Their average nutritional energy value is 147 kcal per 100g. The main components of an egg are the shell, egg white (66%) and yolk (34%).
Egg proteins have a high biological value. Containing all essential amino acids, this food can meet the dietary needs of an organism in stage of growth and development. The comparison with egg is generally used to measure a biological value of protein found in food, since it has a protein quality of 93.7%. It contains only a trace of carbohydrates, but is on the other hand an abundant source of microminerals and vitamins. Egg is an excellent source of phosphorus, selenium, riboflavin, pantothenic acid, vitamins B12, A and D; a good source of iron, zinc, vitamin B6 and folate; and a minor source of calcium, magnesium, potassium, thiamine and vitamin E.
In order to be placed on market, all class “A” eggs are graded into four categories depending on their weight, and labeled as follows:
- XL – Very large: eggs with a mass of 73 g or more;
- L– Large: from 63 g to 73 g;
- M – Medium: from 53 g to 63 g;
- S – Small: less than 53 g per egg.
For all of the grades we have 30/1 and 10/1 egg packages, along with 360/1 transport packages.