Carbohydrates and Lipids of Eggs
CARBOHYDRATES AND LIPIDS OF EGGS
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Carbohydrate
Lipids
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These are exclusively present in yolk only.
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A standard sized egg contains 6g of lipids and these are present in an emulsified form which facilitates easy digestion and absorption.
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Of the total lipids 62% is true fat or triglycerides.
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Oleic acid is the major fatty acid and it constitutes around 50% of the total fatty acids.
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Palmitic acid forms 27%, linoleic acid 11%, stearic 6% and the remaining 6% is made up of other fatty acids.
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Phospholipids constitute around 33% of the total yolk lipids.
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The different phospholipids present in yolk are phosphatidyl choline, phosphatidyl ethanolamine, lyso - phosphatidyl choline, lyso - phosphatidyl ethanol amine, sphingomyelin, plasmalogen, inositol phospholipids etc.
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Sterols form 5% of total lipids and the chief sterol is cholesterol.
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An egg contains 200 – 300mg of cholesterol.
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Cerebrosides (ovokerasine and ovophrenosin) are present in traces in egg.
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Last modified: Wednesday, 11 April 2012, 9:22 AM