Food value and chemical composition of Egg.pdf

The basic concepts and information regarding the egg structure and chemical composition of egg is discussed. The yolk and albumin nutrition are also discussed and compared for better understanding and application.

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Food Value and Chemical Composition of
Chicken Egg
Muhammad Arslan
B.Sc. (Hons.) & M.Sc. (Hons.) Poultry Science (UAF)
[email protected]
Introduction
•Egg is an excellent food and well-balanced source of nutrients for all ages
•Provide good nutrition with comparatively low calorie contents
•High quality proteins with highest biological value
•Egg devoid fibers and its components are highly digestible
•Egg can contribute to overall health across the life span
•Eating two eggs per day covers 10% to 30% of the vitamin requirements for
humans
The perfect balance and diversity in its nutrients along with its high digestibility and its
affordable price has put the egg in the spotlight as a basic food for humans

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Chemical Composition of Egg

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Egg Yolk Composition
Egg White Proteins

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Lipid Composition of Egg
Amino Acid Composition

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Eggshell Composition
Biological Activities of Egg Proteins
(Lee and Paik, 2018)

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(Réhault-Godbertet al., 2019)

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Egg proteins are distributed equally between egg white and egg yolk, while lipids, vitamins and minerals are essentially
concentrated in egg yolk
Egg White
Yolk
(Réhault-Godbertet al., 2019)
Egg antimicrobials in edible parts are essentially concentrated in egg white and the vitelline membrane

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Egg is an encapsulated source of macro and micronutrients that meet all
requirements to support embryonic development until hatching

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Egg-ceptions
•Natural source of vitamin D (Second to cod liver oil)
•Highly digestible and least-cost animal protein sources
•Multivitamin Source
Health Benefits of Egg
•Rich nutrient source
•Muscle development (Proteins and amino acids)
•Eggs are second only to fish liver oils as a natural source of vitamin D
•Good for vision (Vitamin A, Lutein, Zeaxanthin)
•Good for cell functions, brain health and neurotransmission (Choline)
•Source of cholesterol (essential component of cell membranes and a precursor
for hormones, vitamin D, and bile acids)

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•Good for maintaining stronger bones (Vitamin D, Ca, P)
•Boost Immune system (Vitamin B12, E, Se, Zn)
Egg Cooking and Nutrition

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Effect of Cooking on Egg Nutrients
(Réhault-Godbertet al., 2019)
Digestibility
EvenepoelP, GeypensB, LuypaertsA, HieleM, GhoosY, RutgeertsP. Digestibility of cooked and raw egg protein in humans as
assessed by stable isotope techniques. J Nutr. 1998 Oct;128(10):1716-22. doi: 10.1093/jn/128.10.1716. PMID: 9772141.

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