What are the nutrients in eggs? Chicken

2026-03-27 10:24:45

　　Eggs, also known as chicken eggs and eggs, are eggs laid by hens. They have a hard shell on the outside and an air chamber, egg white and yolk on the inside. They are rich in various nutrients and are one of the foods commonly eaten by humans. If eggs are fertilized, chicks will hatch after about 21 days.

　　[1] Eggshell

　　The complete eggshell is oval-shaped and mainly composed of calcium carbonate, accounting for about 11.1% to 11.5% of the total egg volume. The eggshell can be divided into a film on the shell, a skin under the shell, and an air chamber. After soaking the eggshell in vinegar or some acidic solution for a period of time, the eggshell will disappear and become a shellless egg with only a layer of film left.

　　[2] Shell film

　　The shell membrane is a fibrous membrane that wraps the protein outside and is an organic fibrous web composed of tough keratin. The shell membrane is divided into two layers: the shell membrane is thicker, that is, on the outside of the eggshell, an opaque and structurless membrane; its function is to prevent the evaporation of water from the egg; the inner shell membrane is about 1/3 of the thickness of the former, which is a membrane inside the eggshell, and air can freely pass through this membrane. The inner shell membrane and the outer shell membrane are mostly tightly joined, and only the blunt end of the egg separates to form an air sac. The gas chamber appears after the egg is produced. It is the contraction caused by the temperature difference between the inside and outside of the body and forms a gap between the shell and membrane. If the water in the egg is lost, the gas chamber will continue to increase. When the fertilized egg hatches, it increases with the development of the embryo.

　　[3] Protein

　　Protein is a semi-flowing gelatinous substance in the skin under the shell, accounting for about 57% -58.5% of the whole egg. Protein contains about 12% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, niacin, biotin and calcium, phosphorus, iron and other substances.

　　Protein and concentrated protein, dilute protein.

　　Concentrated protein: part of the protein near the yolk, higher concentration. Dilute protein: part of the protein near the eggshell, lower concentration.

　　[4] Egg yolk

　　The yolk is mostly located in the center of the egg white and is suspended from the poles by lanyards. The volume of the egg yolk is about 30% to 32% of the whole egg. The main component of the yolk is phosphoprotein, and the fat content is 28.2%. Most of the fat belongs to lecithin, one of the phospholipids. For human nutrition, the yolk is rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur and calcium and other minerals. The yolk contains a blastoderm.

　　[5] Placenta

　　In a white spot on the surface of the egg yolk, the ovules of fertilized eggs are about 3 millimeters in diameter, and those of unfertilized eggs are even smaller.

　　[6] Nutrient content per 100 grams of eggs

　　Energy 114 kcal

　　Protein 13.3 g

　　Fat 8.8 g

　　2.8 grams of carbohydrates

　　Folic acid 113.3 micrograms

　　Cholesterol 585 milligrams

　　Vitamin A234 mcg

　　Thiamine 0.11 mg

　　Riboflavin 0.27 mg

　　Niacin 0.2 mg

　　Vitamin E 1.84 mg