anyone ever had turkey eggs? i have turkey on the brain and was curious about their eggs’ nutritional value compared to chicken eggs (found some info below).
The Nutritional Analysis of Turkey Eggs (Livestrong.com)
Turkey eggs are about twice the size of chicken eggs. They feature a harder shell and membrane, making them more challenging to crack. Turkey eggs are not commercially produced because it costs more to feed turkey hens and they produce fewer eggs than chickens. Turkey eggs taste like chicken eggs and provide some of the same nutrition, but in greater quantities.
Calories and Macronutrients
One turkey egg contains 135 calories, compared to the 71 in a large chicken egg. It provides 9 g of fat with 3 g saturated. A turkey egg has 11 g of protein and just 1 g of carbohydrates.
Vitamins
A turkey egg provides 9 percent of the recommended dietary allowance for vitamin A, based on 2,000-calorie diet. Vitamin A is important to vision health. One egg also contains several B vitamins, which are important to metabolism and red blood cell functioning. Consume 6 percent of the RDA for thiamin, 22 percent for riboflavin, 5 percent for vitamin B-6, 14 percent for folate, 22 percent for vitamin B-12 and 15 percent pantothenic acid in one egg.
Minerals
A turkey egg contributes to bone health by offering 8 percent of the RDA for calcium and 13 percent for phosphorus. One egg also provides 18 percent of the RDA for iron and 3 percent for magnesium and potassium. A turkey egg is also a source of several trace minerals, with 8 percent of the RDA for zinc, 2 percent for copper and manganese and 39 percent for selenium.
Cholesterol
A turkey egg contains over three times the amount of cholesterol found in a chicken egg. With 737 mg per egg, eating just one turkey egg puts you over the American Heart Association’s recommended limit of 300 mg per day. Too much dietary cholesterol can raise your blood cholesterol levels, putting you at a greater risk of developing heart disease.
The Nutritional Analysis of Turkey Eggs (Livestrong.com)
Turkey eggs are about twice the size of chicken eggs. They feature a harder shell and membrane, making them more challenging to crack. Turkey eggs are not commercially produced because it costs more to feed turkey hens and they produce fewer eggs than chickens. Turkey eggs taste like chicken eggs and provide some of the same nutrition, but in greater quantities.
Calories and Macronutrients
One turkey egg contains 135 calories, compared to the 71 in a large chicken egg. It provides 9 g of fat with 3 g saturated. A turkey egg has 11 g of protein and just 1 g of carbohydrates.
Vitamins
A turkey egg provides 9 percent of the recommended dietary allowance for vitamin A, based on 2,000-calorie diet. Vitamin A is important to vision health. One egg also contains several B vitamins, which are important to metabolism and red blood cell functioning. Consume 6 percent of the RDA for thiamin, 22 percent for riboflavin, 5 percent for vitamin B-6, 14 percent for folate, 22 percent for vitamin B-12 and 15 percent pantothenic acid in one egg.
Minerals
A turkey egg contributes to bone health by offering 8 percent of the RDA for calcium and 13 percent for phosphorus. One egg also provides 18 percent of the RDA for iron and 3 percent for magnesium and potassium. A turkey egg is also a source of several trace minerals, with 8 percent of the RDA for zinc, 2 percent for copper and manganese and 39 percent for selenium.
Cholesterol
A turkey egg contains over three times the amount of cholesterol found in a chicken egg. With 737 mg per egg, eating just one turkey egg puts you over the American Heart Association’s recommended limit of 300 mg per day. Too much dietary cholesterol can raise your blood cholesterol levels, putting you at a greater risk of developing heart disease.
