The average weight of an egg without shell. Chicken egg: how much does it weigh in different ratios
The most important source of protein in our body are the eggs of birds. Information about how many grams of protein is in one egg has different meanings for different types of birds. The most consumed are chicken and quail eggs.
In addition, nutritionists, healthy nutrition experts and athletes take into account the amount of pure protein in an egg, while culinary specialists or losing weight are interested in how many grams of protein are in one egg - as one of the components of a highly nutritious product.
Such different feathered eggs
The amount of protein in feathered eggs depends on the total weight of the various eggs. So, for example, the average chicken egg weighs 50-55 g, quail - 10-12 g, goose - 200 g, guinea fowl - 25 g, pheasant - 60 g, turkey - 75 g, duck - 90 g. "Palm" by weight is held by ostrich eggs (900 g), the second place is held by the Australian emu bird (780 g). If the egg protein makes up 55-60% of its total mass, then it is easy to calculate how many grams in the protein of one egg in waterfowl or exotic birds. In official cooking, they are not recommended for use, as they are considered a possible source of infectious diseases even after heat treatment.
How many grams of protein are in one egg white?
Chicken or quail protein consists of 87% water and only 11% of the main nutrient - protein. The remaining 2% form various minerals and ash. To calculate how many grams in the protein of one egg, you need to know the category of chicken eggs, which takes into account many parameters, including the weight of the product. This table will help you navigate and find out the required result without using calculations:
The formula for calculating the mass of protein in an egg
Knowing the category of chicken eggs, you can easily calculate how much 1 egg white weighs. How many grams, for example, in the egg white of the first category? Its weight can be seen in the table, it is approximately 55-65 grams. The protein in the total mass of eggs is 56% - in chicken and 60% - in quail. For convenience, it is believed that the yolk occupies 1/3 of the mass of the egg, and the protein - 2/3. Calculation formula: find out the weight of the egg in accordance with its category and multiply by 2/3. Therefore, when calculating (or from the table given in the article), we get 36.7-43.3 g of protein as a product.
For example, a quail egg contains, on average, 6 g of protein.
For athletes and people adhering to the rules of healthy lifestyle
The main role in the exceptional nutritional value and benefits of eggs is played by biological value - this is how nutritionists call the degree of assimilation of the product. Eggs are easily digestible food, it is 98% digested by our body, so its nutritional value is a reference. To build muscle mass, athletes need to consume at the rate of 2-3 g of high-quality protein per 1 kg of their body weight. By knowing how many grams of protein are in one egg, you can calculate the required amount of the product in the diet for effective muscle building. Boiling or frying eggs without adding oil does not affect the amount of protein and it remains unchanged.
But a fried egg in oil contains 14 g of protein, an omelette - 17 g of protein, and with the addition of grated cheese - 15 g. Protein is a low-calorie product (44 kcal per 100 g). A daily two-protein omelet for breakfast helps you lose 67% more weight than eating other foods with identical calories. For many losing weight, the question arises as to why 100 grams of eggs contain 12.7 g of protein (protein), and the same amount of egg white contains only 11.1 g. It turns out that the yolk is almost 1.5 times richer in protein than protein: 16.3% vs. 1.1%.
How to use egg white?
Nutritionists recommend that you always heat-treat an egg or protein. Doctors do not advise eating raw eggs, as they are only 50% digested by the body, and can also become a source of salmonellosis. Do you know how many grams of protein are in one egg? By boiling two soft-boiled eggs for breakfast, you can get a personal daily protein intake.
Liquid yolk, if there is no allergy to its components, will become an excellent choleretic agent, reduce the risk of a heart attack and become an obstacle to the development of cataracts. Egg white will provide beneficial enzymes, protein, B vitamins and glucose, vitamin K, niacin, choline and essential amino acids that help in the synthesis and regeneration of cells and tissues in our body. There are no contraindications for egg white, except for individual intolerance.
Someone considers eggs a healthy food and eats them every day for breakfast. Others believe that it is better to look for another source of protein, as they have too much "bad" cholesterol. It's time to reveal the whole truth about this product. In what quantity to use it, how much protein is in a chicken egg and is it inferior to quail in this indicator?
Chicken Proteins: Lots of Protein and Safe Cholesterol
The most important building material of the human body is protein. Without it, the growth of muscles, ligaments, bones and tissues is impossible. It helps the immune system perform its duties well, supports digestive functions, and is involved in metabolism. Without this element, the production of enzymes and hormones will stop. The lack of protein turns into a loss of muscle tissue, heart problems, weakened immunity, and in extreme cases can even lead to death.
A person needs 0.8 g of protein per kilogram of weight per day. It is enough to find out how much protein is in a chicken egg to understand that this is the fastest and most delicious way to “feed” your body with such a necessary substance. At the same time, egg white cholesterol will not “contaminate” blood vessels, because it is almost instantly neutralized by other components of the egg.
How much protein will enter the body with one chicken egg?
We will immediately answer the main question - how many proteins are in 1 chicken egg. Its amount is from 3 to 4 g. The egg that the bird laid is 87% water, and 11% of its composition is the main ingredient useful to humans - proteins. The other 2% are minerals and ash.
Not all hens lay eggs of the same size. In the trading network, such goods are divided into categories. The main criterion for classification is weight. In accordance with it, the amount of protein in an egg can be as follows:
- the third category (small) - egg weight from 35 to 44.9 g, protein accounts for 23-30 g, protein content - from 2.6 to 3.3 g;
- the second (average) - one egg pulls 45-54.9 g, protein weight - 30-36.6 g, protein - 3.3-4.1 g;
- the first (large) - 55-64.9 g, the protein weighs 36.7-43.3, the body will have 4.2-4.8 g of protein;
- category "O" (very large) - 65-74.9 g, 43.3-50 g, 4.8-5.5 g (total weight, protein weight and amount of proteins);
- “giant” eggs that weigh more than 75 g. They contain up to 50 g of protein, more than 5.6 g of protein.
Protein can be found in many animal products, but eggs top the list. Protein of chicken origin is several times superior to milk, beef or fish. And all because it is almost completely (94%) absorbed by the body. We can say that this product contains a "smart" high-quality protein that stores all the amino acids in the right proportions. Therefore, the body can use it to build its own proteins. This is the gold standard for protein quality. It is on it that other sources of this substance are compared (for example, soy and whey). But not only this is valuable in it. Chicken protein is a real treasure trove of vitamins D, B, K, E, PP. And under the egg shell are hidden such important elements as magnesium, potassium, iodine, iron, fluorine and sodium.
For those who like to count: weighing protein
If you like accuracy, buy homemade eggs (without specifying a category), then you are unlikely to be satisfied with the average option. You can independently calculate exactly how many grams of protein are in one chicken egg. There is nothing difficult in this. To get the most reliable result, you will need a kitchen scale. If you have not yet acquired such a miracle of technology, then just remember: the weight of one egg is 60 g. The third part of this mass (20 g) belongs to the protein.
But do not think that by eating protein, you will automatically get the same amount of protein. After all, it has water in it. To find out the amount of protein, you need to take into account the nutritional value per 100 g of the product. In 100 g of egg white - 11 g of protein. Thus, 20-30 g contains from 2-3 g (maximum 4 g) of pure protein mass.
Now try to guess the riddle: why is there 12.7 g of protein in 100 g of eggs, and only 11 g in the same serving of protein? And all because the yolk is also rich in protein: it contains 2.7 g.
How does the amount of protein change depending on the method of preparation?
Doctors and nutritionists do not recommend eating raw eggs. Firstly, this way you can get sick with salmonellosis, and secondly, they argue that such a protein is almost not absorbed: only half of the protein “eaten” with a raw egg will be used by the body. Meanwhile, if you boil or fry eggs (without adding oil), then the amount of protein will not change. By boiling a couple of soft-boiled eggs, you can get the protein rate necessary to maintain good health.
It is no longer a secret for you how many proteins are in a boiled chicken egg. They are about 4 g. The same supply of protein contains fried eggs cooked in a dry frying pan. But if you fry the scrambled eggs in butter, then the protein will be 14 g. The omelette will already have 17 g, and if grated cheese is added to it, then 25 g.
Regular or quail: where is more protein?
I must say that chicken eggs have only one worthy competitor - quail. They are much inferior in size (their mass barely reaches 10-12 g), but the protein supply in them is larger - 6 g. If we compare the amount of protein per 100 g, then quail eggs will also win - 13.1 g versus 12 .7 g in chicken.
Quail egg has another important advantage - it does not cause allergies. Therefore, it can be used as a source of protein by people suffering from intolerance to the natural chicken product.
As for the giants in the world of ostrich eggs, their weight is really impressive - up to 780 g! Given that protein accounts for up to 55-60% of the total weight, it will not be difficult to determine how much protein is in one piece. But this delicacy is not to everyone's taste. There is no need to talk about the eggs of waterfowl, since they are not customary to eat. It is believed that they can become a source of infection even if they are subjected to heat treatment.
According to the law in Russia, eggs are supposed to be sold not by weight, but by the piece. Right at the poultry farm, after laying, the eggs are sorted, dividing them into several weight categories, then they are labeled and packaged. Therefore, you can find out the approximate weight of an egg by marking, which is either applied to the surface of the shell, or written on the packaging and price tag. The full list of possible categories is shown in the table below.
| Marking | Weight, g | Category | Weight tolerance, g | |
|---|---|---|---|---|
| from | before | |||
| 40 | Third | 35 | 45 | |
| 50 | Second | 45 | 55 | |
| 60 | First | 55 | 65 | |
| 70 | selected | 65 | 75 | |
| 80 | Higher | 75 | - | |
What do the numbers and letters mean
Numbers 1 , 2 , 3 and letters ABOUT(choice), IN(highest) indicate the weight category of the eggs.
Letter WITH(table) means an egg with a long shelf life suitable for human consumption.
Letter D(dietary) means a high quality fresh egg, which after 7 days of storage (from the moment of laying) will lose its advantages and move to the rank of a regular table egg.
What kind of eggs to buy for recipes?
In domestic culinary recipes, it is customary to use the smallest chicken eggs of the third category weighing 40 grams.
Why are eggs sold by the piece and not by weight?
In Russia, this is prescribed by law. And there are plenty of that.
I weighed the purchased eggs, it turned out that they weigh less. Are we being deceived?
Without a doubt, poultry farms can deceive customers by labeling dishonestly. But, only a special check from Rospotrebnadzor can prove this. However, usually the weight does not match because during storage, the eggs lose weight very quickly due to the evaporation of moisture through the shell.
Do not eat cracked eggs. When buying, feel free to look for packages without cracked eggs.
If you do not trust the store or poultry farm, then check the weight of the eggs right in the store on the control scales.
Wash them with soap before cooking.
Weight of yolk, protein and shell
Most of the eggs are protein. During long-term storage, some of the water from the protein evaporates, as a result of which the total weight of the egg decreases. Often, lost weight can be replenished by adding pure water to the protein, but this is only the case when, according to the recipe, the protein or the whole egg must be shaken.
| Code | Category | General Weight, g | Weight of components, g | ||
|---|---|---|---|---|---|
| yolk | protein | shell | |||
| Third | 40 | 12 | 23 | 5 | |
| Second | 50 | 16 | 29 | 6 | |
| First | 60 | 19 | 34 | 7 | |
| selected | 70 | 22 | 40 | 8 | |
| Higher | 80 | 25 | 46 | 10 | |
Weight of imported eggs by marking
| Marking | Category | Weight, g | Russian analogue | |||
|---|---|---|---|---|---|---|
| from | before | Category | Marking | |||
| Small | less than 53 | Second Third | ||||
| Medium | 53 | 63 | First | |||
| Large | 63 | 73 | selected | |||
| Very Large | over 73 | Higher | ||||
Why eggs are not sold by weight, but by the piece
1. It is convenient to sell in ready-made packages of several pieces, but inconvenient by weight.
2. The weight of eggs during storage is significantly reduced due to the evaporation of moisture through the shell. In practice, selling by weight will lead to the fact that the trading network will buy from the poultry farm, for example, 1000 kg of eggs, and sell only 950 kg. The weight loss of eggs due to evaporation will have to be included in the sales margin, which will increase the price.
3. Eggs are a fragile product, the more operations are performed with them, the more eggs will break and crack. When weighing during the sale, the amount of broken goods will increase, which will also negatively affect both the price and quality.
4. Eggs cannot be sold together with other products due to the possibility of contamination of neighboring products with salmanella, therefore, to weigh the eggs, the store will have to open a special department for the sale of eggs and an additional workplace for the seller. Under such conditions, the price of eggs will soar to indecent values, and small shops will not be able to afford to sell this product at all.
Eggs are often used as an independent product (boiled, in the form of scrambled eggs), but they are also often components of many culinary dishes. Few imagine how much a chicken egg weighs.
Knowing the answer to this question is important, because it often becomes necessary to observe the amount of certain ingredients in the preparation of dishes so as not to spoil them, and also to more accurately calculate the number of calories in dietary nutrition. The weight of different types of eggs can be found below. But first, a little about the egg itself.
Egg: nutritional value
Any egg consists of two parts that are in the shell: protein and yolk. The yolk itself contains proteins, fats and cholesterol. Protein contains 90% water, the remaining 10% is protein. The ratio of the masses of the three components of the egg (shell, white and yolk) is approximately 12:56:32, respectively. It turns out that the mass of protein is the largest. How much does 1 chicken egg weigh in general, we will find out later.
The egg is one of the most widely used human foods. It should be noted that any bird eggs can be eaten by humans. They are edible even in certain reptiles, such as turtles.
Chemical properties of eggs
The composition of bird eggs differs depending on the breed, species, age, feeding and maintenance conditions.
One egg (chicken) contains the following percentage of certain elements: proteins - approximately 12.57; fat -12.02; carbohydrates - 0.67; minerals - 1.07 and water - 73.67. At the same time, the calorie content of 100 grams of egg mass is approximately 158 kilocalories.
The largest egg in the world was recorded in the Republic of Cuba. Its mass was 148 grams. And the smallest egg laid by a hen in Papua New Guinea was only 9.7 grams.
The weight of eggs, according to Russian legislation, is divided into groups. Because this issue is also important in the production of sales of this product in the markets and in stores.
The weight depends on the established categories of eggs:
3rd category is assigned to eggs weighing from 35 to 44.9 grams;
Eggs of category 2 have a mass of 45-54.9 gr.;
Category 1st - 55-64.9 gr.;
Selected eggs (marked "O") have a mass of 65 to 74.9 gr.;
Highest category (marking "B") - 75 and more gr.;
The average indicators of eggs collected on their own farm are approximately 40-65 gr.
What is the upshot? How much does a chicken egg weigh? Most often, the average weight of an egg is taken as 60 grams. This weight is the mass of a standard chicken egg.
How many eggs are in one kilogram?
A very curious question. Knowing how much one chicken egg weighs, you can determine the number of testicles in 1 kilogram. It turns out that in one kilogram there can be from 15 to 25 medium-sized eggs, depending on the categories. Accordingly, 10 chicken eggs weigh approximately 400-650 grams.
The above data refer to shelled eggs. You can consider the data without taking into account the weight of the shell.
How much does a chicken egg weigh without the shell?
Without a shell, a selected egg weighs 59-68 grams (36-41 grams of protein, 23-26 grams of yolk).
All these data are needed when it becomes necessary to determine how much a boiled chicken egg (peeled) weighs. This may be necessary in cases where complex recipes are compiled in grams, and not in pieces. You just need to look at the above data for the weight without the shell.
To easily determine the mass of eggs, you should buy the product according to the factory marking of the categories. Usually in cooking, the third category is used, the weight of which is on average 40 grams.
The weight of a chicken egg without a shell needs to be known to breeders. Only based on this parameter, they draw a conclusion about the variety and price of products. The size of each unit depends on several factors: the age of the chicken, the breed and conditions of detention, as well as the area of agricultural orientation.
What determines the productivity of a chicken
The bird can be of several directions: meat, decorative and egg.
If the breed is productive, carries a lot of eggs, but they are all small and weigh little, then their cost will be low. Therefore, keeping such birds will be unprofitable.
It is worth noting that a chicken egg is one of the most valuable and frequently consumed goods. It is rare to find dishes that do not include eggs. Salads, soups, pastries - all dishes contain proteins, yolks, or both.
Women even use raw eggs for cosmetic masks, because the product has a rich composition, the components of which have healing and rejuvenating properties. They contain vitamins and minerals.
Categories of eggs
To talk about the weight and size of an egg, you must first learn about its category and variety, which are determined by size and degree of freshness.
According to the degree of freshness, eggs are:
- Canteens.
- Dietary.
The shop sells canteens. Their shelf life should be less than 7 days (out of the refrigerator), because after a week of storage, microorganisms are born inside the shell, causing putrefactive processes.
Diet varieties should not be stored for more than 3 days. And if they do not have time to implement, the category is renamed the dining room. Diet labeled with the letter "D".
Average weight
Depending on the weight, chicken products are divided into separate varieties:
- Choice "0". 65-75
- The first "1". 55-65
- Second "2". 45-55
- Third "3". 35-45
Accordingly, the average mass of one unit:
- 0 - 70 g;
- 1 - 60 g;
- 2 - 50 g;
- 3 - 40 g.
Egg weight after peeling
Consumers are more interested in the mass of the product after cleaning. Most often, ladies who are on a diet are interested in the weight indicator of an egg without a shell. It is important for them to keep track of calories.
The shell is very thin, but has a decent mass. It makes up 10% of the total egg weight. Therefore, after finding out the total mass, you can easily find out the weight of the raw product.
The weight of the yolk and protein separately
These parameters are always different and depend on the egg variety. Their weight is determined by average indicators. For example, the yolk is 35% of the weight of the egg without the shell. Accordingly, protein - 65%.
Mass of raw and boiled eggs
Many housewives are wondering: do eggs change mass when cooked? During cooking, the product is not saturated with water, because it is covered with a dense shell shell. Does not lose liquid and does not boil down, thanks to the shell. From this it follows that the mass of the product after cooking remains at the same level.
Weight is reduced only in the process of frying. Even when closed with a tight lid, the liquid is evaporated. And all because the egg is not protected by the shell. The fried product becomes lighter by about 20%.
Imported egg sizes
It would seem, what is the difference between domestic and European eggs? But connoisseurs are well aware that distinctive properties exist.
First of all, they are in the parameters. And the labeling of imported products is completely different. For example, according to the number that is affixed to each copy, the country of origin is determined:
- 1 - Belgium;
- 2 - Germany;
- 3 - France;
- 4 - Holland.
Also, on the shelves you can see eggs with a certain seal in literal terms. They mean the weight of the product:
- S - from 40 to 50 g.
- M - from 53.9 to 63 g.
- L - from 63.9 to 73 g.
- VL - over 73 g.
How much does a chicken egg weigh
Conclusion
Drawing conclusions, we can say that the weight of a chicken egg, freed from the shell, varies from 30 to 60 g. The main indicators here are the type of product and the method of preparation.
Loading...
