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Chicken egg

Chicken egg
whole, hard-boiled
Nutritional value per 100 g (3.5 oz)
Energy 647 kJ (155 kcal)
1.12 g
10.6 g
12.6 g
Tryptophan 0.153 g
Threonine 0.604 g
Isoleucine 0.686 g
Leucine 1.075 g
Lysine 0.904 g
Methionine 0.392 g
Cystine 0.292 g
Phenylalanine 0.668 g
Tyrosine 0.513 g
Valine 0.767 g
Arginine 0.755 g
Histidine 0.298 g
Alanine 0.700 g
Aspartic acid 1.264 g
Glutamic acid 1.644 g
Glycine 0.423 g
Proline 0.501 g
Serine 0.936 g
Vitamins
Vitamin A equiv.
(19%)
149 μg
Thiamine (B1)
(6%)
0.066 mg
Riboflavin (B2)
(42%)
0.5 mg
Niacin (B3)
(0%)
0.064 mg
Pantothenic acid (B5)
(28%)
1.4 mg
Vitamin B6
(9%)
0.121 mg
Folate (B9)
(11%)
44 μg
Vitamin B12
(46%)
1.11 μg
Choline
(60%)
294 mg
Vitamin D
(15%)
87 IU
Vitamin E
(7%)
1.03 mg
Vitamin K
(0%)
0.3 μg
Minerals
Calcium
(5%)
50 mg
Iron
(9%)
1.2 mg
Magnesium
(3%)
10 mg
Phosphorus
(25%)
172 mg
Potassium
(3%)
126 mg
Sodium
(8%)
124 mg
Zinc
(11%)
1.0 mg
Other constituents
Water 75 g
Cholesterol 373 mg

For edible portion only.
Refuse: 12% (shell).
An egg just large enough to be classified as "large" in the US yields 50 grams of egg without shell. This size egg is classified as "medium" in Europe and "standard" in New Zealand.
Link to USDA Database entry
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most popular choice for egg consumption are chicken eggs. Other popular choices for egg consumption are duck, quail, roe, and caviar.

Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.

Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. The European Union recently banned battery husbandry of chickens.

Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness. The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub.


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