Protein in eggs?!
Protein in eggs!?
Sry I know this is a dumb question but how much protien is in a single egg if you boil it and take the yolk out, so it will just be egg whiteWww@FoodAQ@Com
Sry I know this is a dumb question but how much protien is in a single egg if you boil it and take the yolk out, so it will just be egg whiteWww@FoodAQ@Com
Answers:
Wrong answer Atomic, it's almost 1/2&1/2 but the white has more!.
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 re-quirement
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 avail-able
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 sup-ports
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!.Www@FoodAQ@Com
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 re-quirement
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 avail-able
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 sup-ports
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!.Www@FoodAQ@Com
A whole hard-boiled egg (including the yolk) has 6!.3g of protein!.
A hard-boiled egg white has 3!.6 g of protein!.Www@FoodAQ@Com
A hard-boiled egg white has 3!.6 g of protein!.Www@FoodAQ@Com
very little
all the protein is in the yolkWww@FoodAQ@Com
all the protein is in the yolkWww@FoodAQ@Com