● Protein intake:
Egg proteins (ovalbumin in the white and ovovi-tellin in the yolk) have an excellent
excellent biological value. Their composition in amino acids, perfectly balanced,
the protein of reference for calculating the protein efficiency ratio of other protein
of other protein foods. The protein content of the whole egg is 14%, which represents an
represents a contribution of 8 g for an egg of 55 g.
● Lipid intake:
Lipids represent 12% of the whole egg. They are contained only in the yolk
(33.5 g per 100 g of yolk, i.e. about 7 g of fat in 1 yolk) and include a high proportion of phospholipids.
a high proportion of phospholipids. The egg yolk is also an important source of
source of cholesterol (about 1500 mg per 100 g or 300 mg per yolk).
● Mineral intake
The egg yolk is rich in phosphorus and iron. Like meat and fish, it represents
a low calcium intake associated with a Ca/P ratio very unfavorable to its absorption.
● Vitamin intake
The egg is a good source of group B vitamins and for the yolk of vitamins A and
D. There is no relation between the more or less intense color of the yolk and its content in