Nutritional value of egg

Nutritional value of egg

1. NUTRITIONAL VALUE AND COMPONENTS OF EGG

2. UNLOCKING OF DIFFICULTIES LECITHIN – any of a group of phospholipids that are found in many plant and animal tissues, especially egg yolk.

3. CHALAZAE – One of a pair of spiral threads of albumen holding the yolk of a bird is egg in position. ALBUMEN – the white of an egg.

4. CHALKY – of or like chalk. CANDLING – to examine (eggs) freshness and fertility by holding them up to a bright light.

5. ENERGY VALUE OF EGGS

6. PROTEIN Eggs are excellent source of protein. Egg protein is of high biological value and as it contains all the essential amino acids needed by the human body.

7. VITAMINS B Vitamins Vitamin A Vitamin D Vitamin E

8. MINERALS Iodine Phosphorus Zinc Selenium Calcium Iron

9. CARBOHYDRATE AND DIETARY FIBER Egg contain only traces of carbohydrate and no dietary fiber

10. FAT 11.2% fat is found entirely in the yolk 0.05% in albumen

11. CHOLESTEROL Essential to the structure and function of all cells in the body Maintain flexibility and permeability