egg as food

Also known as eggs, egg

edible animal product

OverviewAI-generated

The egg as food is categorized under "Poultry eggs" in Commons and carries the Unicode character 🥚. It is associated with the hashtag "egg_(food)". In nutritional terms, it provides 70 units of food energy. Openfoodfacts lists it under the category eggs, noting a product count of 2700 items.

Nutritional data indicates 135 kcal of energy, 8.5 g of fat, and 2.8 g of saturated fat. It contains 1.3 g of carbohydrates, including 0.7 g of sugars and 0.5 g of fiber. Protein content is 12.3 g, with 1.68 g of salt. The item holds a nutriscore of a and a nova classification of 1. PubMed records 34812 entries for the query "egg as food", and the subject is referenced by 2,064 other encyclopedia articles.

Synthesized by Vinony from 19 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 2,700 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 135 kcal
Fat: 8.5 g
— of which saturates: 2.8 g
Carbohydrates: 1.3 g
— of which sugars: 0.7 g
Fibre: 0.5 g
Protein: 12.3 g
Salt: 1.68 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

34,812 papers

Spent fowl as a source of unintentional egg proteins exposure in Canadian food products.Poultry science · 2022Théolier J, Vatin G, Barrère V et al.DOI: 10.1016/j.psj.2022.102003
Utility of component diagnostic testing in guiding oral food challenges to milk and egg.ReviewAllergy and asthma proceedings · 2016Wang JDOI: 10.2500/aap.2016.37.3997
Prebiotics and alternative poultry production.ReviewPoultry science · 2021Ricke SCDOI: 10.1016/j.psj.2021.101174
Food allergen advisory labeling and product contamination with egg, milk, and peanut.ReviewThe Journal of allergy and clinical immunology · 2010Ford LS, Taylor SL, Pacenza R et al.DOI: 10.1016/j.jaci.2010.05.034
Effect of feed grinding methods with and without expansion on prececal and total tract mineral digestibility as well as on interior and exterior egg quality in laying hens.Poultry science · 2016Hafeez A, Mader A, Ruhnke I et al.DOI: 10.3382/ps/pev316
Determination of allergenic egg proteins in food by protein-, mass spectrometry-, and DNA-based methods.Journal of AOAC International · 2010Lee JY, Kim CJ
Salmonella and eggs: from production to plate.ReviewInternational journal of environmental research and public health · 2015Whiley H, Ross KDOI: 10.3390/ijerph120302543
Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing.Poultry science · 2023Narasimhan SL, Salvi D, Schaffner DW et al.DOI: 10.1016/j.psj.2023.102893

via PubMed

Wikidata facts

Instance of: animal-based food
Subclass of: food ingredient
Part of: shakshuka
Has part: egg white
Material used: egg
Image: Eierdoos.jpg
Has use: food

Show 11 more facts

natural product of taxon: invertebrate
Commons category: Poultry eggs
topic's main category: Category:Eggs as food
has effect: egg allergy
different from: chicken egg
Unicode character: 🥚
food energy: 70
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
color: white
P8168: Samuel van Hoogstraten
hashtag: egg_(food)

Sources (5)

via Wikidata · CC0

~40 min read

Encyclopedic overview

Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar.

Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Excerpted from Wikipedia’s “egg as food” article, available under the CC BY-SA 4.0 licence.