Nutrition of the eggs


Eggs are one of the important human foods, common eggs, including eggs, duck eggs, goose eggs, quail eggs, etc., they are roughly the same nutrition and structure, among which eggs are the most common.The egg consists of the egg shell, egg yolk, protein and egg band, which account for about 2 / 3 and 1 / 3 of the total edible part, respectively. The nutrients in egg white are mainly protein, which not only contains the essential amino acids needed by the human body, but also the amino acid composition is close to the human body composition pattern, and the biological value is more than 95.Whole egg protein can be almost fully absorbed and utilized by the human body, and is the ideal high quality protein in food.When conducting the nutritional quality evaluation of various food protein, the whole egg protein is often used as a reference protein.Egg white is also a good source of riboflavin.

Egg yolk contains more nutrients than egg white.Inorganic salts such as calcium, phosphorus, and iron are mostly concentrated in the egg yolk.The egg yolk also contains more vitamins A, D, B1, and B2. The content of vitamin D varies with season, feed composition and the time of chicken exposure.

The yolk contains more phospholipid and more cholesterol, containing about 1500 mg. per 100gEggs have more iron content but only 3% because of yolk high phosphorprotein interference.

Raw egg white contains antibiotin, the former that hinders the absorption of biotin, and the latter that suppresses trypsin vitality, but is destroyed when the egg is cooked.