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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
Protein, a molecule made up of amino acids, is most people's favourite macronutrient.
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It is involved in diverse biological processes like enzyme activity, immune responses, supporting growth and repair of tissues, regulating chemical reactions, etc.
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With their ample functions in the body, protein-rich food sources are pretty versatile, too. We have dal and legumes for vegetarians and vegans, milk and milk products for vegetarians, and chicken, fish, and poultry for non-vegetarians.
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When it comes to protein, eggs and chicken are the top choices. But which one fuels your body better? Let's break it down.
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One large egg, which is approx. 50g in weight and has about 6.5g of protein. Meanwhile, a 100g serving of chicken breast provides around 21.8g protein. Chicken wins in terms of protein content.
Both egg and chicken are complete proteins as they provide all nine essential amino acids. The biological value of a whole egg is higher, which means they are more efficiently used by the body.
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Egg provides around 168 kcal and 6.5g total fat per 50g serving. On the other hand, chicken provides approx. 168 kcal and 9g total fat per 100g serving.
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Eggs are rich in Vitamin D, B12 and choline, which makes them better for brain health. Chicken is packed with Vitamin B3, B6 and phosphorus, which supports energy production.
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Both egg and chicken are quite versatile; you can have eggs in an omelette, scrambled, and boiled form, have them as a side dish, add them to your salads, and prepare a sandwich. Chicken can be boiled, steamed, grilled, roasted, or toasted and served as a main or side dish.
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Both eggs and chicken are the top protein sources among people. Chicken has the upper hand when it comes to protein content, whereas eggs are more accessible and feasible to cook and eat.
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