composition on nutrition.
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The three main components of eggs are the shell, the white, and the yolk. The average whole large egg, weighing 56 g (2 oz.) is composed of 12% shell, 58% white, and 30% yolk by weight. Protein is found in both the white and the yolk, but almost all of the fat is found in the yolk (see Figure 10 and Tables 13 and 14).
Figure 10 Composition of an egg
Composition of Eggs (%)
Whole EggComposition of Eggs (%)
YolkComposition of Eggs (%)
WhiteMoisture73.049.086.0Protein13.316.711.6Lipid11.531.60.2
Table 13 Composition of eggs by percent of weight. Traces of sugar and ash are also present.
Whole EggYolkWhiteWeight50 g17 g33 gProtein6 g3 g3 gFat5 g5 gTraceCholesterol216 mg216 mg0Calcium25 mg2 mg27 mgIron1.0 mg0.6 mgTraceSodium63 mg7 mg54 mgPotassium60 mg16 mg47 mgVitamin A96 RE99 RE0 RE
Table 14 Nutritional content of a large egg
Note: B-complex vitamins, not itemized, are well represented in eggs, as are amino acids. RE = retinol equivalent, a term used in nutritional measurement.
Worth noting is the concentration of certain food elements in different parts of the egg. Note for example that all the cholesterol is in the yolk. The yolk is relatively rich in iron and the white is high in calcium.
In practice, when separating large eggs, one estimates the weight of the white as 30 g (1 oz) and the yolk as 20 g (0.7 oz). The colour of the shell, which is either a creamy white or brown, is relevant to the breed of the hen, and there is no other basic difference in the content of the egg or the shell.
The colour of the yolk depends on the diet of the hens. Bakers have a preference for eggs with dark yolks. Certainly the appearance of cakes made with such eggs is richer. Tests have found that, although eggs with darker yolks tend to produce moister sponge cakes, the cakes are somewhat coarser and less tender.
Figure 10 Composition of an egg
Composition of Eggs (%)
Whole EggComposition of Eggs (%)
YolkComposition of Eggs (%)
WhiteMoisture73.049.086.0Protein13.316.711.6Lipid11.531.60.2
Table 13 Composition of eggs by percent of weight. Traces of sugar and ash are also present.
Whole EggYolkWhiteWeight50 g17 g33 gProtein6 g3 g3 gFat5 g5 gTraceCholesterol216 mg216 mg0Calcium25 mg2 mg27 mgIron1.0 mg0.6 mgTraceSodium63 mg7 mg54 mgPotassium60 mg16 mg47 mgVitamin A96 RE99 RE0 RE
Table 14 Nutritional content of a large egg
Note: B-complex vitamins, not itemized, are well represented in eggs, as are amino acids. RE = retinol equivalent, a term used in nutritional measurement.
Worth noting is the concentration of certain food elements in different parts of the egg. Note for example that all the cholesterol is in the yolk. The yolk is relatively rich in iron and the white is high in calcium.
In practice, when separating large eggs, one estimates the weight of the white as 30 g (1 oz) and the yolk as 20 g (0.7 oz). The colour of the shell, which is either a creamy white or brown, is relevant to the breed of the hen, and there is no other basic difference in the content of the egg or the shell.
The colour of the yolk depends on the diet of the hens. Bakers have a preference for eggs with dark yolks. Certainly the appearance of cakes made with such eggs is richer. Tests have found that, although eggs with darker yolks tend to produce moister sponge cakes, the cakes are somewhat coarser and less tender.
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The main dietary sources of fat include meat, fish, dairy products, oils and fats used for cooking (butter, margarine, ghee). Protein: Like fats and carbohydrates, proteins are complex compounds made up of carbon, hydrogen and oxygen. Additionally, they include nitrogen as part of their main composition.
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