Experts: USDA Macronutrients Question


I’ll preface this post by saying that I’m not sitting up every night biting my nails to quick over the ounce of muscle I may or may not be losing over this issue. I realise that in the scheme of things, this warrants about 0.00000237% of my dietary attention. I’m just asking because I’m curious.

I was in the USDA online food database looking up macronutrient ratios - prompted by the “How do you separate your eggs” thread in the the Offtopic forum. Up to now, I’d been using more egg whites and I wanted to see the impact on using whole eggs. So here’s what I found:

kCal/P/C/F – Sat Fat/Mono Fat/Poly Fat

6 eggs (whole, raw):
512/44/3/35 – 11/13/5

6 eggs (whole, scrambled):
608/41/8/45 – 13/17/8

6 eggs (whole, omlet):
560/39/3/44 – 12/18/8

The question: Why are there differences? Is it purely measurement error, or is there magic happening during the scrambling of the eggs that creates calories?

It has been found that cooking eggs releases more protein for availability. That means, raw or cooking methods that don’t cook thouroughly would provide less protein overall. I assume the omlet is mostly cooked on only one side.

Ta very much.

[quote]Professor X wrote:
I assume the omlet is mostly cooked on only one side.[/quote]

Not the way I make them.

what else are they adding during cooking.