The egg

The egg is a natural, healthy and nutritious food.

From the beginning of times the egg has been a staple of humanity. It is known that the Egyptians and the Chinese already had birds for egg production around the year 1,400 BC Nevertheless, a few years ago the egg was unfairly accused and came to believe that consumption could be harmful to health. Fortunately, at present we know more about the egg and its properties again become highly valued.

Eggs have been a source of food to humans for thousands of years

The origins of poultry farming dating back to 8000 years ago when they began to domesticate in China and India regions of Gallus gallus species that lived in the jungle. From here they came through Mesopotamia to Greece, and disseminated to the rest of Europe by Celtic culture.

Since ancient times, the egg has been surrounded by findings that often border on the supernatural, and diverse cultures including Celtic, Greek, Egyptian or Hindu have found in the egg the germ of the universe. In Chinese tradition, the chaos which results the world looks like a chicken egg. Furthermore, the egg appears in ancient cultures as a symbol of periodic renewal of nature, and for many people, the egg has been a symbol of fertility, apart from a revitalizing food, besides being taken as an aphrodisiac.

Properties Per 100 g = 2 medium size eggs Percentage of RDI* for adults
Energy 141 kcal / 593 kJ 7,1%
Proteins 12,7 g --
Carbohydrates 0,68 0,26%
Lipids/fats   13,8%
Cholesterol 410 mg --
Vitamin A (retinol) 227 mg 28,4%
Carotenoids (b-caroteno) 10 mg --
Vitamin D 1,8 mg 36,0%
Vitamin E (a-tocoferol) 1,9 mg 15,8%
Vitamin K 8,9 mg 11,9%
Riboflavin (Vit. B2) 0,37 mg 26,4%
Folic Acid (Vit. B9) 51,2 mg 25,6%
Vitamin B 12 2,1 mg 84%
Phosphorus 216 mg 30,9%
Calcium 56,2 mg 7,0%
Sodium (Salt) 144 mg 6%
Selenium 10 mg 18,2%

* RDI: Recommended Daily Intake.