Nutritive value of eggs
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The quality of egg protein is of good excellent and has a very high biological value of 96.
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It is considered as a reference protein.
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It has all amino acids in correct proportions.
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Yolk contains 16.5 per cent and albumen contains 10.5 per cent protein.
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From a standard sized egg , we will get 6.5 g protein from albumen and 3.0 g from yolk.
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The fat of egg is well emulsified, easily digested and absorbed.
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Vitamin A – 200-1000 IU/egg
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Vitamin B1 –present in yolk alone 50-70 µg/egg
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Vitamin B2 – 200 µg/egg (in yolk and albumen)
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Niacin – 40 µg/egg
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Pantothenic acid – 600 µg/egg
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Last modified: Wednesday, 11 April 2012, 9:25 AM