How many grams of protein are in one chicken egg? How many grams of protein in one egg? The amount of protein in 1 egg.

Most of us know that eggs are incredible. useful product. They are not only healthy, but also an excellent source of high quality protein (protein).

For health and also for building muscle mass and strengthening the bone structure, it is important to consume enough protein.

But how much protein can you get from eggs?

How much protein is in one egg?

One medium-sized egg contains approximately 6-7 grams of protein.

The amount of protein depends on the size of the egg:

Small egg (38 grams): 4.9 grams of protein;
Medium egg (44 grams): 5.7 grams of protein;
Large egg (50 grams): 6.5 grams of protein;
Extra large egg (56 grams): 7.3 grams of protein;
Huge egg (63 grams): 8.2 grams of protein.

The average man needs about 56 grams of protein per day, a woman - 46 grams.

Conclusion: A medium-sized egg contains about 6-7 grams of protein.

Now let's examine the protein content in different parts eggs.

Often people mistakenly believe that protein is only contained in protein, since it is only made up of protein (protein).

The yolk is considered the source of many other useful substances as well as fats.

However, in addition to various nutrients, the yolk contains about half of the protein that is contained in the egg.

A large egg contains about 7 grams of protein, with 3 grams coming from the yolk and 4 from the protein.

Thus, by eating a whole egg, and not just protein, you not only get more nutrients, but also more protein.

Conclusion: Protein is found in both the egg white and the yolk, but the protein content of the protein is higher.

Does heat treatment affect protein quality?

The high-quality protein in eggs contains all nine essential amino acids in the correct ratio.

However, how much protein the body can actually use depends on how the eggs are prepared.

Studies have shown that when consuming raw eggs, the body absorbs only 50% of the protein, while when consuming cooked - all 90%.

Another study found slightly different values: 94% digestible protein from cooked eggs, 74% from raw.

However, both of these studies show that after heat treatment, the protein is more easily digested and absorbed by the body.

In addition, when eating raw eggs, the risk food poisoning and bacterial contamination is significantly higher.

Conclusion: Protein from cooked eggs is better absorbed by the body than protein from raw eggs.

Other Health Benefits of Eggs

Eggs are considered one of the healthiest and most nutritious foods.

Despite the low calorie content, eggs contain all the nutrients the body needs. One such nutrient is choline, which is often deficient in dieters.

Choline is important for many processes in the body. A lack of this substance affects the state of the brain and heart health, and also increases the risk of neural tube defects during pregnancy.

In addition, eggs are useful for effective weight loss and maintaining a healthy weight.

It is believed that eggs keep the feeling of satiety for a long time, which protects against overeating.

This effect is especially noticeable if there are eggs for breakfast.

Studies have shown that people who eat eggs for breakfast consume significantly fewer calories over the next 24 hours than when they choose another type of breakfast.

In one study, people who ate eggs for breakfast ate 470 fewer calories for lunch and dinner than those who ate oatmeal or cereal for breakfast.

In addition to all this, eggs are inexpensive and easy to cook.

Conclusion: Eggs are rich in nutrients and are easily absorbed by the body. By eating eggs for breakfast, you can reduce the daily calorie content of your diet without experiencing discomfort.

Conclusions about the protein content in the egg

A medium-sized egg contains about 6-7 grams of protein.

In order to receive maximum amount benefits, it is recommended to heat-treat the eggs before eating.

Eggs are high in protein and nutrients. In addition, they are low in calories and easily fit into most weight loss diets.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Chicken egg is one of the most affordable, delicious and nutritious foods known to man from time immemorial. Inside the dense shell is a transparent, multi-layered protein mass, which has a different density to hold in the center of the nucleus -. The protein is an almost colorless viscous liquid, odorless, has a gluing property, and forms a dense foam when whipped.

egg white calories

The calorie content of egg white is 44 kcal per 100 grams of product.

90% of egg white is water, the rest is proteins different kind, such as ovoalbumin, ovomucin, lysozyme, etc. The egg white also contains: vitamins, essential minerals:, (calorizator). Protein does not contain fats and cholesterol, therefore it is an ideal food for those recovering from viral, colds and other diseases. Fresh protein chicken eggs has bactericidal properties, is necessary for hematopoiesis processes, improves the functioning of brain cells, is a prophylactic against the formation of cataracts. Egg white is a powerful immunostimulant, it has the ability to neutralize the negative influence of the external environment.

Nutritionally, an egg can replace 200 grams and 50 grams of meat. Chicken eggs have the highest digestibility among animal products, which is 97-98%, that is, the egg is almost completely absorbed by the body

Harm of egg white

Excessive consumption of eggs provokes an increase in the level of "bad" cholesterol, which is fraught with the risk of diseases of the cardiovascular system. A protein can cause allergic reactions in case of individual intolerance to the product.

egg white for weight loss

Athletes-bodybuilders for effective "drying" of the body (reduction of body fat with minimal loss muscle tissue) often use an omelet made from egg whites alone. Various diets include both whole eggs and proteins separately in their diet. Examples are , .

Egg white in cooking

The most common egg white dish is meringue airy dessert (or meringue, so familiar). Meringue is prepared as a separate delicacy, or pies and cakes are covered with a protein mass, then baked to a delicious crust. Protein cream - the name speaks for itself, they stuff tubes, eclairs and baskets, use it as a layer of biscuit cakes. Almost no dough can do without egg whites, be it bread, pastries, pancakes or dumplings with dumplings. Fresh egg whites are added to minced meat for cutlets or rolls so that finished products do not fall apart. Boiled egg whites (both as part of a whole egg and on their own) are ingredients in many appetizers, salads and soups.

Other uses of egg white

Chicken egg protein is successfully used for medical purposes - with its help, you can significantly alleviate the pain of burns, stop severe nosebleeds. Taking fresh egg white inside will relieve pain and sore throat, restore the lost voice and is indicated for poisoning, especially with mercury vapor.

In cosmetology, egg white is used to make masks to improve the condition of the hair; it is included in many products that smooth wrinkles and keep the skin in good shape. An excellent mask for oily skin - and egg white, the mask removes oily sheen and gives the skin a matte finish.

For more about chicken eggs, their sizes, weights, categories, see the article.

You can learn more about the benefits and dangers of eggs from the video clip of the TV show "About the most important thing."

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Eggs can be called one of the most popular and affordable products. What and to whom are they useful, what properties do they have and why are they so important? Not everyone knows the answers to these questions.

Composition and nutritional value

Eggs are considered a highly nutritious food. They are included in the diet for weight loss and muscle gain, have many useful properties and at the same time are not high-calorie, especially if you separate the yolk from the protein. The calorie content of an average egg is 79 kcal.

The egg itself consists of two parts - protein and yolk. Each of them has a different chemical composition, calorie content and contains its own set of elements necessary for our body.

The so-called protein got its name due to the fact that it consists almost entirely of water and high-quality proteins with a complete amino acid set. The remaining few percent are vitamins, enzymes, lipids and carbohydrates. Protein makes up about 60% of the total mass of the egg and contains 46-50 kcal. It is well absorbed by the body and has a positive effect on its work.

More than half of all proteins in the composition of egg white are ovalbumin or egg albumin - a reserve element necessary for the normal development of the embryo. No less important components are the proteins conalbumin and lysozyme, which have an antibacterial effect.

In addition to proteins, egg white contains enzymes, carbohydrates, most B vitamins, micronutrients, and macronutrients.

The calorie content of the yolk is much higher than the calorie content of the protein. Like protein, it contains proteins, vitamins and other essential elements, but most of them are lipids - almost 5 g of mass is useful for them. Fatty acids such as linolenic, palmitic, stearic and others are of great nutritional value.

Hard-boiled and soft-boiled eggs almost do not differ in calories from raw ones, but, unlike them, they are much better absorbed. Energy value fried fried eggs a little higher - about 100 kcal, and when frying on vegetable oil it increases to 120-130 kcal. The calorie content of an omelette from one egg is approximately 150 kcal. But the most high-calorie egg product is egg powder, or dry melange: its energy value per 100 grams is as much as 500-550 kcal.

Table of calorie content of eggs of different cooking methods

Products (100g)	squirrels	fats	carbohydrates	calories
A raw egg	12,8	11,5	0,7	157
Soft-boiled egg	12,9	11,5	0,8	159
Hard boiled egg	13	11,6	0,8	160
Egg powder	45	47	4,5	542
Omelette	9,5	15,4	1,9	184
Fried egg	12,8	20,8	0,9	243
crude protein	82,5	1,7	7,1	44
raw yolk	51	52,3	4,7	352

The chemical composition of eggs in the table

Element	Qty
Calcium	54 mg
Magnesium	13 mg
Potassium	139 mg
Phosphorus	190 mg
Sodium	134 mg
Sulfur	175 mg
Chlorine	136 mg
Copper	82 mcg
Manganese	0.03 µg
Zinc	1.1 mg
Iron	2.5 mg
Iodine	21 mcg
Chromium	4 mcg
Fluorine	54 mcg
Selenium	31.6 mcg

Quail egg calories

The calorie content of a quail egg is slightly higher than that of a chicken egg. Its approximate figure is 168 kcal. Of course, based on 100 g of the product, because the quail egg itself is much smaller than the chicken one. Its mass is 10 g, and the energy value is 16-17 kcal, respectively.

ostrich

The mass of an ostrich egg exceeds the mass of a chicken egg by 20-30 times, but the calorie content, on the contrary, is lower - 118 kcal. The average egg weighs 1200 g, and its energy value is estimated at 1400 kcal.

goose

A goose egg is three to four times larger than a chicken egg, and its calorie content is 300-400 kcal. The energy value of a goose egg per 100 g of product is 185 kcal

turkey

Turkey eggs are closest to chicken eggs in terms of their weight and properties. The weight of an average egg is 70-80 g. The energy value, based on 100 g, is estimated at 171 kcal, and the calorie content of one egg is 130 kcal. In the composition of turkey eggs, there are fewer proteins than in chicken eggs, and, on the contrary, there are more lipids, so they are not considered dietary.

Useful properties of eggs

There is no doubt about the benefits of eggs, so they must be on the menu of anyone who monitors their nutrition and health. They contain all necessary for man a set of essential and nonessential amino acids, vitamins, as well as fats, from which our body draws energy and "building material", including for the synthesis of hormones.

Among the useful properties of eggs, there are several main ones:

Positive effect on the immune system due to vitamins
Helps fight gastrointestinal problems
Reduce the risk of developing cardiovascular disease and cancer
Improve vision, are a good prevention of cataracts
Increases bone strength due to the high content of vitamin D
Have great importance in muscle building, especially since egg proteins are absorbed better than meat or dairy products
Improve the performance of the male reproductive system
Stimulate the brain, strengthen memory

Boiled eggs do not lose their properties, so it is best to eat them in this form. Regarding their benefits and safety in their raw form, experts differ, but most still recommend heat-treating eggs.

Harm and contraindications

Just like any other product, eggs have a number of contraindications.

Individual intolerance . Of course, people who are allergic to eggs will have to give them up. Adults and especially children with hypersensitivity should also be careful - the ovomucoid contained in the egg white often causes an allergic reaction. However, in kids by the age of five or six, allergies often go away on their own.
Cholesterol . Egg yolks contain cholesterol, and this should be taken into account first of all by people prone to cardiovascular diseases. To avoid a health hazard, it is recommended to consume no more than two eggs per day or to separate the yolk from the protein. The latter is safe even in large quantities.

Salmonella. It should be borne in mind that salmonella bacteria can be found in eggs, especially domestic ones. It can cause serious diseases of the gastrointestinal tract, so you need to follow a few simple rules- before cooking, wash eggs with soap and cook for more than ten minutes.

Eggs in the diet

Eggs can safely be called a dietary product. Firstly, one egg contains as much as 5-6 g of protein, despite the rather low calorie content.
Eggs saturate well even in small volumes, thus eliminating small snacks in between meals.
Compared to the main dietary products eggs have another advantage - low cost.

In addition, eggs are a source of not only proteins, but also fats. This is important because lipids saturate the body no worse than proteins, and the feeling of satiety will help to reduce portions of food and lose weight faster. It is impossible to refuse fats completely, even on a diet: the body needs a balanced diet in order to work normally.

When following a diet with a low-calorie diet, it is necessary to separate the proteins from the yolks and the number of calories in the same omelet will decrease significantly.

Some people are so eager to lose weight that they get a lot of health problems thanks to fasting and mono-diets. After such a blow to the body, he needs recovery, one that will not return the weight to its previous numbers. Eggs are perfect for this.

Consumption rate per day

The daily rate of eating eggs depends on many factors: the age of the person, his state of health, lifestyle.

A healthy adult can eat 3-5 whole chicken eggs per week without risk of harm to health. But one protein can be safely eaten several times more, since the yolk is considered the main source of cholesterol.

Children should be given eggs with caution - they often cause allergies. Up to a year, it is better to refrain from introducing eggs into the diet, and you can only give them to a child in the form of proteins. If allergic reaction did not follow, which means that the yolk will not harm either. To a small child 2 eggs per week will suffice.

For people involved in sports, the weekly rate can be exceeded. Physical exercise require a lot of protein, so you can eat up to 15 eggs per week.

Older people, especially those suffering from cardiovascular diseases, egg consumption should be kept to a minimum. The norm in this case should be no more than 1-2 chicken eggs per week.

How to choose the best

First of all, you need to pay attention to the eggs themselves. They should be clean, free of cracks and not too different from each other in weight and size. The shell of a fresh egg will look matte, and the egg itself should not be too light.
According to quality standards, each egg must be stamped with a marking. This will allow you to understand which category it belongs to, and what its maximum term storage.

The letter "D" as the first sign in the marking indicates that the egg is dietary and is stored for no more than a week. The letter "C" - a table egg - means that the shelf life of such eggs is 25 days.

The second mark of the label is determined by the category of the product. Sign "B" - the highest category, "O" - selected egg, "1", "2" and "3" - 1, 2 and 3 categories, respectively.

Already purchased eggs can be additionally checked at home. It is necessary to lower the egg into a strong saline solution; if it is stale, it will immediately float to the surface.
You can test the quality of an egg by cracking it. The white of a fresh egg should not have spots or inclusions.
If a boiled egg is difficult to peel, this indicates its freshness.

Diet egg recipes

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Eggs are familiar and traditional food products, chicken eggs are considered the most common. Laying hens lay one (rarely two) eggs once a day, the most useful are eggs from young domestic hens, they are small in size, but have a pronounced "egg" taste.

Chicken egg calories

The calorie content of a chicken egg is 157 kcal per 100 grams of product. It must be taken into account that average weight one egg varies from 35 to 75 g, so the calculation of calories will be appropriate.

Harm of chicken eggs

The main harm of chicken eggs is the possible presence of a dangerous microbe in them - salmonella, which causes salmonellosis, which causes serious inflammation of the intestines, blood poisoning and paratyphoid. Excessive consumption of boiled eggs can cause digestive problems, constipation.

IN chemical composition chicken eggs more than ten essential vitamins - vitamins (,), and, as well as almost the entire table chemical elements Mendeleev -, and, and, boron and, and titanium, silicon, and aluminum, and. There is a lot of iron in eggs, but it is not absorbed very well from eggs, so it is better to use meat and liver as a source of iron. At the same time, if you drink raw eggs, they also prevent the absorption of iron from other foods.

A chicken egg consists of protein and yolk. - a supplier of natural, easily digestible protein, on average, protein contains 10 g per 100 g of egg white. contains fat-soluble vitamins and cholesterol.

Egg yolk contains a high amount of fat, but these are mainly polyunsaturated fatty acids and monounsaturated fatty acids, saturated fatty acids account for a smaller% content:

Polyunsaturated fatty acids:

Linoleic acid - 16%
Linolenic acid - 2%

Monounsaturated fatty acids:

Palmitoleic acid - 5%
Oleic acid - 47%

Saturated fatty acids:

Palmitic acid - 23%
Stearic acid - 4%
Myristic acid - 1%

One egg contains about 130 mg of choline. Choline, which is part of the yolk, regulates the amount of fat and cholesterol in the body.

Part of the chicken egg, improves blood flow to the brain, which improves memory and prevents the development of sclerosis (calorizator). Even egg shells, washed, peeled and dried, are a very useful product for strengthening bones and stimulating hair growth.

In the composition of eggs, the cholesterol content reaches - 570 mg. Cholesterol is found only in the yolk and it is considered the least harmful, because it is balanced by lecithin, which in turn is necessary for the nutrition of nerve cells.

Nutritionally, an egg replaces two hundred grams of milk and fifty grams of meat. Chicken eggs must be consumed several times a week, they are almost completely absorbed by the body (by 97-98%), without clogging the intestines with unnecessary toxins. Although eggs are considered very nutritious product, they don't get better. Moreover, they are often included in therapeutic diets.

Egg and cholesterol

In a day healthy person 1 egg is allowed. If a person has an elevated level of cholesterol in the blood, then nutritionists recommend eating 2-3 eggs per week.

Categories of chicken eggs

Chicken eggs sold from poultry farms are labeled depending on the shelf life and weight of an individual egg. Usually on the package we see a letter and a number, or two capital letters, find out what they mean.

The first is a sign indicating the shelf life of the product:

D - dietary egg, the implementation period does not exceed 7 days,
C - table egg, allowable implementation period - 25 days.

By weight, chicken eggs are divided as follows:

B - egg of the highest category, weighing 75 g and more,
O - selected egg, 65-74.9 g,
1 - egg of the first category, 55-64.9 g,
2 - egg of the second category, 45-54.9 g,
3 - egg of the third category, 35-44.9 g.

Differences in chicken eggs in appearance

Chicken eggs, even in one package, can look completely different - almost round and elongated, with a pronounced sharp tip or almost perfectly oval, white, cream, light brown, with dark spots, matte and glossy, smooth and rough to the touch. This in no way affects the quality and taste, usually white eggs are laid by white chickens, and colored eggs are laid by laying hens. bright colors. Therefore, choosing eggs of different colors, we first of all give preference to our aesthetic preferences. Often there are eggs with two yolks - until now, scientists have not come to an unambiguous conclusion whether this is a pathology or a common thing. For serving, such eggs are very effective, and differ from ordinary ones in an enlarged shape.

There are several options for how you can find out about the freshness of eggs. But knowing such a thing that the longer the egg is stored, the easier it becomes, we chose the simplest option - dip the egg into a glass of water. If the egg drowned, then it is the freshest, 1-3 days after the chicken laid it, if the egg floats, but does not rise high, then this means that the chicken laid the egg about 7-10 days ago. And if the egg is left floating on the surface of the water, the chicken laid such an egg more than 20 days ago.

Each egg is covered with a film from nature, which allows the eggs to be stored for a long time, so it is not recommended to wash it off before storing the eggs, but before the process of cooking the eggs, it is better to wash off the film with water.

Chicken egg and weight loss

Many have heard about the benefits of chicken eggs and their beneficial effects on the reset process. extra pounds. "Two boiled eggs for breakfast - excess weight as it happened ”- a familiar slogan, right? If you think about it carefully, it's not so simple. Recall that athletes-bodybuilders, who are critical of any product, consume only proteins during the “drying” period of the body, ignoring the yolks in order to get pure protein and get rid of cholesterol. Therefore, before unconditionally believing in fast weight loss on some chicken eggs, you need to understand whether it is so useful. However, there are those that are based on the use of chicken eggs and lead to real weight loss.

Cooking chicken eggs

Probably, there is no simpler and more necessary product in nature and in our refrigerator than a chicken egg. Starting with a raw egg, which is drunk, seasoned with pepper and beaten into eggnog, to soft-boiled eggs, in a bag, poached and hard boiled. Fried eggs, simple omelettes, with bacon and fillings, puddings and egg muffins, fillings for pies, meatloaf and pancakes, an indispensable ingredient in almost all your favorite salads, cold appetizers, desserts - meringues and almond cakes, dough additives and colored eggs for Easter - the list can be continued indefinitely, because chicken eggs are a universal product that are boiled, fried and baked in the oven, eaten raw and in any case, except for pleasure, they get the maximum benefit.

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Someone considers eggs a healthy food and eats them every day for breakfast. Others believe that it is better to look for another source of protein, as they have too much "bad" cholesterol. It's time to reveal the whole truth about this product. In what quantity to use it, how much protein is in a chicken egg and is it inferior to quail in this indicator?

Chicken Proteins: Lots of Protein and Safe Cholesterol

The most important building material human body is a protein. Without it, the growth of muscles, ligaments, bones and tissues is impossible. It helps the immune system perform its duties well, supports digestive functions, and is involved in metabolism. Without this element, the production of enzymes and hormones will stop. The lack of protein turns into a loss of muscle tissue, heart problems, weakened immunity, and in extreme cases can even lead to death.

A person needs 0.8 g of protein per kilogram of weight per day. It is enough to find out how much protein is in a chicken egg to understand that this is the fastest and most delicious way to “feed” your body with such a necessary substance. At the same time, egg white cholesterol will not “contaminate” blood vessels, because it is almost instantly neutralized by other components of the egg.

How much protein will enter the body with one chicken egg?

We will immediately answer the main question - how many proteins are in 1 chicken egg. Its amount is from 3 to 4 g. The egg that the bird laid is 87% water, and 11% of its composition is the main ingredient useful to humans - proteins. The other 2% are minerals and ash.

Not all hens lay eggs of the same size. In the trading network, such goods are divided into categories. The main criterion for classification is weight. In accordance with it, the amount of protein in an egg can be as follows:

the third category (small) - the weight of the egg is from 35 to 44.9 g, the protein accounts for 23-30 g, the protein content is from 2.6 to 3.3 g;
the second (average) - one egg pulls 45-54.9 g, protein weight - 30-36.6 g, protein - 3.3-4.1 g;
the first (large) - 55-64.9 g, the protein weighs 36.7-43.3, the body will have 4.2-4.8 g of protein;
category "O" (very large) - 65-74.9 g, 43.3-50 g, 4.8-5.5 g (total weight, protein weight and amount of proteins);
“giant” eggs that weigh more than 75 g. They contain up to 50 g of protein, more than 5.6 g of protein.

Protein can be found in many animal products, but eggs top the list. Protein of chicken origin is several times superior to milk, beef or fish. And all because it is almost completely (94%) absorbed by the body. We can say that this product contains a "smart" high-quality protein that stores all the amino acids in the right proportions.

Therefore, the body can use it to build its own proteins. This is the gold standard for protein quality. It is for him that other sources of this substance are compared (for example, soy and whey). But not only this is valuable in it. Chicken protein is a real treasure trove of vitamins D, B, K, E, PP. And under the egg shells are hidden such important elements like magnesium, potassium, iodine, iron, fluorine and sodium.

For those who like to count: weighing protein

If you like accuracy, buy homemade eggs (without specifying a category), then you are unlikely to be satisfied with the average option. You can independently calculate exactly how many grams of protein are in one chicken egg. There is nothing difficult in this. To get the most reliable result, you will need a kitchen scale. If you have not yet acquired such a miracle of technology, then just remember: the weight of one egg is 60 g. The third part of this mass (20 g) belongs to the protein.

But do not think that by eating protein, you will automatically get the same amount of protein. After all, it has water in it. To find out the amount of protein, you need to take into account the nutritional value per 100 g of the product. In 100 g of egg white - 11 g of protein. Thus, 20-30 g contains from 2-3 g (maximum 4 g) of pure protein mass.

Now try to guess the riddle: why is there 12.7 g of protein in 100 g of eggs, and only 11 g in the same serving of protein? And all because the yolk is also rich in protein: it contains 2.7 g.

How does the amount of protein change depending on the method of preparation?

Doctors and nutritionists do not recommend eating raw eggs. Firstly, this way you can get sick with salmonellosis, and secondly, they argue that such a protein is almost not absorbed: only half of the “eaten” with raw egg protein will be used by the body. Meanwhile, if you boil or fry eggs (without adding oil), then the amount of protein will not change. By boiling a couple of soft-boiled eggs, you can get the protein rate necessary to maintain good health.

It is no longer a secret for you how many proteins are in a boiled chicken egg. They are about 4 g. The same supply of protein contains fried eggs cooked in a dry frying pan. But if you fry the scrambled eggs in butter, then the protein will be 14 g. The omelette will already have 17 g, and if grated cheese is added to it, then 25 g.

Regular or quail: where is more protein?

I must say that chicken eggs have only one worthy competitor - quail. They are much inferior in size (their mass barely reaches 10-12 g), but the protein supply in them is larger - 6 g. If we compare the amount of protein per 100 g, then quail eggs will also win - 13.1 g versus 12 .7 g in chicken.

Quail egg has another important advantage - it does not cause allergies. Therefore, it can be used as a source of protein by people suffering from intolerance to the natural chicken product.

As for the giants in the world of ostrich eggs, their weight is really impressive - up to 780 g! Given that protein accounts for up to 55-60% of the total weight, it will not be difficult to determine how much protein is in one piece. But this delicacy is not to everyone's taste. There is no need to talk about the eggs of waterfowl, since they are not customary to eat. It is believed that they can become a source of infection even if they are subjected to heat treatment.