What Kind of Protein Is Found in Eggs?

Protein, fats and carbohydrates are the three macronutrients found in food which serve as sources for calories and energy. Protein is used by the body for the growth and repair of your muscles and soft tissue, hair, skin, nails and skeletal system. Protein is found in meat, fish, poultry, dry beans, shellfish, peas and lentils, dairy products and egg whites.

What is Protein?

Twenty different amino acids combine to make protein. The body is unable to make nine of them, which must be supplied through diet. These nine amino acids are referred to as essential amino acids and are critical to the proper functioning of the body. Proteins are a component of each cell, vital organ and all tissue in your body. The protein in the foods we eat is digested and converted into amino acids that are used to replace the proteins used for repair of tissue or growth. With their high protein, vitamin and mineral content, eggs are key components of a healthy diet.

Types of Protein

Protein is created from 20 amino acids and referred to as either "complete" or "incomplete" proteins. Complete proteins provide all 20 of the amino acids and are found in food from animal sources such as red meat and poultry, game, fish and eggs. Incomplete proteins have one or more of the nine essential amino acids missing, and include dairy products (cheese, yogurt and milk), soy, grains, beans, peas and lentils.

Eggs - A Complete Protein

When eggs are combined with non-complete proteins, they can elevate the biological value of the non-complete protein foods by providing missing amino acids. Protein is found in both the albumin (egg white) and the yolk, with the majority found in the egg white. Eggs are often referred to as "the perfect protein" as they have the highest-quality protein in our food supply, and are used as the baseline standard against which other protein foods are measured.

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Raw Eggs vs. Cooked Eggs

The digestibility of egg protein is ranked at 97 percent, which means that almost all of the egg protein is converted to amino acids and made available to be used by the body to replace lost protein in cells. The most easily assimilated egg proteins are in pasteurized, raw, liquid egg products, or soft-boiled or poached eggs cooked at less than 160 degrees F to neutralize Avidin. Avidin is a protein in raw egg-white which binds the mineral biotin (Vitamin B6). Consuming large amounts of raw egg whites may result in a biotin deficiency. Raw eggs are generally not recommended due to the threat of salmonella bacterial poisoning.

Considerations

When shopping for eggs, select clean, fresh eggs (check product freshness date). Do not buy or use eggs which are broken or cracked. Eggs are highly perishable and should be refrigerated at all times. Always wash your hands thoroughly with soap and water after handling raw eggs to reduce chances of contracting salmonella or other bacterial infection. Serve cooked eggs right away. Refrigerate dishes such as pudding or egg custards immediately.