How much protein is in the boiled egg?

Eggs are one of the most used and available food products, from which do a variety of dishes.

How many proteins are in the boiled egg?

The egg consists of protein and yolk, which have many useful substances. The amount of protein in the egg is more than twice the yolk. The amount of protein in the boiled egg depends on the size of the chicken egg, but the average figure is about 6 grams. The egg yolk also contains protein, about 4%.

Egg protein mainly consists of water. To understand how much protein in a boiled egg you need to know how much protein in 100 grams.

The amount of proteins, fats and carbohydrates in the boiled egg is distributed in the following percentage: 12.7% protein, 10% fat and 1% carbohydrate. Therefore, the content of protein in the boiled egg is not so great.

Egg protein contains many organic components, protein and amino acids . Thus, the protein directly affects the full functioning of the body. Egg protein does not contain cholesterol, and is also easily absorbed by the body. Enzymes that are in the protein, improve brain function and promote the rejuvenation of cells, due to the fact that they saturate their energy.

Protein is a low-calorie product, because in 100 grams contains only 47 calories. Calorie protein in one egg can be different, it all depends on the size of the egg. Also the number of calories varies due to the way the egg is cooked. Unlike fried, the boiled egg does not lose its useful properties, and its caloric value is 79 kcal per 100 grams of product, while the energy value of the roasted egg reaches as much as 179 kcal.

Egg white is so useful that it is included even in a dietary diet for therapeutic and preventive purposes, as well as in the diet of professional athletes.

Protein in quail eggs

Quail eggs are an excellent analog of chicken eggs. Due to the small size of quail eggs, the protein content in it is slightly less and is equal to 11.9%. It has more amino acids, nutritional components and many other useful substances. For example, the amount of vitamin A in a quail egg is more than in a chicken in a whole two times. Quail eggs are hypoallergenic, so they are often introduced into the diet of people prone to allergies. They must also be used with dietary nutrition and people who have gastrointestinal disorders. Protein, which is part of these eggs, is actively used by athletes to build muscle.