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  • TLE Activity 1 - JoanaCarla Valera

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    rhiantics_kram11
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    The document discusses the nutritive value of eggs. Eggs contain high quality protein with essential amino acids and all vitamins except vitamin C. They also contain many minerals. A fresh egg can be identified by its plump yolk that sits up from the white and has a small air pocket. The components of an egg include the shell, membranes, albumen, chalaza, air cell, and yolk. Nutrition facts for one egg list its calories, fat, cholesterol, sodium, carbohydrates, protein, and vitamin contents.

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    TLE activity 1 - JoanaCarla Valera

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    The document discusses the nutritive value of eggs. Eggs contain high quality protein with essential amino acids and all vitamins except vitamin C. They also contain many minerals. A fresh egg can be identified by its plump yolk that sits up from the white and has a small air pocket. The components of an egg include the shell, membranes, albumen, chalaza, air cell, and yolk. Nutrition facts for one egg list its calories, fat, cholesterol, sodium, carbohydrates, protein, and vitamin contents.

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    © All Rights Reserved
    Download as ODP, PDF, TXT or read online from Scribd
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    15 views4 pages

    TLE Activity 1 - JoanaCarla Valera

    Uploaded by

    rhiantics_kram11
    The document discusses the nutritive value of eggs. Eggs contain high quality protein with essential amino acids and all vitamins except vitamin C. They also contain many minerals. A fresh egg can be identified by its plump yolk that sits up from the white and has a small air pocket. The components of an egg include the shell, membranes, albumen, chalaza, air cell, and yolk. Nutrition facts for one egg list its calories, fat, cholesterol, sodium, carbohydrates, protein, and vitamin contents.

    Copyright:

    © All Rights Reserved
    Download as ODP, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    NUTRITIVE VALUE

    OF EGG
    Submitted By: Joana Carla G. Valera
    Regular Fresh Egg

    • If an Egg is fresh tge Egg yolk will be wonderfully plump up and sit up
    from it’s white.
    •
    • A fresh Egg have a little Air pocket or Air cell
    •
    • A fresh Egg has a gelatinous ring of white around the Egg yolk
    Egg Components
    1. Shell
    2. Outer Membrane
    3. Inner Membrane
    4. Albunen
    5. Chalaza
    6. Air Cell
    7. Vitelline Membrane
    8. Yolk
    9.
    10.
    ●
    Nutrition Facts
    ●
    Serving size 1 egg (50g)
    Amount Per Serving
    Nutritive Value
    ●

    ●
    Calories 70
    ●
    FAT 5g
    • It contains High quality ●

    Protein with all the ●


    Saturated Fat 1.5g
    essential Amino Acids. ●
    Trans Fat 0g
    All of the Vitamins
    except Vitamin C and
    ●
    Cholesterol 195mg
    many Minerals.
    ●
    Sodium 65mg
    3%
    ●
    Carbohydrates 1g
    1%
    ●
    Fiber 0g
    ●
    Sugar 0g
    ●
    Protein 6g
    ●
    Vitamin A 10%
    ●
    Vitamin D 15%
    ●
    Vitamin C 0%
    ●

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