Egg

Nutrition per ~100 g · 2 eggs

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 79.

Less a 1.0 anti-nutrient penalty (moderate saturated fat).

What it feeds primary sources only

Systems

Pathways

Overview

Eggs have been consumed globally for thousands of years and remain one of nature's most complete nutritional packages. A single egg contains all nine essential amino acids in optimal ratios, along with high-quality fat and critical micronutrients often lacking in modern diets. The yolk concentrates choline (293.8 mg per 100g), a nutrient essential for brain health, methylation, and liver function—functions that decline with age. Eggs also provide lutein and zeaxanthin, carotenoids that accumulate in the retina and protect against age-related macular degeneration, one of the leading causes of vision loss in older adults. The selenium content supports thyroid function and antioxidant defense, while the complete amino acid profile makes eggs particularly valuable for preserving muscle mass during aging. Despite historical concerns about dietary cholesterol, recent evidence shows that egg consumption does not significantly raise cardiovascular disease risk in most people and may support HDL cholesterol and reduce inflammation markers. Eggs contain bioavailable forms of nutrients compared to plant sources, with absorption rates enhanced by cooking.

Health benefits 5

Pairs with

• Pair with spinach or kale because carotenoids from leafy greens have enhanced absorption when consumed with egg fat, and together provide synergistic antioxidant protection
• Pair with tomatoes because lycopene absorption increases significantly in the presence of dietary fat from eggs, enhancing cardiovascular benefits
• Pair with mushrooms because both provide vitamin D and selenium; cooking together increases bioavailability of fat-soluble compounds
• Pair with berries because polyphenols from berries enhance choline-mediated methylation and reduce inflammation when combined with egg protein

In the kitchen

• Cook eggs gently (poached, soft-boiled, or lightly scrambled) to preserve heat-sensitive nutrients like choline, while light cooking improves protein digestibility and lutein bioavailability compared to raw eggs
• Consume the whole egg including the yolk; the yolk contains 90% of micronutrients including choline, lutein, and selenium despite being calorie-concentrated
• Store eggs in the refrigerator in their original carton (not the door) for up to 4-5 weeks; cold storage maintains freshness and nutrient density better than room temperature
• Choose pasture-raised or omega-3 enriched eggs when possible, as they contain higher levels of anti-inflammatory omega-3 fatty acids and fat-soluble vitamins
• For optimal absorption of fat-soluble nutrients, consume eggs with a source of dietary fat such as olive oil, avocado, or nuts

When to eat it morning

Eggs provide sustained satiety and stable blood glucose due to complete protein and fat, supporting cognitive function and reducing mid-morning cravings; breakfast consumption also optimizes amino acid availability for muscle synthesis throughout the day

Breaks a fast

Eggs can be consumed at any meal, but morning consumption maximizes thermic effect and provides early protein to support muscle protein synthesis; post-workout consumption (within 2 hours) also supports muscle recovery.