LPT 321: Meat Science (1+1)

NUTRITIVE VALUE OF EGGS

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