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!
Egg-ceptional nutrition
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.