FAQ

Egg yolks are highly nutritious, with nearly half of the eggs’ protein found in the yolk. Egg yolks also contain fat-soluble nutrients like vitamins A, D and E, choline, and the antioxidants lutein and zeaxanthin. Egg yolks contain mostly unsaturated fat that aids in the absorption of these nutrients.

Eggs are a source of complete protein, meaning they contain all 9 essential amino acids. “Essential” means that the body can’t synthesize these amino acids on its own, which is why we need to include them in our diet. Amino acids help to form protein in the body.

Eggs are naturally gluten-free. Any gluten present in a hen’s diet is completely broken down during the hen’s digestive process, meaning there is no gluten that makes it way to the egg.

A serving of two large eggs contains 1 gram of carbohydrate.

There are 6.5 grams of protein in a large egg.

There are 80 calories in a large egg.

Each large egg contains 6.5 grams of protein and 14 important nutrients like vitamins A, D, E, folate, iron and zinc. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids. Learn more.

The newest infant feeding guidelines from Health Canada, the Canadian Pediatric Society, Dietitians of Canada and the Breastfeeding Committee for Canada now recommend introducing whole eggs starting at six months of age, or as soon as your child starts eating solids. Experts no longer recommend delaying the introduction of common allergens to twelve months. In fact, research shows that introducing whole eggs early can actually help to lower your baby’s chance of developing an egg allergy. Learn more. 

Decades of research have confirmed that dietary cholesterol (cholesterol in food) does not affect blood cholesterol or increase heart disease risk. Eggs can be included every day in a varied and balanced diet.