Composition of egg

 

COMPOSITION OF EGG

The shell of the egg contributes 8-11% of its weight. Egg white (two parts) contains about 56-61% and the yellow part or the yolk is 27-30% by their weight which we can see. The whole egg contains 65% water, 12-14% of protein, 32-36% of lipids, 10-12%of fat and 1% of minerals which is its nutrition overview.

The chemical composition in the egg, proteins and lipids are major part of the egg, the yolk is made up of protein, fat, lipid, minor amount of carbohydrate. Its constituents being approximately 68% triglycerides, 28% phospholipids, 5% cholesterol. The yolk is rich in fat soluble vitamins. If yields 78% calories and provides all are most of fat, calcium, phosphorous, iron, zinc, vitamin B6-B12 and A, folic acid, pantothenic acid and thiamin and almost half the protein and riboflavin of the whole egg.

Fatty acid composition of the egg yolk is easily modified by adding fat to diet of the hen. Vitamin and trace mineral value can also vary greatly when rations are heavily modified with a particular vitamin or mineral. The composition of large whole raw egg and of boiled egg is almost same.

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STRUCTURE OF AN EGG

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