Eggs contain most of the recognised vitamins with the exception of vitamin C. It’s a good source of all the B vitamins, plus the fat soluble vitamin A and also provides useful amounts of vitamin D, as well as vitamin E.

Eggs contain most of the minerals that the human body requires for health. In particular eggs are an excellent source of iodine, required to make the thyroid hormone, and phosphorus, required for bone health.

The egg provides significant amounts of zinc, important for wound healing, growth and fighting infection; selenium, an important antioxidant; and calcium, needed for bone and growth structure and nervous function.

Eggs also contain significant amounts of iron, the vital ingredient of red blood cells.

11.2% of the egg content is fat. The fat of an egg is found almost entirely in the yolk; there is less than 0.05% in the albumen. There are about 78kcals per medium egg. Approximately 17% of an egg’s fatty acids are polyunsaturated, 44% monounsaturated and only 32% saturated.

Eggs may have different nutritional content depending on the feed and living conditions of the chickens that lay them.