Cracker contents inside

Egg-ceptional nutrition

Not only are our eggs an inexpensive, convenient menu item, they’re also an egg-cellent source of nutrition!

Containing everything from Vitamin A – Zinc and packing a ‘complete protein’ punch, these little guys really are hard to beat!

Nutritional Information

Based on two, size 7 eggs
Serving size: 108g*

Avg Quantity Per Serving Per 100g
Energy 597kJ 553kJ
Protein 13.7g 12.7g
Fat, total 9.7g 9.0g
-Saturated 3.3g 3.1g
-Trans 0.0g 0g
-Polyunsaturated 1.7g 1.6g
– Omega-3 (total) 0.18g 0.17g
– ALA 0.06g 0.06g
– DHA** 0.11g 0.10g
– DPA** 0.01g 0.01g
-Monounsaturated 5.5g 5.1g
Cholesterol 414mg 383mg
Carbohydrate 0.3g 0.3g
-Sugars 0.3g 0.3g
Sodium 145mg 134mg
Potassium 144mg 133mg
Vitamin A 248mcg (33%RDI) 230mcg
Vitamin D 0.9mcg (9%RDI) 0.8mcg
Vitamin E 2.5mg (25%RDI) 2.3mg
Boitin 18.4mcg (61%RDI) 17mcg
Riboflavin 0.5mg (30%RDI) 0.5mg
Folate 100mcg (50%RDI) 93mcg
Pantothenic acid 2.2mg (43%ESADDI) 2mg
Vitamin B12 0.9mcg (44%RDI) 0.8mcg
Iron 1.7mg (14%RDI) 1.6mg
Zinc 0.5mg (5%RDI) 0.5mg
Phosphorus 216mg (22%RDI) 200mg
Selenium 42mcg (60%RDI) 39mcg
Iodine 44mcg (30%RDI) 41mcg
Lutein 410mcg 380mcg
Zeaxanthin 140mcg 130mcg

% RDI = % Recommended Dietary Intake
% ESADDI = % Estimated Safe and Adequate Daily Dietary Intake
AI = Adequate Intake for Adult Males from NHMRC (2006)
Nutrient Reference Values

*Based on edible portion
**Combined Long Chain Omega-3’s
DHA & DPA: 74% AI per serving

Did you know?

  • In 1773 Captain James Cook brought the first chickens to New Zealand.
  • Kiwis eat approximately 230 eggs each per year.
  • A hen produces one egg approximately every 24 hours.
  • About 1 in every 1,000 eggs has two yolks. Double-yolk eggs are laid by younger birds known as pullets.
  • Eggs are graded by weight, not size.
  • New Zealand produces around 1.2 billion eggs each year.
  • The fresher the egg, the harder it is to peel (Note: from 4 days old they are easier).
  • 55% of New Zealand’s commercially farmed eggs are sold to consumers.
  • Catering and baking industries use 45% of our annual egg production.
  • The New Zealand Nutrition Foundation suggests eating up to six eggs a week as part of a healthy, balanced diet.
  • We produce 3.4 million eggs a day.
  • Each year, breeding stock from two major international companies are imported by our hatching industry to become the grandparents of the eventual layer hens.
  • All of an egg’s zinc and vitamin A, D and E are in the yolk, and it contains more phosphorus, manganese, iron, iodine, copper and calcium than the white.
  • Hens with white feathers and ear lobes lay white eggs. Hens with red feathers and ear lobes lay brown eggs.
  • To tell if an egg is raw or hard-boiled, spin it. If the egg spins easily, it’s hard-boiled. If it wobbles, it’s still raw.
  • Trace My Egg allows you to trace which farm your eggs have come from. Simply type in the 5-digit code that is ‘stamped’ on your eggs to find out.

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