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Cooking foods chemically treats them in a way that the body can far more easily absorb and use them in an efficient manner. A raw egg is not nearly as digestible as one that is cooked, and the same could be said for any other protein source. This is actually not nearly as beneficial as you’d think. On a side note, we’re all familiar with the cliché seen in movies where people on strict diets or in training, throw a raw egg or two into a protein shake or orange juice in the morning. If a protein-rich, but healthy, diet is your goal, eggs are healthier than a lot of meats, they do have a higher protein content than other sources, but their caloric content makes them less effective than you might think. This means that, for an average plate of scrambled egg whites with milk, you’re only getting about 14 grams of protein. This is because even the whites do contain a decent amount of cholesterol and calories (just far less than the yolk). On average, for a single meal, it’s advised to only eat one or two eggs, which is the standard quantity for a plate of scrambled eggs, or a healthy egg white omelet. This means you will want to be sure that you’ve other healthy sources of these vitamins in your diet, to account for this margin of error. When eating only egg whites, you are still getting some of these vitamins and minerals, to a more diminished amount. Unfortunately, most of this is contained largely within the yolk, and the calories the yolk contains tend to outweigh these values significantly. Egg Nutrition FactsĪlong with their high protein value, eggs also provide essential vitamins and minerals such as Vitamin B12, Vitamin D, calcium, zinc and iron. This is, in some food classification systems, sufficient to label an egg as a serving of meat, by caloric and protein values. With just the whites in mind, a single large egg contains about 3.6 grams of protein. However, since the yolk contains a significant calorie count along with its slightly lower protein value, dietitians often suggest leaving it out of most if not all egg-based dishes if possible. This adds up to a total of 6.3 grams of protein. But that doesn’t really say all that much about the direct protein content of an egg.Īn egg is divided into two components – the whites (called albumen in biology) and the yolk. Unsurprisingly, the egg is at the top, with a score of 100, where other notoriously high-protein foods such as fish, legumes, soy and dairy sit considerably lower. The first thing to look at is the protein content index, which ranks multiple foods with a number between 1 and 100. But, to really appreciate the protein our scientifically-formulated supplement can provide for you, we should take a look at the actual scientific facts regarding an egg’s protein content. That said, the idea of a protein supplement where a single scoop is equivalent to six egg whites is pretty impressive in anyone’s book. They’re a renewable resource, relatively affordable, they keep for a long time, and they’re very flexible in a culinary sense. It’s been widely known for a long time that eggs are a very high source of protein and several important vitamins. One of the common substitutes for meat (or just an additional protein boost) is the egg. When you’re trying to get in shape and improve your muscle tone, this protein deficiency can become an even bigger problem – muscles are built of protein, after all. While there are plenty of other protein sources aside from meat, very few of them have the same value per measurement. One of the biggest problems with a lot of diets is a protein deficiency.