Eggs - useful product of animal origin, which many are accustomed to eat for breakfast or during the day, add to salads and many other dishes. it good source protein, but how much of it is in one chicken, quail or duck egg you hardly know. Many calorie tables always indicate the amount of protein, fat and carbohydrates per 100 grams of product, which is not very convenient in the case of eggs. It is much easier to find out and remember how much protein is in a raw, boiled or fried egg and take that into account when cooking.
The amount of protein in one egg
None of the handbooks provide accurate information on how many grams of protein are in one egg, since they differ in origin, size and cooking methods. If you are not interested in scientific accuracy and are not going to weigh every chicken egg taken from the refrigerator, remember the following values:
- 1 small egg (they weigh up to 40 g, where the weight of the protein is 23-28 g) contains about 5 g of protein;
- in a medium-sized egg (about 45 g) - 5.7-6 g of protein;
- large (about 50 g) - 6.5 g of protein;
- in a very large (up to 55 g total weight and about 35-40 protein) - 7.3 g of protein;
- in 1 chicken egg huge sizes up to 8 g of protein or more, and the weight of such an egg is 63-65 g.
It turns out that you can determine how much protein is in one chicken egg by the simplest formula: The amount of protein is about 1/8 of the total. This is not the most accurate calculation, but many athletes use it, since it is important for them to consume sufficient protein.
And one more interesting fact about chicken eggs. If you don't know exactly how much protein is in one boiled or fried egg, you might think it is predominantly found in protein. It is also present in the yolk, and in considerable quantities!
Cooking methods and amount of protein
The amount of protein in chicken, quail and other eggs does not change significantly when different ways cooking. Consider the example of one medium-sized chicken egg:
- in raw - about 5.5 g of protein;
- in boiled - 5.3-5.4 g;
- fried - 6-5.3 g.
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However, everything is a little more complicated, because the digestibility of the protein depends on the preparation method. Regardless of the number of grams of protein in an egg, when consumed raw, no more than 50-60% of the protein will be absorbed. Heat treatment will improve the digestibility of:
- protein from a hard-boiled egg will be absorbed by 90-92%;
- from soft-boiled eggs - by 97-98%;
- from fried - by 93-95%.
Now consider not only how much the protein of one egg weighs or how much protein it contains, but also the method of preparation. It is better to consume the product after a certain heat treatment.
How much protein weighs in other types of eggs
In addition to chicken eggs, there are quail, duck and even sometimes ostrich eggs in stores, but how much protein is there in 1 piece? Small quail eggs contain slightly more protein than chicken eggs, per 100 g. On average, each such egg weighs no more than 10-12 g, so 1 raw or boiled quail egg contains 1.3-1.5 g of protein.
The largest eggs are ostrich eggs. Their weight reaches 750-780 grams, so one such egg contains up to 80-100 g of protein (it is almost the same in raw, boiled or fried). One protein of a raw ostrich egg weighs about 450-470 g, but the protein is contained in the yolk too.
As for the eggs of waterfowl (ducks and geese), they are rarely eaten due to a possible source of infection, which does not always die during the heat treatment. One duck egg contains up to 10-12 g of protein, and it is about twice the size of a chicken egg.
Goose eggs are four times the size of chicken eggs, and each of them has 22-25 g of protein. There are also rare turkey eggs. Weight 1 pc. is about 80 g, and the protein in it is about 8-11 g.
Eggs are deservedly considered one of the most important suppliers of useful trace elements, vitamins, and protein - the main element for building muscle.
The amount of protein depends on how the egg is cooked.
- So, in a raw chicken egg - 12.7 g,
- Fried - 14-15 g,
- In an omelet - 17 g.
- To the question, how much protein is in a quail egg, nutritionists answer that about 6 g, and in duck about 2 g.
It should be noted that chemical composition The product largely depends on how the chicken or quail was fed, at what time of the year it laid an egg. "Summer" eggs contain almost four times more vitamin A than "winter" eggs.
Doctors are sure that soft-boiled eggs, that is, those that have been cooked for about 3-4 minutes, are easier to digest.
In the refrigerator, raw food can be stored for a long time, but it quickly loses its nutrients. The most useful are eggs laid no more than five days ago.
In Russia, it is customary to salt eggs, but this natural product by itself has a balanced taste and does not require additional seasonings.
In order to answer the question, how many grams of protein in an egg, it is worth comparing egg products in terms of calorie content and the amount of fat, carbohydrates and proteins.
| Product | Caloric content, kcal | Proteins, g | Fat, g | Carbohydrates, g |
| Chicken egg | 157 | 12,7 | 11,5 | 0,7 |
| Hard boiled chicken egg | 158,7 | 12,7 | 11,5 | 0,7 |
| Boiled soft-boiled chicken egg | 158,7 | 12,828 | 11,616 | 0,707 |
| Fried chicken egg without oil | 174,6 | 14,598 | 12,557 | 0,805 |
| Melange | 157 | 12,7 | 11,5 | 0,7 |
| Quail egg | 168 | 11,9 | 13,1 | 0,6 |
| Chicken egg white | 44,4 | 11,1 | 0 | 0 |
| Chicken egg white, dry | 350 | 82,4 | 1,8 | 1,2 |
| Chicken egg yolk | 358 | 16,2 | 30,87 | 1,78 |
| Chicken egg yolk, dry | 612 | 31,1 | 52,2 | 4,7 |
| Egg powder | 542 | 46 | 37,3 | 4,5 |
In this way, the largest number protein - in dry egg white, egg powder is in second place, and dry egg yolk closes the top three.
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How much fat is in the egg
One egg contains about 11 grams of fat. For this, it is appreciated by nutritionists, athletes, and recommend this product to pregnant women.
It is scientifically proven that those who start their breakfast with eggs eat 160 fewer calories for lunch. 
Doctors recommend pregnant women to eat quail eggs, which include essential amino acids, vitamins, trace elements, but there is no cholesterol.
Eating eggs regularly is an easy and delicious way to keep yourself in good physical shape.
Egg white is a powerful immunostimulant with pronounced bactericidal properties. It is a colorless, odorless viscous liquid that has adhesive properties. When whipped, it acquires a dense foamy consistency. Whitens during heat treatment. The product improves brain function, participates in the processes of hematopoiesis, 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 digestibility among animal products (98%).
Beneficial features
The main advantage of egg white is the lack of fat in its composition. This is an absolutely dietary product approved for use during the period of weight loss.
Frequently asked Questions
How best to cook egg white? Cook. This heat treatment method keeps it nutritional value, beneficial features. Just 1-2 minutes of boiling is enough to kill the dangerous bacillus Salmonella. Frying protein is not encouraged, since it disturbs the structure of the product (the denaturation process starts), as a result, decreases energy value product. Besides, this way heat treatment leads to the ingress of oil into the body, which carries carcinogens that are dangerous to digestive system and liver.
It is interesting that the 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 steep.
What is egg white made of? From fats (0.3%), carbohydrates (0.7%), proteins (13%), water (85%), vitamins, enzymes. It contains all the important amino acids for building protein in the human body. In addition, it contains lysozyme, a compound that neutralizes harmful microorganisms, including putrefactive ones.
How much can you store boiled egg? No more than one week. However, to avoid losing useful properties the product is recommended for consumption 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 were born 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. Bones, nails, hair, muscles, tendons, cartilage, and skin are made of protein. Deficiency of proteins in the body leads to a weakening of the skeleton, thinning of mucous membranes, deterioration of the protective barrier, susceptibility to various infections, and rapid aging. Egg white has bacterial activity, strengthens the cardiovascular system, increases the level of "good" cholesterol. Used externally for treatment skin problems, damaged joints, strengthening nails, hair, giving firmness and elasticity to the dermis.
Eggs are recognized as one of the main suppliers of trace elements and vitamins to the human body, including the very important vitamin B12. Protein, which is considered a building block of muscles, is also of particular value. For example, bodybuilding athletes to increase muscle mass should consume at least 2-3 grams of protein for each kilogram of their weight.
How many proteins are in an egg largely depends on the form in which the eggs are and how they are cooked. For example, chicken in a raw egg contains 6 g of protein, in fried eggs, fried in butter - 14 g, in an omelette - 17 g, in an omelet with cheese - 15 g, in a duck egg - 2 g, in a quail - 6 g. say that the amount of protein will not change if the egg is boiled or fried without added fat. However, the time it takes to digest it depends on the cooking method. For example, it will be completely digested after 2 hours, and fried or hard-boiled - after 3 hours.
There are a huge variety of eggs that are good for eating, but the most popular are chicken eggs. For most people, they are considered irreplaceable food products with low cost and opportunity fast food... The nutritional value of a chicken egg is about 75 kcal, of which 15 kcal contains protein, and the rest contains yolk. It should be said that the amount of protein in an egg is two-thirds of the mass of an egg, and the yolk is only a third. Therefore, when they talk about how many proteins are in an egg, they mean mainly protein.
Egg white is a protein product in the bulk, in which protein is about 13%, about 2% is fats, vitamins, carbohydrates and various impurities, everything else is water. Therefore, the protein content in an egg is about 4-5 grams.
It is worth mentioning that the proteins are extremely easily digestible. If, for example, meat in the human body is digested for about four hours, then proteins from egg white are included in metabolic processes in half an hour, which can sometimes be a very useful quality.
It is better to use thermally processed form, because uncoagulated albumin can react with molecules of most vitamins, interfering with their absorption. With the regular use of a significant number of raw eggs, vitamin deficiency may develop. In addition, you should not eat because of the danger of contracting salmonellosis and other types of infections.
Regardless of how many proteins are in the egg, they contain phosphorus, magnesium, iron, calcium, zinc and other micro and macro elements. also includes vitamins of group B. The harmonious combination of components in egg white makes it a very valuable product that can satisfy all physiological needs of a person.
It should be noted that the egg helps to provide our body with the necessary proteins and amino acids. So, we looked at how many proteins are in the egg, however, in addition to this, egg yolks are also useful, which are considered an important supplier of choline, which is important for the activity of brain cells. It is also worth pointing out that egg shells also contain many useful elements, for example, iron, molybdenum, manganese, calcium, phosphorus, fluorine, sulfur, copper, silicon, zinc. The shell can also be eaten after boiling it for 5 minutes. It is cleaned of films and milled to a powdery state. The nutritional value of the shell does not depend on the color of the yolk or the color of the shell. However, it can be noted that the taste of the egg depends precisely on the taste of the yolk, that is, with high-quality chicken feed, the eggs will also be tastier.
Speaking about how many proteins are in an egg, it is worth mentioning cholesterol. Many refuse to eat yolks, however, it has been established that a significant content of cholesterol in the yolks does not significantly affect the content of cholesterol in the blood produced by the liver from people with should limit the use of yolks, but not give up them altogether, as they help to reduce the risk of heart attacks, prevent cataracts, increase immunity.
Modern scientists believe that you can eat an egg a day, that will be enough.
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Chicken egg is one of the most affordable, delicious and nutritious food products. known to man from time immemorial. Inside the dense shell there is a transparent, multi-layered protein mass, which has different densities to keep in the center of the kernel -. The protein is an almost colorless viscous liquid, odorless, has a sticky property, and forms a dense foam when whipped.
Calorie content of egg white
The calorie content of egg white is 44 kcal per 100 grams of product.
90% of the egg white is water, the rest is protein of various kinds, such as ovoalbumin, ovomucin, lysozyme, etc. The egg white also contains:, vitamins necessary minerals:, (calorizator). Protein does not contain fats and cholesterol, therefore it is an ideal food for those recovering from viral, colds and other diseases. The protein of fresh chicken eggs has bactericidal properties, is necessary for the processes of hematopoiesis, improves the functioning of brain cells, and is a prophylactic agent against the formation of cataracts. Egg white is a powerful immunostimulant that has the ability to neutralize negative influence external environment.
In terms of nutritional value, an egg can replace 200 grams and 50 grams of meat. Chicken eggs have the highest digestibility among animal products, which is 97-98%, that is, almost completely the egg is absorbed by the body
Egg white harm
Excessive consumption of eggs provokes an increase in the level of "bad" cholesterol, which is fraught with the risk of disease of cardio-vascular system... And protein can cause allergic reactions with individual intolerance to the product.
Egg white in weight loss
Athletes-bodybuilders for effective "drying" of the body (reduction of body fat with minimal loss muscle tissue) often use an omelet made from egg whites alone. Different diets include whole eggs and proteins in their diet. Examples are,.
Egg white in cooking
The most common dish of egg whites is an airy meringue dessert (or meringue, it's more usual). Meringue is prepared as a separate delicacy, or pies and cakes are covered with protein mass, then baked until a delicious crust. Protein cream - the name speaks for itself, they are stuffed with tubes, eclairs and baskets, used as an interlayer of biscuit cakes. Almost no dough can do without egg whites, be it bread, baked goods, pancakes or dumplings with dumplings. Fresh egg whites are added to minced meat for cutlets or rolls so that the finished products do not fall apart. Boiled egg whites (either as part of a whole egg or on their own) are ingredients in many snacks, salads and soups.
Other uses of egg white
Chicken egg white has been successfully used in medical purposes - with its help you can significantly facilitate pain in case of burns, stop severe nosebleeds. Taking fresh egg white inside will relieve pain and sore throat, restore lost voice and is indicated for poisoning, especially with mercury vapor.
In cosmetology, egg white is used to prepare masks to improve the condition of the hair; it is included in many products that smooth out wrinkles and maintain skin tone. An excellent mask for skin prone to oily skin - and egg white, the mask removes oily shine and makes the skin matte.
For more information on chicken eggs, their sizes, weight, categories, see the article.
You can learn more about the benefits and dangers of eggs from the video clip of the TV show "On the most important thing."
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