What contains more protein, the chicken or the egg?

THE proteins They are essential to ensure the correct functioning of the organism because they are involved in the work of cells, in the structure and regulation of tissues and the organism.

These large, complex molecules are made up of twenty types of amino acids united by a series of connections. Numerous foods are known for their high protein value: meat, fish, milk, soy, legumes and, of course, egg.

Many times the question arises whether chicken Contains more protein than eggs. Some data helps to draw more accurate conclusions on the issue.

What contains more protein, the chicken or the egg?

The Myprotein website says that “the egg Contains the highest organic quality proteins on the market. Many foods are rich in protein, but none as high quality as this one.

Two medium eggs (about 100 g) contain 6 g of non-essential amino acids and 3 g of essential amino acids because the body can only obtain them through food. In addition to proteins and amino acids, eggs contain several vitamins (A, D, E, K, B6 and B12) and minerals (potassium, magnesium, iron, calcium, copper, zinc and selenium).

For every 100 g, the egg contains 13 g of protein called ovalbumin, ovomucoid, ovotransferrin and ovomucin. The site highlights ovalbumin because it provides half the total protein and is abundant in egg white. Ovotransferrin, on the other hand, has antimicrobial properties (10% of the total).

In summary we can say that the egg contains the essential nutrients for life (fats, vitamins and minerals). Therefore, it is ideal for athletes who want to win muscle massfor those who want to improve their memory or for those trying to increase good cholesterol (HDL) without increasing bad cholesterol (LDL).

Furthermore, the The egg has antioxidant properties thanks to its intake of lutein and zeaxanthin, which help prevent cataracts and molecular degeneration. Since it increases the feeling of satiety, it is also advisable to integrate it into weight loss diets.

Naturally, chicken is among the meats that contain the highest quantity of proteins, especially in the breast. There, for every 100g of meat there are 23g of protein. When the meat is cooked it suffers nutritional changes inevitable and proteins are more digestible, while fats increase their energy value.

Since chicken breast contains all amino acids (essential and non-essential), it is specified that its proteins are good quality and of high biological value. Among the essential amino acids, leucine, isoleucine, valine, lysine and methionine stand out (more than 500 mg each).