Poultry meat and eggs are excellent low-fat sources of protein and both have roles in a well-balanced diet.

One egg supplies several important nutrients including high-quality protein, vitamins (including folate and choline), minerals and lutein in food with only 70-75 calories. 

Eggs contain about 11% protein. The protein contains all the essential amino acids, the building blocks of all proteins. The low calories and high protein help with weight management. Folate and choline are two vitamins that are important for a healthy pregnancy. Folate, often referred to as folic acid, has been shown to reduce the risk of spina bifida. Choline is another important vitamin and has been shown to contribute to fetal brain development and helps prevent birth defects. Eggs also provide lutein, which contributes to eye health and prevents common age-related blindness. For most, consuming eggs does not lead to an increase in serum cholesterol levels.

Eggs of other poultry species, such as duck and quail, are similar in their nutritional value to chicken eggs. The main difference in the eggs of these birds is that they have higher mineral content and are higher in cholesterol.

Poultry meat and eggs are excellent sources of protein and other nutrients, but the production of food products from any animal always carries the risk of food-borne pathogens. While all poultry producers make every effort to produce as "clean" a product as possible, it is important that consumers follow proper food handling guidelines.