Nutritional value of Egg

Eggs add protein to a person's diet, as well as various other nutrients.
Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans,and provide several vitamins and minerals, including retinol (vitamin A), riboflavin (vitamin B₂), folic acid (vitamin B₉), vitamin B₆, vitamin B₁₂, choline, iron, calcium, phosphorus and potassium. They are also a single-food source of protein. All of the egg's vitamin A, D, and E are in the egg yolk. The egg is one of the few foods to naturally contain vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates the human body may not absorb much cholesterol from eggs.
The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein, and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.