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    Home»Egg Facts

    Egg Facts

    Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories an egg. Eggs are some of the most fascinating parts of our diet, simply because they themselves are so unique. Eggs are reproductive shells laid by females of numerous species, including fish, reptiles, and, in terms of human nutrition, birds. While fish eggs are also eaten in a number of cultural dishes and national cuisines, bird eggs are the most commonly consumed variety of eggs by humans, and out of bird eggs, chicken eggs are by and large the most popular. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults. Plus, nutrition research suggests eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. Eggs are considered to be one of the best sources of protein available. One medium-sized egg weighing 44 g typically contains 5.53 g of protein.

    Name Egg
    Name in Other Languages Albanian: Vezë
    Armenian: Dzu (ձու)
    Arabic: Baydatan (بيضة), Shakhs (شخص),  Mutasahil (متساهل)
    Azerbaijani: Yumurta
    Afrikaans: Eier
    Basque: Arrautza
    Bengali: Ḍima (ডিম)
    Belarusian: Yaĭtse (яйка)
    Bosnian: Jaje
    Bulgarian: Yaĭtse (яйце)
    Catalan: Ou
    Chichewa: Dzira
    Cebuano: Itlog
    Chinese Simplified: Jīdàn (鸡蛋), Dàn(蛋); Tamago(卵); Jīdàn (鸡蛋); Luǎnxìbāo yòng dànhuáng diào bàn(卵细胞 用蛋黄调拌); Xiàng… Zhì jīdàn (向…掷鸡蛋); Sǒngyǒng (怂恿), Shāndòng (煽动)
    Chinese Traditional: Jīdàn (雞蛋), Dàn (蛋); Tamago (卵); Jīdàn (雞蛋); Luǎnxìbāo yòng dànhuáng diào bàn (卵細胞 用蛋黃調拌); Xiàng… Zhì jīdàn (向…擲雞蛋); Sǒngyǒng (慫恿), Shāndòng (煽動)
    Croatian: Jaje
    Czech: Vejce
    Danish: Egg (æg)
    Dutch: Ei, kerel aanmoedigen, aansporen
    Estonian: Muna
    Esperanto: Ovo
    Finnish: Muna
    Filipino: Itlog
    French: œuf
    Galician: Ovo
    German: Ei,
    Georgian: verts’khi (კვერცხი)
    Gujarati: Iṇḍā (ઇંડા)
    Greek: avgó (αυγό), oón (ωόν)
    Hausa: Kwai
    Haitian Creole: Ze
    Hindi: Anda (अंडा)
    Hebrew: Egg (ביצה), ביצית; ברנש (סלנג) לדרבן, לעודד
    Hmong: Qe
    Hungarian: Tojás
    Icelandic: Egg
    Irish: Ubh
    Igbo: Egg
    Indonesian: Ttelur
    Italian: Uovo, cellula uovo, ovulo; (sl) individuo, tipo; (mil) bomba incitare, stimolare, spingere, istigare
    Japanese: Tamago (卵), Luǎnzǐ(卵子); Hito (zokugo) tori no tamago o saishū suru (人(俗語) 鳥の卵を採集する); Sendō suru (煽動する)
    Javanese: Endhog
    Kannada: Moṭṭe (ಮೊಟ್ಟೆ)
    Kazakh: Jumırtqa (жұмыртқа)
    Khmer: Saout (ស៊ុត)
    Korean: Dalgyal (달걀), Al (알), dalgyal (달걀); nanja (난자);, buchugida (부추기다), gyeoglyeohada (격려하다)
    Latin: Ovum
    Latvian: Ola
    Lao: Muṭṭa (ໄຂ່)
    Lithuanian: Kiaušinis
    Macedonian: Jајце
    Maltese: Bajd
    Malayalam: Muṭṭa (മുട്ട)
    Marathi: Andi (अंडी)
    Mongolian: Ondög (өндөг)
    Malagasy: Atody
    Malay: Telur
    Maori: Hua
    Myanmar (Burmese): Kyaatu (ကြက်ဥ)
    Nepali: Anḍā (अन्डा)
    Newari: Kheyn (खेयं)
    Norwegian: Egg
    Persian: Egg (تخم مرغ)
    Polish: Jajko
    Portuguese: Ovo, óvulo; pessoa (Gíria) instigar, atiçar, encorajar
    Romanian: Ou
    Russian: Yaytso (яйцо), Zarodysh (зародыш), yaytsekletka (яйцеклетка); bomba (бомба), граната смазывать (granata smazyvat), yaytsom granata smazyvat’ yaytsom (yaytsom граната смазывать яйцом), zabrasyvat’ tukhlymi yaytsami (забрасывать тухлыми яйцами), podstrekat (подстрекать), naus’kivat’ (науськивать)
    Serbian: Jаје
    Sesotho: Lehe
    Sinhala: Tkẖm mrgẖ (බිත්තර)
    Slovak: Vajcia
    Slovenian: Jajce
    Somali: Ukun
    Spanish: Huevo
    Swahili: Yai
    Swedish: ägg, ägg; typ, karl driva på, egga upp
    Tajik: тухм
    Tamil: Muṭṭai (முட்டை)
    Telugu: Guḍḍu (గుడ్డు)
    Thai: K̄hị̀ (ไข่)
    Turkish: Yumurta, bomba; torpido; eşek şakası teşvik etmek; tahrik etmek, kışkırtmak
    Ukrainian: Yaytse (яйце)
    Urdu: انڈے
    Uzbek: Tuxum
    Vietnamese: Trứng
    Welsh: Wy
    Yiddish: Ey (יי)
    Yoruba: Eyin
    Zulu: Egg
    Egg Shape & Size An oval shape, with one end rounded (the aerus) and the other more pointed (the taglion)
    Egg Color White, brown, Light Blue, Light Green, Light Pink , Dark Brown, Rust, or Red, Light Rust or Light Red
    Egg Taste Delightful
    Varieties/Types
    • Guinea Fowl Egg
    • Gull Egg
    • Goose Egg
    • Emu Egg
    • Ostrich Egg
    • Partridge Egg
    • Quail Egg
    • Bantam
    • Turkey Egg
    • Turtle Egg
    • Guinea Fowl
    • Pheasant
    • Rhea
    Major Nutrition Selenium, Se 15.3 µg (27.82%)
    Choline 117 mg (21.27%)
    Valine 0.428 g (20.27%)
    Isoleucine 0.334 g (19.98%)
    Tryptophan 0.083 g (18.86%)
    Threonine 0.276 g (15.68%)
    Vitamin B5 (Pantothenic acid) 0.764 mg (15.28%)
    Vitamin B-12 (Cobalamine) 0.36 µg (15.00%)
    Vitamin B2 (Riboflavin) 0.194 mg (14.92%)
    Leucine 0.541 g (14.64%)
    Phosphorus, P 98 mg (14.00%)
    Lysine 0.454 g (13.58%)
    Total Fat (lipid) 4.74 g (13.54%)
    Protein 6.26 g (12.52%)
    Histidine 0.154 g (12.50%)
    Vitamin A, RAE 80 µg (11.43%)
    Iron, Fe 0.88 mg (11.00%)
    Health Benefits
    • Help to Lose Weight
    • Growth and Development
    • Reduce the Risk of Stroke
    • Help to protect our bones
    • Cognitive Effects
    • For Eye Health
    • Promote healthy hair and nails
    • Reduced Risk of Heart Disease
    • Raise HDL (The “Good”) Cholesterol
      Incredibly Nutritious
    Calories in 1 large (50 gm) 72 K cal
     
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