This file may not be suitable for users of assistive technology.
Request an accessible format.
If you use assistive technology (such as a screen reader) and need a
version of this document in a more accessible format, please email email@example.com.
Please tell us what format you need. It will help us if you say what assistive technology you use.
This survey analysed the nutrition composition of chicken eggs. Samples were analysed for energy and a range of nutrients including fat, fatty acids, protein, carbohydrate, fibre and a full range of vitamins and minerals.
This revised report supersedes the earlier report and includes corrected vitamin K data for all composites except composite 1 (eggs, chicken, whole, raw) following anomalies in this data discovered following initial publication.
The Department of Health carries out ongoing nutrient analysis surveys to provide up to date information on food, and monitor the nation’s diet. For example, we have also analysed the nutrient content of:
The results of this survey and similar surveys of food composition are incorporated into the department’s nutrient databanks used in dietary surveys to monitor the nation’s diet and published in McCance and Widdowson’s Composition of Foods series.