According to the U.S. Department of Agriculture (USDA), a medium-sized egg contains approximately 70 calories, 6 grams of protein, 5 grams of fat, and 187 milligrams of cholesterol.

Eggs contain vitamins A, D, E, K, B1, B6, B12, and other vitamins, including relatively high levels of vitamins D and B12. Vitamin D promotes calcium absorption and plays a vital role in bone and muscle development. Vitamin B12 contributes to the proper functioning of the nervous system.

The proteins in eggs are of good quality and contain essential amino acids needed by the human body, providing the necessary energy and contributing to tissue repair.

Eggs consist of a white and a yolk, and their nutritional value differs significantly. The white is low in calories and high in protein. The yolk, on the other hand, mainly contains lipids, minerals, and vitamins. Its composition is therefore more complex than that of the white.

The difference between eating eggs in the morning and eating eggs in the evening.