Egg protein is considered to be the perfect one because it contains all necessary amino acids. It should be mentioned that not all manufacturers of sports nutrition produce egg protein powder. Such a situation in the market of sports nutrition occurs of the fact that egg protein powder has egg albumin. Only 8 companies in the whole world produce it in pure form.
The most popular manufacturers among them are Optimum Nutrition – Gold Standart 100% EGG, Dymatize Nutrition – Elite Egg Protein and Sci-Fit 100% Egg Protein. The peculiarity of these egg powders is that according to structure and taste they are almost the same. Even the price for these products doesn’t differ a lot. All of them contain egg albumin, which is made out of usual egg whites. Manufacturers, which I mentioned above, produce these products almost fat-free.
However, this sort of protein has its disadvantages. In comparison with other cheap protein powders the main disadvantage of this one is its price. Relatively high prices are the main obstacle for the majority of bodybuilders.
Let’s compare some major characteristics of whey and egg protein powder of the same manufacturer.
Egg protein – Optimum Nutrition – Gold Standart 100%
Calories – 100
Total Fats – 0 g
Cholesterol – 5 mg
Total carbohydrates – 2 g
Protein – 22 g
Calcium – 450 mg
Amount of nutrients in one portion (1 spoon = 28,4 g)
Average price per jar 2 lbs $55-$60
Portions in one pack – 29
Average price per portion – $2 Whey protein – 100% WHEY GOLD STANDARD
Calories – 120
Total fats – 1 g
Cholesterol – 30 mg
Total carbohydrates – 3 g
Protein – 24 g
Calcium – 140 mg
Amount of nutrients in one portion (1 spoon = 30 g)
Average price per jar 2 lbs $45-$47
Portions in one pack – 28
Average price per portion – $1.5
In this overview, I’ve examined one of the most popular products. Regarding this table we can come to the conclusion that egg protein drawbacks whey, but it has no fats and it has 6-time less cholesterol. Besides this type of sports additive will fit better for people who are allergic to milk protein.