also an important element is lysozyme, which has bactericidal properties that disappear when eggs age.

Melange is a mixture of mixed yolks and whites that have been filtered, pasteurized, cooled and frozen at -18 degrees. This product is used to prepare dishes that do not require separating the white from the yolk, for example, dough for various baked goods. To replace one egg you need to use 40 grams of melange.

Powdered eggs are a mixture of dried whites and yolks. It is used for the same dishes as melange, but at a proportion of 1:0.28.

Conclusion

The chemical composition of a chicken egg determines the terms and conditions of its storage both at home and on a production scale. However, it is necessary to ensure that eggs in the refrigerator are kept away from foods that have a strong odor. This will provide optimal conditions that will help keep the product in usable condition.