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ENERGY VALUE

OF EGGS
Protein
Essential for building and repairing
muscles, organs, skin, hair and other
body tissues; needed to produce
hormones, enzymes and antibodies; the
protein in eggs is easily absorbed by the
body
Iron
Carries oxygen to the cells;
helps prevent anemia – the
iron in eggs is easily
absorbed by the body
Vitamin A
Helps maintain
healthy skin and eye
tissue; assists in night
vision
Vitamin D
Strengthens bones and
teeth; may help protect
against certain cancers
and auto-immune diseases
Vitamin E
An antioxidant that plays a
role in maintaining good
health and preventing disease
Vitamin B12
Helps protect against
heart disease
Folate
Helps produce and maintain new
cells; helps prevent a type of
anemia; helps protect against
serious birth defects if taken prior
to pregnancy and during the first
three months of pregnancy
Selenium
Works with Vitamin E to
act as an antioxidant to
help prevent the
breakdown of body
tissues
Lutein & Zeaxanthin
Maintains good vision; may
reduce the risk of age-related
eye disease, such as cataracts
and macular degeneration
Choline
Plays a strong role in
brain development
and function
EGG
STRUCTURE
Shell:
It is the outer covering of
the egg and is composed of
calcium carbonate. It may
be white or brown
depending upon the breed
of the chicken. The colour
of the shell does not affect
cooking quality, character,
or nutrition.
Yolk:
This is the yellow portion
of an egg. Colour of yolk
varies with the feed of
the hen, but does not
indicate the nutritional
content.
Vitelline:

It is a clear seal that holds the


egg yolk
Chalazae:
These are the twisted
cordlike strands of the
egg white. They anchor
the yolk in the centre
of the egg. Prominent
chalazae indicate high
quality.
Shell Membranes:
Two shell membranes, inner and
outer membrane, surround the
albumen. They form a protective
barrier against bacteria. Air cell forms
between these membranes.
Air Cell:
It is the pocket of air formed at the large end
of the egg. This is caused by the contraction
of the contents on cooling after the egg is
laid. The air cell increases with the age of the
egg as there is considerable amount of
moisture loss. The eggs are stored with the
larger side facing up to keep the yolk in the
centre.
ALBUMEN / EGG
WHITE

the transparent part


of an egg that turns
white when it is
cooked
TYPES OF EGGS
CHICKEN EGGS
Most popular
and the most
widely
consumed
eggs in the
world
BANTAM’S EGG

Small and tasty,


and usually have
a white shell.
Bantams are a
smaller variety of
hen
DUCK EGGS

Are much
larger than a
hen’s egg and
have a stronger
flavor
GOOSE EGG

Largest of all the


eggs you are
likely to find on a
sale
HEN’S EGG

These are graded


according to the size
small, medium, large and
extra large or very large
BARN EGGS

These come from


hens that are still
very intensively
farmed but are not
confined to cages
QUAIL EGGS

These are tiny,


with pretty
speckled shells
and a delicate
flavor