Nutrition in an Egg
Mention its nutritive value per 100gm.
- Proteins—13.3 g per 100 g (an average egg weighs around 60-70 g)
- Fat—13.3 g per 100 g
- Carbohydrates—nil
- Energy—173 kcal per 100 g
- Provides all vitamins except vitamin C
Nutritive value in terms of content per egg weighing 60 g
- Proteins—6 g
- Fat—6 g
- Carbohydrates—nil
- Energy—70 kcal
Why egg protein is called the "reference protein”?
- Egg protein contains all the nine essential amino acids (EAA) and in the right proportion.
- NPU of egg protein is 100.
It is rich in which group of vitamins?
Egg is rich in both fat and water-soluble vitamins except vitamin C.
What is the recommended method for consuming eggs? Why?
It is recommended to cook the egg before consumption. This is because of the following reasons:
- Raw egg white is not assimilated in human gut.
- Raw egg contains “avidin” which prevents absorption of biotin by the body. Cooking destroys avidin.
Mention the criteria of a good egg.
- Water density test—fresh egg sinks to the bottom of water and lie on the side, horizontal to the surface of water.
- Lesser fresh eggs sink but stand at an angle to the bottom.
- Old and nonfresh eggs float on water and should be discarded.
This is because as the egg ages, the air sac inside it grows larger, making it lighter.
References:
- Park K. Nutrition and health. In: Park's Textbook of Preventive and Social Medicine, 24th ed. Jabalpur, India: M/S Banarasidas Bhanot Publishers; 2017.
- Gupta RK. Major foods and their nutritive value. In: Vaidya R, Tilak R, Gupta R, Kunte R, editors. Text Book of Public Health and Community Medicine, 1st ed. Pune, India: Dept. Community Medicine, AFMC, in collaboration with WHO, India office, Delhi; 2009: 741-9.
- Egg-ucation; Benton Franklin Health District. Available at: http://www.bfhd.wa.gov/edu/egguca-tion.php#wdsefiw. Accessed November 30, 2011.
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