The number of egg calories depends on the size of the egg and how it is cooked.
However please bear in mind that eggs are a very economical way to fulfill the essential nutritional requirements of the body. So I wouldn't worry too much about egg calories as long as eaten in moderation.
You will find that yolk has approximately 3.5 times more calories than egg white; frying and scrambling add 20 extra calories to egg due to oil or milk content, as compared to boiling or poaching. Calories in a standard sized egg:
- Yolk 60 kcal
- White18 kcal
- Scrambled 100 kcal
- Fried 98 kcal
- Boiled egg 75 kcal
- Poached 75 kcal
Egg White and Egg Yolk: Egg white has no cholesterol, and can be quite useful in weight loss, as it is low in sugar and calories and high in good quality protein with up to 40 different amino acids, protein is known to help you keep full longer.
Egg yolk, on the other hand, is high in saturated fats and even higher in cholesterol content. So it is not recommended if you are trying to lose weight. However, egg yolk has many more health benefits than egg white. It is full of nutrients, vitamins and essential fatty acids: protein, calcium, iron, phosphorus, zinc, riboflavin, selenium, folate, carotenoids, vitamins B12, D, E and K.
Egg Nutrition Facts:
Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.
• Chicken eggs provide all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A, riboflavin (vitamin B2), folic acid (vitamin B9), vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also a single-food source of protein.
• Vitamin D is naturally found in only a few foods, and yolk is one of them.
• They contain the best quality of protein with the perfect composition and it includes all the essential amino acids.
• Lutein, zeaxanthin and carotenoid help in preventing eye disease and macular degeneration.
• By preventing blood cloths, they can help decrease the risk of heart complications or stroke, but it should be eaten in moderation.
• Egg, on average, includes 10% fat and only 3% is in the form of saturated fats.
• Selenium and vitamin E in eggs may help protect cells from oxidation and cancers.
• Zinc in eggs, especially in egg yolk help maintain a stronger immune system.
• Choline helps regulate the cardiovascular system, nervous system and brain. One egg yolk contains approximately 300 micrograms of choline. Choline deficiency may also lead to the deficiency of folic acid.
• Minerals, vitamins and particularly high sulphur content in eggs promote healthy nails and hair.
• Calcium is essential in strengthening bones and teeth and vitamin D helps raise calcium absorption.
• It has a glycemic index value of zero and has no effect on blood glucose levels.
However please bear in mind that eggs are a very economical way to fulfill the essential nutritional requirements of the body. So I wouldn't worry too much about egg calories as long as eaten in moderation.
You will find that yolk has approximately 3.5 times more calories than egg white; frying and scrambling add 20 extra calories to egg due to oil or milk content, as compared to boiling or poaching. Calories in a standard sized egg:
- Yolk 60 kcal
- White18 kcal
- Scrambled 100 kcal
- Fried 98 kcal
- Boiled egg 75 kcal
- Poached 75 kcal
Egg White and Egg Yolk: Egg white has no cholesterol, and can be quite useful in weight loss, as it is low in sugar and calories and high in good quality protein with up to 40 different amino acids, protein is known to help you keep full longer.
Egg yolk, on the other hand, is high in saturated fats and even higher in cholesterol content. So it is not recommended if you are trying to lose weight. However, egg yolk has many more health benefits than egg white. It is full of nutrients, vitamins and essential fatty acids: protein, calcium, iron, phosphorus, zinc, riboflavin, selenium, folate, carotenoids, vitamins B12, D, E and K.
Egg Nutrition Facts:
Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.
• Chicken eggs provide all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A, riboflavin (vitamin B2), folic acid (vitamin B9), vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also a single-food source of protein.
• Vitamin D is naturally found in only a few foods, and yolk is one of them.
• They contain the best quality of protein with the perfect composition and it includes all the essential amino acids.
• Lutein, zeaxanthin and carotenoid help in preventing eye disease and macular degeneration.
• By preventing blood cloths, they can help decrease the risk of heart complications or stroke, but it should be eaten in moderation.
• Egg, on average, includes 10% fat and only 3% is in the form of saturated fats.
• Selenium and vitamin E in eggs may help protect cells from oxidation and cancers.
• Zinc in eggs, especially in egg yolk help maintain a stronger immune system.
• Choline helps regulate the cardiovascular system, nervous system and brain. One egg yolk contains approximately 300 micrograms of choline. Choline deficiency may also lead to the deficiency of folic acid.
• Minerals, vitamins and particularly high sulphur content in eggs promote healthy nails and hair.
• Calcium is essential in strengthening bones and teeth and vitamin D helps raise calcium absorption.
• It has a glycemic index value of zero and has no effect on blood glucose levels.
