Contents
Calorie content
| Products from chicken eggs | Calorie (kcal) | Protein (grams) | Fats (grams) | Carbohydrates (grams) |
| 1 PCs egg (boiled or raw) | 77 | 6.2 | 5.6 | 0.3 |
| Eggs (per 100 grams cooked or raw) | 157 | 12.7 | 11.5 | 0.7 |
| Egg whites (100 grams) | 48 | 11.1 | 0 | 1 |
| Egg white 1 piece | 14 | 3.2 | 0 | 0.3 |
| Egg yolk (per 100 grams) | 354 | 16.2 | 31.2 | 0 |
| Egg yolk 1 piece | 53 | 2.4 | 4.7 | 0 |
| Egg powder (100 grams) | 542 | 46 | 37.3 | 4.5 |
| Scrambled egg (100 grams) | 222 | 12.2 | 18.4 | 1.9 |
| Fried eggs (per 100 grams) | 243 | 12.9 | 20.9 | 0.9 |
| Egg mayonnaise (100 grams) | 256 | 4.1 | 24.5 | 4.7 |
In the following tables, the highlighted values that exceed the average daily rate in vitamin (mineral). Underlined highlighted values ranging from 50% to 100% of the daily value of vitamin (mineral).
The vitamin content in eggs and egg products:
| Eggs and egg products | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin C | Vitamin E | Vitamin PP |
| Chicken egg | 260 mcg | 0.07 mg | 0.44 mg | 0 mg | 0.6 mg | 0.2 mg |
| Quail egg | 483 mcg | 0.11 mg | 0.65 mg | 0 mg | 0.9 mg | 0.3 mg |
| Egg protein | 0 mcg | 0 mg | 0.6 mg | 0 mg | 0 mg | 0.2 mg |
| Egg yolk | 925 µg | 0.24 mg | 0.28 mg | 0 mg | 2 mg | 0.1 mg |
| Egg powder | 950 mcg | 0.25 mg | 1.64 mg | 0 mg | 2.1 mg | 1.2 mg |
| Omelette | 300 mcg | 0.07 mg | 0.4 mg | 0.2 mg | 3.5 mg | 0.2 mg |
| Fried eggs | 230 mcg | 0.07 mg | 0.44 mg | 0 mg | 3.5 mg | 0.2 mg |
| Egg mayonnaise | 280 µg | 0.08 mg | 0.13 mg | 0 mg | 0.4 mg |
The mineral content in eggs and egg products:
| Eggs and egg products | Potassium | Calcium | Magnesium | Phosphorus | Sodium | Iron |
| Chicken egg | 140 mg | 55 mg | 12 mg | 192 mg | 134 mg | 2.5 mcg |
| Quail egg | 144 mg | 54 mg | 32 mg | 218 mg | 115 mg | 3.2 µg |
| Egg protein | 152 mg | 10 mg | 9 mg | 27 mg | 189 mg | 0.2 µg |
| Egg yolk | 129 mg | 136 mg | 15 mg | 542 mg | 51 mg | 6.7 µg |
| Egg powder | 448 mg | 193 mg | 42 mg | 795 mg | 436 mg | 8.9 µg |
| Omelette | 164 mg | 81 mg | 14 mg | 195 mg | 144 mg | 2.3 mcg |
| Fried eggs | 143 mg | 59 mg | 13 mg | 218 mg | 404 mg | 2.5 mcg |
| Egg mayonnaise | 193 mg | 33 mg | 18 mg | 76 mg | 210 mg | 1.6 µg |
The constituent parts of eggs by weight as follows: protein – 58.5%, yolk – 30%, shell – 11.5%. Accordingly, the mass of one table eggs category I (without the shell) will be 48 to 53 grams.