Eggs, chicken, whole, raw

Whole raw chicken eggs include both the white and the yolk. They mainly provide protein and fat, with only trace amounts of carbohydrate. Per 100g, they contain 13g of protein and 9g of fat, including 2.5g of saturated fat. They also provide vitamins and minerals, including 2.7µg of vitamin B12 per 100g. These figures describe raw eggs rather than eggs cooked with added ingredients.

Protein is needed for the growth and repair of body tissues, while vitamin B12 supports normal nerve function and red blood cell formation. For people monitoring saturated fat or energy intake, cooking eggs with butter or oil changes their nutritional content. Full nutrient figures are provided in the tables below.