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Calories in Eggs
Eggs are an excellent food eaten in moderation.
Eggs are an excellent source of Vitamin B12, D, and E, Thiamine, riboflavin, folic acids, pantothenic acid and phosphorous. Egg whites are a great source of protein.
If possible choose organic, free range eggs.
Egg Calories and Macronutrients
| Serving | Calories | Carbs (g) |
Protein (g) |
Fat (g) |
|
|---|---|---|---|---|---|
| Egg | 1 large egg (1.76oz) | 78 (324 kj) | 0.6 | 6.3 | 5.3 |
| Hard Boiled Egg | 1 large egg (1.76oz) | 78 (324 kj) | 0.6 | 6.3 | 5.3 |
| Chopped Egg | 1 cup of chopped egg (4.8oz) | 211 (881 kj) | 1.5 | 17.0 | 14.4 |
| Egg White | 1 cup (8.5oz) | 122 (508 kj) | 2.4 | 25.5 | 0.0 |
| Scrambled Eggs | 2 large eggs, 1 tbsp milk, no added fat | 180 (752 kj) | 2.0 | 19.0 | 11.0 |
| EggBeaters (substitute) | Egg Whites, 3tbsp (1.6oz) | 19 (79 kj) | 0.0 | 3.8 | 0.0 |
Carbohydrates, proteins, and fats are rounded up to the nearest tenth of a gram.
Keep Eating Eggs!
Despite contrary nutritional advice over the last 50 years, the consensus is that eggs are good for you. They offer a wealth of micronutrients, make you feel satisfied (you are not hungry 10 minutes later).
There is nothing wrong with eating an egg a day. You can rest assured that regular egg consumption does not increase the risk of stroke and cardiovascular diseases.
- Herron, K. L., & Fernandez, M. L. (2004). Are the current dietary guidelines regarding egg consumption appropriate?. The Journal of nutrition, 134(1), 187-190. Link
- Qureshi, A. I., Suri, M. F. K., Ahmed, S., Nasar, A., Divani, A. A., & Kirmani, J. F. (2006). Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Medical Science Monitor Basic Research, 13(1), CR1-CR8. Link