Egg, chicken, whole, raw

Edible portion, including yolk and white (albumen), of the egg of chickens. Uncooked.

The majority of nutrients including proximates, some vitamins and minerals were derived from a composite of 3 purchases each of 2 brands of eggs purchased in Adelaide in 1988. These values are weighted means of yolk (35%) and white (65%). Fatty acids, carotenes and cholesterol were imputed from either individual or composite analyses of 10 purchases of 10 brands of chicken eggs sampled nationally across the summer and winter months of 2008, purchased raw and boiled in the laboratory (Key Foods Program, 2008). Tocopherols, vitamin D, B6, B12, pantothenate, Se, Cl, F and biotin were derived from composites of 6 brands purchased in Victoria in 2000 and/or of 10 brands purchased in Victoria in 1998. Iodine is averaged from both the 2008 and 2000 analyses. Folate is averaged from a composite of 6 purchases of barn, cage and free range eggs purchased in Sydney in March 2005 and a composite of 5 purchases from 5 states in 2010. As, Cd, Cr, Cu, Hg, I, Mo, Ni, Pb, Sb, Se, Sn and Zn were derived from up to 9 samples of whole eggs purchased nationally in 1998, 2000 and 2003 and hard boiled (19th, 20th and 22nd ATDS). Proportions of white to yolk were altered in the estimation of levels for some nutrients (cholesterol, Ca, Fe, K, Mg, Na, Zn, P, fat, glucose, moisture, protein, retinol, thiamin & riboflavin) since the first release of NUTTAB 06.