How many grams of protein and yolk in one egg. Light assimilation of protein

The most important source of Protein's arrival in our body is bird eggs. Information about how many grams of protein in one egg, different species birds have different values. Chicken and quail eggs are recognized as the most consumed.

In addition, nutritionists, experts healthy nutrition And the athletes take into account the amount of pure protein in the egg, while cooks or losing weights are interested in how many grams in the same egg - as one of the components of the high-pitue product.

Such different feathers

The amount of protein in the eggs of feathered depends on the total weight of various eggs. So, for example, a medium chicken egg weighs 50-55 g, quail - 10-12 g, goose - 200 g, ceskens - 25 g, phase - 60 g, turkey - 75 g, duck - 90g. "Palm Championship" by weight hold ostrich eggs (900 g), second place - Australian bird of emu (780 g). If the egg protein is 55-60% of its total mass, then it is easy to calculate how many grams in the protein of one egg in waterfowl or exotic birds. In the official cooking, they do not recommend them to use, as they consider it possible infectious diseases Even after thermal processing.

How many grams of protein in a squirrel of one egg?

Chicken or quail protein consists of 87% of water and only by 11% from the main nutrient - protein. The remaining 2% form various minerals and ash. To calculate how many grams in a protein of one eggs, you need to know the category of chicken eggs, which takes into account many parameters, including the weight of the product. This table will help to navigate and without the use of calculations to find out the desired result:

Squirrel Calculation Formula in Egg

Knowing the category of chicken eggs, you can easily calculate how much weighs 1 egg protein. How many grams, for example, in the eggs protein of the first category? Its weight can be viewed in the table, it is approximately 55-65 grams. The protein in the total mass of the egg occupies 56% - in chicken and 60% - in quail. For convenience, it is believed that the yolk occupies 1/3 of the mass of the egg, and the protein is 2/3. Counting formula: We will find out the weight of the eggs in accordance with its category and multiply on 2/3. Therefore, when calculating (or from the table given in the article), we get 36.7-43.3 grams of protein as a product.

For example, in a quail egg enters, on average, 6 g of protein.

For athletes and people who adhere to the rules of the head

The main role in exceptional nutrition and the benefits of eggs plays biological value - so-called nutritionists. Degree of learning product. Eggs are an easy-friendly food, it is 98% digested by our organism, so its nutritional value is a reference. For extension muscular mass Athletes need to be used at the rate of 2-3 g of high-quality protein per 1 kg of their body weight. Having learned how many grams of protein in one egg, you can calculate the required amount of product in the diet for efficient muscles. Cooking or frying eggs without adding oil does not affect the volume of protein and it remains unchanged.

But the fried egg on the oil contains 14 g of protein, omelette - 17 g of protein, and with the addition of grated cheese - 15 g. The protein is a low-calorie product (44 kcal per 100 g). The daily omelet of two proteins for breakfast helps to lose weight by 67% more than the power of other products with identical calorie. Many people have a question of why in 100 grams of eggs contain 12.7 g of protein (protein), and in the same amount of egg protein - only 11.1 g. It turns out, the yolk is almost 1.5 times richer protein than Protein: 16.3% versus 1.1%.

How to use egg protein properly?

Nutritionists recommend that it is necessary to expose an egg or heat treatment protein. Doctors do not advise to eat eggs in the raw form, as they are digested by the body only 50%, and can also become a source of salmonellosis. Do you know how many protein grams in one egg? Breakfasts for breakfast two eggs sick, you can get a personal daily protein.

Liquid yolk, if there is no allergy to its components, will become an excellent choleretic agent, it will reduce the risk of infarction and becomes an obstacle to the development of cataracts. Egg protein will provide useful enzymes protein, group B and glucose vitamins, vitamin K, niacin, choline and indispensable amino acids that help in the synthesis and regeneration of cells and tissues of our organism. Contraindications in egg protein does not exist, except individual intolerance.

Eggs are one of the most used and affordable foods from which they make a variety of dishes.

How many proteins in boiled egg?

The egg consists of protein and yolk, which have many useful substances. The amount of protein in the egg is more than yolk about twice. The amount of protein in the boiled egg depends on the size chicken eggBut the average digit is about 6 grams. The egg yolk also contains protein, approximately 4%.

Egg protein mainly consists of water. To figure out how much protein in the boiled egg need to know how much protein is 100 grams.

The number of proteins, fats and carbohydrates in the boiled egg is distributed in the next percentage ratio: 12.7% proteins, 10% fat and 1% carbohydrates. Therefore, the protein content in the egg boiled is not so great.

Egg protein contains many organic components, protein and. Thus, the protein directly affects the full functioning of the body. Egg protein does not contain cholesterol, and also quite easily absorbed by the body. Enzymes that are in the composition of the protein improve the work of the brain and contribute to the rejuvenation of the cells, due to the fact that it satisfies their energy.

The protein is a low-calorie product, because 100 grams contain only 47 kcal. Calorie protein in one egg can be different, it all depends on the size of the egg. Also, the amount of calories changes due to the method of cooking eggs. Unlike roasted, boiled egg Does not lose their own beneficial features, and its caloric content is 79 kcal per 100 grams of the product, while energy value Fried egg reaches as many as 179 kcal.

Egg protein is so useful that it includes even in the dietary diet of therapeutic and preventive purposes, as well as in the diet of professional athletes.

Protein B. quail egg

Quail eggs are an excellent analogue of chicken eggs. Due to the small sizes of quail egg, the protein content in it is slightly less and equal to 11.9%. It has more amino acids, nutritional components and many other beneficial substances. For example, the amount of vitamin A in the quail egg more than in chicken in half two times. hypoallergenic, so they are often injected into the diet of people prone to allergies. They must also be consumed when diet nutrition And people having disorders of the gastrointestinal tract. Protein, which is in the composition of these eggs, is actively used by athletes to build muscle mass.

How many in one chicken egg contain proteins, fats and carbohydrates? And how much separately in the yolk and protein?

It is important to know when the diet is limited by the choice of products on the mass set or on a diet, because protein is not fully absorbed from the products, and here it is also not completely unacceptable.

Let's try to figure it out.

Let's start with the fact that the eggs are dietary, with the marking of the letter d and dining room with the marking of the letter C - these designations speak only about storage time.

Dieties are considered eggs that can be stored no more than 7 days. Therefore, look at the dates of packing when buying eggs. All that is stored for more than 7 days, but not more than 25 days - is the cutting eggs.

Egg categories are defined as follows.

• The highest category (B) - 75 g or more
• Selected egg (o) - from 65 to 74.9 g,
• The first category (1) is from 55 to 64.9 g,
• The second category (2) is from 45 to 54.9 g,
• The third category (3) - from 35 to 44.9

The highest category is found quite rarely, the third is even less likely. All other egg names: Moldivals, rustic, this is nothing - marketing stroke, supposedly in them more selenium and other useful elements. But no one has yet conducted clinical trials, the influence of such eggs on human rejuvenation or his health. And it is important for us to know only the composition of BJO (proteins, fats and carbohydrates) and calorie.

I buy packaging, inspecting, the composition of the product is written on the packaging per 100 g of weight. On the package with eggs, the composition is written: protein 12.7 g, fat 11.5 g, carbohydrates 0.7g, caloric content 157 kcal. The poultry farms analyze their products, and I hope that this data can be trusted.

All eggs are on the species of the same size, but it is only at first glance.

Weigh, the smallest egg weighs 66 g, the largest 72 g - and if you look at, it can be seen that it is larger. I choose from all the packaging these two eggs and will count the average values \u200b\u200bfrom them.

Carefully smash and separate yolks from proteins. Weigh on electronic scales (error + - 1 g).

The shell weighs 8 g at the egg, which is 72 g, in the other eggs, which are 66-68 g, the shell weighs 7-8 g. Yolksa weigh 18-20 g. Proteins on average 42-43

Now we turn to the nutritional value of chicken eggs. On different sites and power calculators information is contradictory. I'm trying to find something that sheds the light on this confusion and compare with institute textbooks, for example, by commodity food products (Kazantseva N.S.). So on the theory, the chicken egg protein contains in its composition on average: water 80-85%, proteins 12-13%, carbohydrates about 0.7%, minerals 0.6%, fat 0.3%.

I remember that it was written on packaging specifically my eggs.

100 g edible parts of the egg contains 12.7 g of proteins, then

64 g eggs without shell (72g-8g) - 8.13 g of proteins (amino acids),

59 g eggs without shell (66g-7g) - 7.5 g of proteins (amino acids).

The average number of proteins (amino acids) is 7.8 g per egg.

We check on theory: the protein part of the eggs consists of approximately 13% of proteins (amino acids), it means in 43 g of the protein of my egg about 5.6 g of amino acids. In a smaller egg, 42 g of protein contain approximately 5.4 g of proteins. The average is 5.5 g of proteins. Here I will write this digit to my power calculator. By the way, 0.7% of protein carbohydrates make up 0.3 g, the amount of fat in protein is 0.13g, and the caloric content of 25 kcal.

We can boil or fry this egg, and in any form it will contain all the same 5.5 g of protein and 0.3 carbohydrates. But if we fire it on the oil, it is changed.

Now yolks. The chemical composition of the yolk is more vague: according to one yolk data contains fat about 31.8%, protein - 16%, carbohydrates - 0.2%, mineral substances - 1.1%, water - 50%.

On others - up to 33% fat, if you contact Wikipedia, which refers to the data of USDA National Nutrient Database, so chicken yolks weighing 17 g contain 4.51 g of fats - this is 26.5% - very little, some are not Chickens in America, not that ours!

In general, I am again guided by the nutritional value stated on the packaging of those eggs that I bought. There are a member, 11.5 g per 100g weight of eggs. If you remember, the fats are not only in the yolk, but in the yolk and protein, in the shell of nothing but there is no calcium salts.

Per 100 g edible part of the egg accounts for 11.5 g of fat, then

at 64 g of eggs without shell accounts for 7.36 g of fat.

At 59 g of eggs without a shell of 6.7 g of fat. The average is 7 g of fat on the egg.

How to distribute it all between squirrel and yolk? It is simple here: all data on the number of fat in the eggs protein, according to different sources of approximately the same - 0.3% fat. I already thought it constitutes 0.13 g of fat. Then the yolk accounted for an average of 7-0.13 \u003d 6.87 g of fat.

16% of the protein on the total weight of the yolk constitute an average of 3g (I recalculate between eggs weighing 72 and 66g). A 0.2% of carbohydrates 0.038 g. Average calorie content of 74.3 kcal.

By the way, at the expense of calorie, everywhere they write, then the yolk is three times higher than that of the protein. Compare 25 kcal and 74.3 kcal - the difference is 2.9 times, so that all right!

I bring the results, according to my calculations the nutritional value Eggs of the dining room selected category.

	Weight, G.	Proteins, G.	Fats, G.	Carbohydrates, G.	kkal
Nutritional value of the product	100	12,7	11,5	0,7	157
Whole egg C0.	59-62	7,8	7	0,34	99
Protein 1 eggs C0	42-43	5,5	0,13	0,3	25
Yolk 1 egg C0	18-20	3	6,87	0,038	74,3

What I want to say in the end. Of course, the difference in the chemical composition of chicken eggs is sometimes different. You can take to calculate your diet any - averaged with various nutritional sites, or with packaging purchased eggs. In fact, to believe stands rather than the information that is written on the packaging with eggs. The fact is that chemical composition Eggs depends on the breed of chickens, from their age, and others. factors that are individual on each poultry farm.

Now healthy and proper nutrition becomes very common. For each such power presents a different goal: get rid of unnecessary kilograms, increase muscle mass or just follow your diet. And in any of these objectives, an egg whites can be an assistant in which there is a lot of protein.

Many of us know that it is not necessary to get involved in the yolk, because it contains a lot of cholesterol. But the protein is different and of course, but, of course, too, in reasonable limits.

Now we will understand which protein content and how much calories are in various birds of feathelves.

How much squirrel in one egg?

The most popular are chicken eggs, as well as quail. Many people are interested in knowing how much protein in one egg. Athletes, nutritionists and specialists in proper nutrition consider pure protein, and calories are important for culinary and losing weight people.

It is believed that the protein is about 55-60% of the total mass of the egg. Then it is easy to calculate how much it is contained in one egg, knowing the weight of the egg itself. For example, the weight of one chicken egg of medium-sized 50-60 grams, and in quail - 10-12 grams.

But the leader in the struggle for the hardest egg, of course, becomes ostrich. Its weight is around 900 grams.

In chicken or in a quail egg, an 87 percent protein consists of water and only 11 percent of protein. The remaining two percent includes minerals and ash.

We calculate the mass of the protein. For this you need to know another category of the egg itself. Consider an example with the egg of the first category. Now we already know that the egg weighs 50-60 grams, the protein takes 56 percent of the total mass of the egg. In order to make the calculations, it was even more convenient, take yolks for 1/3 of the mass of the egg, then a 2/3 protein, respectively.

The volume of protein is absolutely not changing in the boiled egg. Just like in a fried egg, but without adding oil. But it is only worth frying an egg on the oil, and the protein indicator immediately changes, it becomes 14 grams, in a 17 gram omelet, and if you add a bit of grated cheese, then it becomes 15 grams.

Calorie Eggs

Now we learn how many calories in the squirrel eggs. Protein is considered a small-calorie product. Per 100 grams of protein account for 44 kcal. For example, if you eat daily Omelet made from two proteins for breakfast, you can lose weight much more efficient than to use other products with the same calorie.

Those who are sitting on diets causes bewilderment why 100 grams of eggs account for 12.7 grams of protein, and in 100 grams of egg protein - 11.1 grams. Everything is very simple here, because the yolk is more rich in protein, almost one and a half times.

Heat treatment for egg or protein is considered a mandatory procedure. It is not recommended to eat them in the raw form. Explanation is very simple: first, the egg in the body can digest only by 50 percent, and secondly, eggs can cause infection under all famous title - Salmonellosis.

If you want to get protein in the necessary daily norm, then for breakfast, two eggs need to boil the schozy.

You can use the yolk in liquid form and you need, of course, if there is no allergies. It will help bring bile, stops the development of cataracts and reduce the risk of heart attack.

About the benefits of egg protein

Exactly at egg squirrel Contains useful material. These include: vitamins of group B, vitamin K, choline, protein, useful enzymes, niacin, as well as amino acids that are necessary for recovery of cells and tissues.

Some people have the intolerance to the egg whit, and there are no other restrictions, so you eat such a useful and important product on health as eggs.

Video on the topic

Eggs are recognized as one of the main suppliers of trace elements and vitamins in the human body, including very important vitamin B12. A special value is also protein, which is considered a building element of muscles. For example, bodybuilding athletes for increasing muscle mass should use at least 2-3 grams of protein per kilogram of their weight.

How many proteins in the egg, largely depends on what kind of eggs and how they are cooked. For example, a chicken in the cheese egg contains 6 g of protein, in the scrambled eggs, fried on oil - 14 g, in the omelet - 17 g, in the omelet with the addition of cheese - 15 g, in the duck egg - 2 g, in quail - 6 should be To say that the volume of the protein will not change if the egg is cooking or failed without adding fat. However, the time for which it is absorbed depends on the cooking method. For example, digested completely after 2 hours, and fried or cool cooked - after 3 hours.

There is a huge variety of eggs that are suitable for meals, but the most popular are chicken eggs. For most people, they are considered indispensable food with low cost and opportunity fast cooking. The nutritional value of chicken eggs is about 75 kcal, of which 15 kcal contains protein, and all the others are yolk. It should be said that the amount of protein in the egg is two thirds of the mass of the egg, and the yolk takes only a third. Therefore, when they talk about how many proteins in the egg, they mean predominantly protein.

Egg protein is a product in the bulk of protein, in which the protein is approximately 13%, about 2% falls on fats, vitamins, carbohydrates and different impurities, everything else is water. Consequently, the protein content in the egg is about 4-5 grams.

It is worth mentioning that proteins from extremely easily-friendly. If, for example, meat in the human body is digested for about four hours, the proteins from the egg protein are included in the metabolic processes for half an hour, which can sometimes be very useful.

It is better to use in a thermally processed form, because the incomplete albumin can react with most vitamins molecules, interfering with their absorption. With regular use of a significant number of raw eggs, the development of avitaminosis may occur. In addition, it is not necessary because of the danger to infect salmonelis and other types of infections.

Regardless of how many proteins in the egg, they contain phosphorus, magnesium, iron, calcium, zinc and other micro and macroelements. Includes even vitamins of the group B. The harmonious combination of components in the egg protein makes it a very valuable product, which is able to satisfy all the physiological needs of a person.

It is worth noting that the egg helps to ensure our body with the necessary protein and amino acids. So, we considered how many proteins in the egg, however, in addition, also yolk eggs, which are considered an important supplier of choline, which is of serious importance for brain cells. It is also worth indicating that the egg shell also contains many useful elements, such as iron, molybdenum, manganese, calcium, phosphorus, fluorine, sulfur, copper, silicon, zinc. Shell, too, can be used in food, pre-tapping it for 5 minutes. It is brushed from films and flashed to powdered state. The nutritional value of the shell does not depend on the color of the yolk, nor from the color of the shell. However, it can be noted that the taste of the egg depends precisely from the taste of the yolk, that is, with high-quality stern, the chicken eggs will also be tastier.

Speaking about how many proteins in the egg, it is worth mentioning about cholesterol. Many refuse to eat yolks, but it has been established that a significant content in cholesterol yolks is irrelevant to the content of cholesterol in the blood generated by the liver from people with it is worth limiting the use of yolks, but not to abandon them at all, as they help to reduce the risk of heart attacks, impede development Cataracts, increase immunity.

Modern scientists believe that you can eat on the egg a day, it will be enough.