According to the American Egg Board, America produces 75 billion eggs each year. Eggs are popular for their versatility and nutrient-rich content. Eggs are considered a complete protein because they provide all essential amino acids. One large egg provides a 150 lb. adult with 12 percent of his daily protein requirement.
Protein Requirement
The average adult should consume 0.8 g of protein per kilogram of body weight, daily. Protein is the building block for muscle tissue and cells in the body. Protein is comprised of amino acids that function by working together. A protein-deficient diet will cause your body to break down its own muscle tissue to obtain protein. Because muscle is important for strength and metabolism it should be protected by adequate protein intake.
Amino Acids
Nonessential amino acids are produced in the body and are good for diet, but not essential. Essential amino acids must be obtained from dietary sources. Protein sources are categorized as complete proteins that provide all essential amino acids and incomplete proteins that provide some essential amino acids. Each essential and nonessential amino acid must be present in order for protein to work in the body. Therefore, consuming complete proteins ensures that all requirements are met for protein utilization.
Facts
A large egg contains 6 g of protein, half of which is contained in the yolk. Eggs are packaged according to size so that a dozen jumbo eggs weigh at least 30 oz. while a dozen small eggs weigh at least 18 oz. Because protein content is dependent on egg size, a small egg contains 4.65 g of protein.
Other Nutrients
According to the American Egg Board, eggs also contain choline, folate, iron and zinc. Eggs are low in calories and high in nutrients. One large egg contains 102 calories and 6 percent of daily vitamin A requirements. You can reduce fat and cholesterol intake by consuming egg whites without the yolk. One oz. of egg whites contains 3 g of protein.
Considerations
The USDA recommends not leaving eggs out of the refrigerator for more than two hours. Hard-boiled eggs spoil faster than raw eggs, should be refrigerated within two hours of cooking and will spoil after one week. Safe egg handling will ensure that proper nutrients are ingested without risk.
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