Two large eggs = ±155 calories. Eggs contain the highest quality food protein known – it is often the standard by which all other proteins are judged.
Eggs are second only to mother's milk for human nutrition.
In addition to the 9 essential amino acids (essential proteins that the body cannot create itself), there are another 9 amino acids in an egg.
A moderate amount of fat (± 5 grams) is found in a large egg yolk.
An egg yolk is one of the few foods that contain Vitamin D, the sunshine vitamin, which is good for the immune system.
One large egg contains 213 mg cholesterol, which needs to be present in the body to produce vitamin D.
One large egg provides 3% of the Recommended Daily Allowance (RDA) for calcium-essential for building and maintaining bones and teeth and other functions associated with the blood and muscles. Calcium is mostly found in the yolk.
Composition of Eggs
The shell represents about 11% of the mass of an average egg, the albumin 58% and the yolk 31%. The composition of the albumin and the yolk differs remarkably. The yolk is more concentrated than the albumin and therefore contains more nutrients.