Calculating Protein Percentages of Eggs and Peas

[casportpony]

How in the world is a fresh or cooked egg only 12.6%? It makes no sense when some dry hard red wheat has more protein than that. An egg is major, concentrated animal protein. I lack the knowledge and ability to really prove or even explain my reaction, but life and farming experience tells me this is wrong.

If you extract all of the moisture from the egg the % of protein increases dramatically. This site says that protein % from dried egg is 95% protein.
https://nutritiondata.self.com/facts/dairy-and-egg-products/121/2

 

[casportpony]

In any case, livestock feeds are not based on 100 grams of weight, as far as I know. They apparently do use a dry weight, but in practical terms an oat measure in your feed is about 11% protein.

If your feed is 11% protein it means that each 100 grams of your feed contains 11 grams of protein.

 

[Mossy Dell]

Thanks for that excellent link, sportpony. They really break it down. So it appears hard-boiled egg would be less than 95% but still pretty high.

 

[Perris]

If you extract all of the moisture from the egg the % of protein increases dramatically. This site says that protein % from dried egg is 95% protein.
https://nutritiondata.self.com/facts/dairy-and-egg-products/121/2

Interesting; and at the risk of confusing anyone else further, quadram.ac.uk gives rather different figures for dried whole chicken egg: https://quadram.ac.uk/UKfoodcomposition/foods/eggs-chicken-whole-dried/
in particular, 48.6 protein

 

[Perris]

further to the last, the US version of quadram gives a similar figure for dried, whole egg protein: 48.1g / 100g
https://fdc.nal.usda.gov/fdc-app.html#/food-details/329490/nutrients

 

[Mossy Dell]

If you extract all of the moisture from the egg the % of protein increases dramatically. This site says that protein % from dried egg is 95% protein.
https://nutritiondata.self.com/facts/dairy-and-egg-products/121/2

So, again, great page. What I see is 35% protein for a whole dried egg. I don't see the 95%. That reminds me of a page I found once that said eggs were 91%. I have to say, 35% seems more reasonable sounding. Fish meal is 60% though, and an egg is very concentrated so . . .

 

[Kiki]

I gave up on this a while back.
Once someone has it down pat, plesse come find me.

 

[Mossy Dell]

further to the last, the US version of quadram gives a similar figure for dried, whole egg protein: 48.1g / 100g
https://fdc.nal.usda.gov/fdc-app.html#/food-details/329490/nutrients

Fascinating. So three good sources, credible. One puts dried egg at 35% and the other two at 48.6% and 48%. This could be partly a normal range, partly differences in eggs, differences in residual moisture, and differences in analysis. The weight of evidence indicates 48% though. The egg I feed is cooked but probably not as dried as the samples, so less concentrated and therefore less protein.