Fundamentals of Food Technology

Eggs

• Hen’s egg contains about 13 per cent protein of very high biological value and 13 per cent fat.

• It is a rich source of vitamin A and some B –vitamins.

• It is a fair source of vitamin D but doesn’t contain Vitamin C.

• Egg white contains about 12 per cent proteins and some B-vitamins and devoid of fat and vitamin A.

• Egg yolk contains about 15 per cent proteins and 3 per cent fat.

• It’s a rich source of vitamin A and fair source of Iron, B-vitamins and vitamin –D.