3. Label the parts of an egg-
Answers
Answer:
The Nutrition Label
These six components are the shell, shell membranes, the white, the yolk, the chalaza, and the air pocket. An average large raw egg (50 g) is approximately 76% water, 13% protein, 10% fat, <1% carbohydrates, and <1% ash.
Answer:
EGG PARTS Each component of the egg should be given a unique colour and label. Only use each word once.
Explanation:
You obtain a whole powerhouse made of gasoline when you use eggs. Each component, including the protective shell, permeable membranes, stabilising chalazae, and the nutrient-rich and life-sustaining yolk, is made to protect and sustain life.
Females of a wide range of species, including birds, reptiles, amphibians, a few mammals, and fish, lay eggs; many of them have been consumed by humans for countless generations. A protective eggshell, albumen (egg white), and vitellus (egg yolk), all enclosed in a variety of thin membranes, make up the components of bird and reptile eggs. Eggs from chickens are the most widely consumed eggs. Eggs from other poultry, such as duck and quail, are also consumed. Both roe and caviar are terms for fish eggs. Both egg yolks and entire eggs, which are frequently used in cooking, contain large levels of protein and choline. Previously, the United States Department of Agriculture classified eggs as meats under the Food Guide Pyramid due to their high protein content (now MyPlate). The cholesterol level, salmonella infection, and allergy to egg proteins are some possible health risks associated with eggs despite their nutritional value.
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