Ein Hühnerei, ca. 50g
A chicken egg (approx. 50g) is a nutrient-dense food, providing essential amino acids and micronutrients with a low carbohydrate count.
Health
80
/ 100
Fat Loss
70
/ 100
Low Carb
90
/ 100
Keto
85
/ 100
Satiety
60
/ 100
Nutrition per 100g
| Calories (kcal) | 70 |
|---|---|
| Carbs | 0.5 g |
| Protein | 6 g |
| Fat | 5 g |
| Fiber | — |
| Sugar | — |
Benefits
- +Hoher Anteil an essentiellen Aminosäuren
- +Reich an Vitamin D und B12
- +Geringer Kohlenhydratanteil
- +Förderlich für Muskelwachstum und Reparatur
Drawbacks
- −Potenzielles Allergen
- −Cholesteringehalt kann individuell variieren
- −Verdauungsbeschwerden bei manchen Personen
PatternPilot take
Chicken eggs are a versatile and widely consumed food item, recognized for their comprehensive nutritional profile. A single 50g chicken egg delivers approximately 70 calories, predominantly from its fat and protein content. It contains around 5 grams of fat per 100 grams, with a favorable balance of saturated and unsaturated fatty acids, though individual responses to dietary fat can vary. Carbohydrate content is minimal, typically around 0.5 grams per 100 grams, making it suitable for dietary patterns that restrict carbohydrate intake. The protein content is notable at approximately 6 grams per 100 grams, offering a complete amino acid profile crucial for muscle repair, synthesis, and various metabolic functions. Micronutrients present in eggs include vitamin D, B vitamins (particularly B12 and folate), selenium, and choline, each playing distinct roles in physiological processes. For instance, choline is vital for brain health and cell membrane integrity, while vitamin D supports bone health and immune function. The satiety score of 60 indicates a moderate ability to induce fullness, which can be beneficial in managing overall food intake. The health score of 80 and a 'green' health light suggest a generally positive impact on health markers, although individual dietary context and co-existing health conditions are crucial determinants. The ketogenic and low-carb scores of 85 and 90 respectively, both with 'green' lights, highlight the egg's compatibility with carbohydrate-restricted diets. These scores are attributed to its low carbohydrate and high fat and protein composition, which can facilitate ketosis. The fat loss score of 70 and a 'green' light further underscore its potential role in weight management strategies, likely due to its protein and fat content contributing to satiety and potentially minimizing overall caloric intake. However, individual metabolic responses to dietary fat and protein vary, necessitating personalized dietary considerations. The impact of dietary cholesterol from eggs on blood lipid profiles also shows significant inter-individual variability, with some individuals experiencing minimal changes while others may show more pronounced responses.