Glucose is a type of simple sugar found naturally in a variety of foods -- including, in trace amounts, eggs. Glucose is also often used as a sweetener and added to processed foods. During digestion, all sugar carbohydrates and starch carbohydrates you ingest are converted into glucose.
Nutrition Facts
One raw medium-size egg contains a mere 0.16 g of glucose. Glucose is the only carbohydrate found in eggs, so the total carbohydrate content of 1 egg is 0.16 g. Based on a 2,000-calorie-a-day diet, you should consume between 225 g and 325 of carbohydrates. This means you could eat 2,000 eggs without exceeding the daily recommendation. Eggs belong to the protein group, according to the U.S. Department of Agriculture.
Blood Glucose
Because eggs contain only a minuscule amount of carbohydrate, consuming one will not produce a significant effect on your blood glucose levels. In general, it takes about 10 g of total carbohydrate to cause any sort of significant increase in your blood glucose level. Carbohydrates and blood glucose levels are positively related, meaning the more carbohydrates you consume, the higher your blood glucose will rise. After you eat, the food travels to your stomach, where it breaks down. Glucose molecules go through the lining of your stomach and get absorbed directly into bloodstream, causing an increase in your blood glucose levels.
Low-carb
Because eggs are so low in glucose and carbohydrate in general, they may work well in diets where the goal is to help keep your blood glucose levels stable and low. Examples include a diabetes or prediabetes diet or diet for insulin resistance, the glycemic index diet, or a low-carb diet. The 2010 Dietary Guidelines for Americans recommends that you emphasize plant-based protein sources, as opposed to animal-based protein sources, including eggs. This is because eggs and other animal-based protein sources lack fiber and tend to be high in cholesterol and saturated fat.
Considerations
A healthy, balanced diet should include adequate amounts of healthy carbohydrates, such as fruit, vegetables, beans, legumes and whole grains. Your body receives its supply of glucose from the carbohydrate-containing foods you consume. Glucose is an essential nutrient, as it is your body's primary source of energy. Your cells use glucose as fuel so they can function properly.
References
- USDA National Nutrient Database for Standard Reference
- American Diabetes Association: Food and Fitness: Carbohydrates
- MayoClinic.com; Nutrition and Healthy Eating: Glycemic Index Diet: Losing Weight With Blood Sugar Control; November 2009
- MayoClinic.com; Nutrition and Healthy Eating: Healthy Diet: End the Guesswork With These Nutrition Guidelines; February 2011
- ChooseMyPlate.gov: Food Groups: Protein Foods
- American Diabetes Association: Food and Fitness: Non-Starchy Vegetables
