Experts: USDA Macronutrients Question

Diet and Nutrition
1

Hi,

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?

2

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.

3

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.

4

what else are they adding during cooking.