Eggs contain a lot of protein. This fact is known to most of the people. What does a lot of protein actually mean, expressed in numbers?
100g egg contains approx. 13g protein. The rest consists mainly of fat and water. For a medium-sized class M egg, you get a protein content of around 6 to 8 grams. The body can utilize this animal protein particularly well. He uses it to build up tissues, especially for the muscles.
Eggs are very protein-rich foods. Proteins are also known as proteins.
However, what will surprise most people is the fact that the egg yolk is the main source of the egg white. The egg yolk is therefore significantly richer in protein than the egg white. It contains 1.5 times as much protein. In addition, the egg yolk consists of fat and various minerals and vitamins. The fat portion is mainly made up of cholesterol. Iron and phosphorus are the minerals it contains. In terms of vitamins, egg yolks mainly provide vitamins A and B1.
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Also read: Vitamins
At first glance it seems a bit strange that the yolk should contain more protein than the egg white. But this is actually the case.
The protein content in egg white is only two thirds of that in yolk. It consists mainly of albumin and water. In contrast to egg yolks, it contains hardly any fat, and therefore virtually no cholesterol. Therefore, pure egg white is very low in calories compared to yolk. Minerals and vitamins are also contained in significantly smaller quantities.
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The size of the eggs must be noted on the packaging. M-size eggs are medium in size, typically weighing between 53g and 63g. They are between 41 and 43.5mm thick in diameter.
On average, these eggs contain around 6 to 8 grams of protein. In addition, about 6 grams of fat and about half a gram of carbohydrates. The rest is water. A size M egg contains around 90 calories in total.
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S-size eggs are rather small. You therefore need significantly less time to cook and are ready faster. Eggs of size S are eggs that weigh less than 53g.
Their diameter is less than 41mm. They contain fewer total calories; only about 77 kcal. The protein content is around 5-6 grams. The rest is made up of fat, a small amount of carbohydrates and mainly water.
L-size eggs are larger. They take longer to finish. At around 63 to 73g, they are smaller than size XL eggs, which are considered very large. L-size eggs are between 43.5 and 45.5mm in diameter.
They contain between 9 and 10 grams of protein. The fat content is around 8 grams. As with all eggs, the carbohydrate content is very low. The main ingredient is water. The energy value of an egg of size L is approx. 110 kcal.
Eggs are very protein-rich foods and are therefore eagerly eaten when you want to replenish your protein balance.However, eggs are seldom eaten raw and therefore many people are sure to wonder whether the protein content changes when the egg is cooked. However, this question can be answered with a clear no.
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The structure of the proteins can change through cooking, the proteins lose their spatial arrangement, this process is also called denaturation. The underlying amino acid sequence, however, remains the same. As part of digestion, these amino acid chains are broken down by the digestive enzymes in the stomach and intestines.
Eggnog is a popular drink. It is made from egg yolks, powdered sugar, condensed milk and rum.
Of course, egg liqueur also contains protein. Compared to the egg, of course, significantly less, and because of the sugar it also contains more carbohydrates and therefore more total calories. There are about 4 grams of protein for every 100g of egg liqueur. The carbohydrate content is a multiple of 28g. Even the fat content (from the condensed milk) in egg liqueur is 7g to 100g, which is significantly higher than the protein content. So if you want to eat a particularly high-protein diet, egg liqueur is certainly not the top of the recommended foods.
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