The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis

Table 1

Nutrient values of a medium-size boiled egg, whole milk with added vitamin D, and boiled manufacturing beef.

Category		Boiled egg		Whole milk with added vitamin D	Boiled manufacturing beef
Nutrient	Unit	1 large; (50.0 g)	1Value; (100 g)	1Value; (100 g)	1Value; (100 g)
Proximates
Energy	kcal	78	155	61	126
Water	g	37.31	74.62	88.13	73.1
Protein	g	6.29	12.58	3.15	24.21
Total lipid (fat)	g	5.3	10.61	3.25	3.26
Carbohydrate, by difference	g	0.56	1.12	4.8	0
Fiber, total dietary	g	0	0	0	0
Sugars, total	g	0.56	1.12	5.05	0
Minerals
Calcium, Ca	mg	25	50	113	6
Iron, Fe	mg	0.59	1.19	0.03	1.78
Magnesium, Mg	mg	5	10	10	16
Phosphorus, P	mg	86	172	84	129
Potassium, K	mg	63	126	132	183
Sodium, Na	mg	62	124	43	32
Zinc, Zn	mg	0.53	1.05	0.37	5.02
Vitamins
Vitamin C, total ascorbic acid	mg	0	0	0	0
Thiamin	mg	0.033	0.066	0.046	0.042
Riboflavin	mg	0.257	0.513	0.169	0.096
Niacin	mg	0.032	0.064	0.089	1.759
Vitamin B6	mg	0.06	0.121	0.036	0.16
Folate, DFE	μg	22	44	5	0
Vitamin B12	μg	0.56	1.11	0.45	1.02
Vitamin A, RAE	μg	74	149	46	8
Vitamin A, IU	IU	260	520	162	27
Vitamin E (α-tocopherol)	mg	0.52	1.03	0.07	0.57
Vitamin D (D2 + D3)	μg	1.1	2.2	1.3	0.1
Vitamin D	IU	44	87	51	5
Vitamin K (phylloquinone)	μg	0.1	0.3	0.3	0
Lipids
SFAs	g	1.633	3.267	1.865	1.154
MUFAs	g	2.038	4.077	0.812	0.897
PUFAs	g	0.707	1.414	0.195	0.246
Trans fatty acids	g	0	0	0	0.078
Cholesterol	mg	186	373	10	67

Nutrient values and weights are for edible portion; SFAs: saturated fatty acids, MUFAs: monounsaturated fatty acids, and PUFAs: polyunsaturated fatty acids.