An egg weighs about 50 grams and contains 7 grams of protein.

Nutritional content of eggs:

1. Protein: Eggs are rich in high-quality protein. Each 100 grams of eggs contains 13 grams of protein. The protein contained in two eggs is roughly equivalent to 50 grams. grams of protein from fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice;

2. Fat: Every 100 grams of eggs contains 11.1 grams of fat, most of which are concentrated in the yolk and are unsaturated. There are many fatty acids, and the fat is milky and easy to be absorbed by the body;

3. Cholesterol: Egg yolks contain more cholesterol, up to 510 mg per 100 grams;

4. Amino acids: Eggs are particularly rich in methionine, but cereals and beans lack this essential amino acid;

5. Other micronutrients: Eggs also have other important micronutrients, such as potassium, Sodium, magnesium, and especially iron in egg yolks contain 7 mg per 100 grams. However, the iron in egg yolks is non-heme iron, which is combined with lecithin and has a utilization rate of only 3%.