Composition of eggs
The average weight of a hen’s egg is 50grms (2onz). The shell weighs about 12 percent of the total eggs weight and is made of a calcareous, porous substance which is pervious to air, water and smell.
It is lined with a delicate membrane which separates itself from the shell at the larger end of the egg to form the air chamber. the fresher the egg the smaller the chamber.
The albumen(white) of the egg is a thick vicious transparent liquid with a high percentage of water and some mineral substances. The albumen is soluble in cold water and congeals at 70.C. It forms about 58 percent of the total weight of the egg.
The yolk or the vitellus of the egg is an opaque yellow soft substance which congeals in heat. The yolk is composed of albumins, fats containing vitamin, lecithins, chlorestines, and mineral substances including a ferruginous pigment called haematogen which gives the yolk its color.
The composition of the egg varies from breed to breed and the diet of the animal.
Dietetically the fresh egg is a complete food as it contains protein, fats, vitamin A B D and E a good amount of iron and a number of valuable minerals salts. The egg being a bearer of life also contains oligo-elements.
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