The versatile composition of an egg includes all elements required to develop a chicken. The nutrients are mainly found in the yolk, however, the content of riboflavin (vitamin B2) is found in the white. The white also contains protein. Protein and fat constitute the energy providing nutrients in the egg, and the content of carbohydrate is approx. 1 g per 100 g of eggs.


Eggs are one of the most unique and varied foods which provide our daily meals with vitamins and minerals in an easy, natural and delicious way. The eggs contain all essential nutrients except vitamin C, and an egg contains 11 g of fat per 100 g, of which 57 percent are unsaturated fatty acids. Due to the many preparation methods, eggs are also an important part of Danish food culture – and a natural source of a healthy diet in our everyday lives.


Eggs are an important source of especially iodine, selenium and vitamin D – the exact same nutrients which Danes may often be missing in their daily intake. The content of iodine and selenium per 100 g corresponds to the same amount in fish (21 microgram per 100 g).


Vitamin content in eggs per 100 g:

Vitamin A - 208 mg - 26% of adequate daily intake (ADI)

Riboflavin (B2) – 0.45 mg - 32% of ADI

Niacin (B3) – 3.05mg - 19% of ADI Vitamin B12 - 2 mcg - 80% of ADI

Biotin (B7) - 25 mcg - 50% of ADI

Pantothenic acid (B5) - 1,6 mg - 27% of

ADI Vitamin D – 1.75 mcg - 35% of ADI

Vitamin E – 1.8 mg - 15% of ADI


Eggs contain approx. 12 g of protein per 100 g together with the eight essential amino acids: Valin, leucin, isoleucin, treonin, tryptofan, fenylalanin, metionin and lysin. In terms of both quality and quantity, the composition of the amino acids is the best possible and the protein content of an egg is often used as a reference when determining the nutritional value of other proteins. An egg covers up to 15 percent of the daily protein needed by an adult.


Fat is present in the egg yolk in the form of trigcerids, cholestorol and lecithin. The egg yolk contains linolen acid which is one of the most common fatty acids. Monounsaturated and polyunsaturated fatty acid constitute approx. 2/3 of the fatty acids in the yolk.

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