FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 18 : Eggs

Effect of cooking on nutritive value of egg

By cooking egg there is a little or no change in the nutritive value of protein, minerals or the fat-soluble vitamins except there is some loss of thiamin and riboflavin, In hard cooked eggs, fried, poached and scrambled eggs the retention of riboflavin and thiamin is more than 85 %. Heating egg white improves the availability of biotin as avidin gets denatured.