Egg Protein

A large egg provides 6 grams of protein

Protein content of egg white=3.6g, protein content of egg

yolk=2.7g

Because of their high protein content, eggs are included in

the meat, fish, poultry, nuts and beans group of the US

Food Guidance Systems.

Eggs have the highest quality protein in the food supply with

the amino acid pattern almost matching the human requirement

for essential amino acids (FAO protein

value=100)

Digestibility of egg protein is 97%. This means that 97% of the

egg protein is absorbed as amino acids, which are available

for new protein synthesis and replacement of lost

protein.

Cooked egg protein is more digestible than raw egg protein

(cooked egg protein digestibility=90.9%+/-0.8, raw egg

protein digestibility=51.3+/-9.8)

The biological value of egg protein is 94%. Biological value is

a measure of the rate at which the protein in food supports

growth. Eggs and milk have the highest biological

value and provide more amino acids for growth and tissue

maintenance than even meat, including beef, chicken, pork

and fish.

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