Eggs can be a tasty, healthy source of protein. Of course, the healthiness depends on how they are cooked. It may need to go without saying, but when I say egg, I mean a chicken egg. All references to an egg here refer to one, large-sized chicken egg.
Eggs are made from two very different parts – the white and the yolk. Whites are much healthier than yolks. In fact, many people eat egg whites alone. This is usually due to cholesterol restrictions. Egg yolks are so high in cholesterol that a single yolk provides two-thirds of the 300 mg recommended daily limit. If you have high cholesterol, egg yolks should be avoided whenever possible.
Egg whites, on the other hand, have no cholesterol, lots of protein, and are extremely low in calories. In comparison, the nutritional information of one raw egg is as follows (white/yolk):
Calories 16 / 54
Total Fat .1 g / 4.5 g
Cholesterol 0 mg / 210 mg
Sodium 55 mg / 8 mg
Total Carbohydrates .2 g / .6 g
Protein 3.6 g / 2.7 g
Although sports trainers once recommended eating raw eggs during training, this is no longer true. Raw eggs may contain salmonella bacteria and should always be fully cooked before eating. Depending on how they are cooked, the calories of an egg will vary slightly. Hard-boiled eggs and poached eggs have the least calories. Both have 76. Fried eggs have 92 calories due to the oil. Scrambled eggs have the most calories, 100, because it is necessary to use both oil and milk when cooking them.
Posted 3973 day ago