Egg Protein

A large egg provides 6 grams of protein.Protein content of egg white=3.6g, protein content of egg yolk=2.7g.Because of their high protein content, eggs are included inthe meat, fish, poultry, nuts and beans group of the US Food Guidance Systems. Eggs have the highest quality protein in the food supply with the amino acid pattern almost matching the human requirement for essential amino acids (FAO protein value=100).Digestibility of egg protein is 97%. This means that 97% of the egg protein is absorbed as amino acids, which are availablefor new protein synthesis and replacement of lost protein.Cooked egg protein is more digestible than raw egg protein (cooked egg protein digestibility=90.9%+/-0.8, raw egg protein digestibility=51.3+/-9.8) The biological value of egg protein is 94%.
Biological value is a measure of the rate at which the protein in food supports growth. Eggs and milk have the highest biological value and provide more amino acids for growth and tissue maintenance than even meat, including beef, chicken, pork.
The protein in eggs has a biological quality greater than any other natural food. In fact many manufacturers of protein powders often base their products on egg protein such as albumin because of its protein quality. Egg protein contains all the essential amino acids in the exact proportions required by the body for optimum growth and maintenance of lean, metabolically active tissue.
Quality of proteins can be an important factor in weight loss because protein of poor quality forces the body to either use it as fuel or convert it to fat for storage. Many processed foods contain protein levels of poor quality plus they often contain high calories which increases the chance protein will be stored as fat!