Composition and Nutritional Value of Eggs Eggs: Recommendation

Composition and Nutritional value of Eggs
Eggs
• Eggs are incredibly nutritious. Chicken eggs are the most common kind of
eggs used in Pakistani meals, but other kinds such as duck eggs are also
eaten.
• They contain protein (high biological value), healthy fats, and many
nutrients like vitamins A, D, E, choline, iron and folate, Vitamin b12, Selenium,
Lutein and zeaxanthin
• There is no carbohydrate in the egg.
 The color of the egg yolk is related to the diet of the hen and is due to the
presences of carotenes and any colorings added to the feed.
Composition of an Egg
1. The outer most layer of an egg is called shell.
2. Inside the shell, outer shell membrane sticks to the shell
and inner shell membrane surround the albumin.
3. Consistency of Albumin is thick near the yolk while it’s
thin near the shell.
4. Egg yolk is covered with a membrane known as vitelline
membrane.
5. The yolk is supported by the chalazae which are attached
to the egg white and help to keep
the yolk away from the shell where it could pick up
bacteria.
6. Air cell is formed due to contraction of inner sheel membrane during cooling after
laying eggs.
 All the fat in an egg is found in the yolk

 Introducing egg in the first year of life (to child of greater than 4 months of age)
may reduce the risk of development of food allergy to egg.
Recommendation:
Healthy adults should consume three to four eggs per week.
Quality of Egg:
A fresh egg when in a plate stands up firmly in a rounded shape. A stale egg
flattens and spread over the plate and the yolk membrane may break when
removed from the shell.
Eggs are composed of three main parts:
SHELL Outer most covering of Egg

11.5%
97% calcium carbonate
3% protein
EGG WHITE It has two visible layers; the thick white nearest to the yolk and the thin white
58.5% nearest to the shell
88% of water,
10.5% protein (mainly ovalbumin or egg albumin and mucin)
riboflavin and other B complex vitamins, sulphur (being the only important
mineral) and traces of fat.
EGG YOLK 16.5% protein,
30% 33% fat,
50% water,
riboflavin, fat soluble vitamins A, D, E, K,
mineral elements including iron and lecithin (an emulsifier).
Composition of Whole(one) Yolk(one) White(one)

eggs
Weight of egg gm 48.0 17.0 31.0
(medium)
Protein gm 6.1 2.8 3.3
Fat Gm 5.5 5.5 0.0
Carbohydrates Gm 0.3 0.1 0.2
Energy calories 77.0 61.0 15.0
Calcium Mg 26.0 25.0 2.0
Iron Mg 1.3 1.2 0.1
Vitamin A Iu 550 550 0
Riboflavin Mg 0.14 0.06 0.08
Thiamin Mg 0.14 0.06 0.08
WATER
Water is an essential inorganic nutrient. After oxygen, water is second in
importance to the body. The human body is about 50-70% water.
Functions
Water performs the following important functions in the body:
 It makes all the body fluids e.g. digestives juices, body secretions,
hormones, mucus, saliva, blood, lymph, bile, sweat and urine.
 It acts as a solvent for all the nutrients and other body chemical
products and essential for their absorption and metabolism.
 It is a transport vehicle which carries all the nutrients and the body
wastes from organ to organ.
 It bathes the cells and maintains the cell structure by maintaining the
intra cellular and the extra cellular water. Most of the extra cellular
fluid is found in the circulatory system. Some is found in hollow
organs, joints and bones. But the largest amount surrounds the cells.
 It serves as a lubricant for membranes and in joints to facilitate their
movement.
 It cushions and protects delicate organs from striking against their
bony cages. Water is present in the protective layers of fluids that cover
the surface of brain, spinal cord, lungs etc.
 It regulates the body temperature through evaporation from the skin
and lungs.
 It maintains the normal blood volume and blood pressure.
 Water provides no calories, but it does provide Factors Effecting Water
various mineral elements e.g. magnesium and Requirement
calcium in hard water and fluoride in water that The amount of water lost by the
either naturally contains it or to which it has been body is influenced by:
added by man. • environmental conditions
(as in summers)
Requirements: • body conditions including
high temperature (fever)
The amount needed for an individual is • Vomiting
variable depending upon the water loss and to some • Diarrhea
extent on the dryness of food eaten, but usually 6- • Influenza
8 glasses daily is sufficient. • intensive physical activity or
exercise,
• lactation , uncontrolled
Routes of Water Losses diabetes and burns.
In such conditions much more
Water is lost from the body by way: water is required than the normal
1: Urine 2: skin (perspiration) 3: lungs (respiration) 4: eyes (tears)
Sources
Only a small amount of water is formed in the body but the rest has to be
obtained from water, other fluids and foods in the diet.
All foods which are considered to be dry contains appreciable amount of

water such as,
 Milk contain 87% water

 Fruits and vegetables contain 70-95% water
 Meat contain 40-75% water
 Eggs contain 74% water
 Cereals contain 8-20% water
 Bread contain 35% water

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Composition and Nutritional value of Eggs

 All the fat in an egg is found in the yolk

Healthy adults should consume three to four eggs per week.

Eggs are composed of three main parts:

SHELL Outer most covering of Egg

Composition of Whole(one) Yolk(one) White(one)

Water performs the following important functions in the body:

All foods which are considered to be dry contains appreciable amount of

 Milk contain 87% water

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