Nutrition In An Egg

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Taste, nutritional value, availability, and the cost make egg universally   popular. Due to the taste, ease, and flexibility of cooking, egg preparations   are favourite among bachelors and working couples. This traditional breakfast   food is also consumed in different forms though out the day. Even though eggs   are of animal origin, there are appreciable numbers of “eggetariens” among the   vegetarians. Some people even consider unfertilised egg as vegetarian. The eggs   of hen, duck, goose, quail, turkey, and turtle are consumed. Among them hen   variety is the most popular one.

The egg is to   provide complete food for the chick embryo unlike all most all mammals, where   mother continues to provide all nutrition till birth and even after birth during   early life. This requirement of nature makes egg rich in essential nutrients.   The shell pigmentation of white or brown does not bear any relation to the   nutritive value. Egg protein are best in quality and are taken as standard for   comparing the quality of other food proteins. Egg protein is better digested,   absorbed, and utilised by the body than any other source.

A hen’s egg weighs about 55 to 60 gm and consists of 10% outer layer, 60%   white and 30% yellow yolk. Outer shell consists of calcium carbonate, white   portion is made up of protein known as egg albumin which is of high biological   value. Egg contains about 11% proteins. Egg white is also a good source of   riboflavin. The yolk contains mainly fat. Egg supplies fat in an emulsified   form, which can be very easily digested and assimilated in the body. Egg yolk   contains 1.33gm of cholesterol per 100 gms. The egg yolk is a source of vitamin   A, B vitamins, calcium, phosphorous, lecithin and iron. Iron of yolk is easily   digested and assimilated in the body.

An average hen’s egg of 60gm consists of 7.9gms of protein, 7.9gms of fat,   103kcl, 36mgs of calcium, 132mgs of phosphorous, and 1.26mgs of iron. Egg powder   contains about 49% of proteins and 43% fat and it is also a good source of   vitamin A and riboflavin. It is rich in cholesterol (3.9gm per 100 gm) and is a   good source of iron and phosphorous.

Soft boiled and poached eggs are better than eggs cooked in other   ways. The yolk is easily digested even by infants of 9 months old. Eggs are use   full in slimming diets since they have only negligible amounts of carbohydrate   but plenty of protein, vitamins, and minerals.

Limiting factor of egg is that it does not contain vitamin C. Raw albumin   contains an anti digestive factor that interferes with digestion. Egg also has a   compound called avadin, which react with biotin (Vitamin H) and make it   unavailable. Both these factors get destroyed on heating.

Eggs are the ideal nutritive food for the ill and convalescent patients.   Those who suffer from gastrointestinal tract disorders, particularly in diseases   of the colon eggs are the best food because of their nutritional value and lack   of residue.

A common question asked to me is about the recommended number of eggs per   person. There is an ambiguity about it. The British heart foundation recommends   eating no more than four eggs a week. But the world health organisation how ever   suggests an upper limit of ten eggs per week from all sources including   mayonnaise, biscuits, cakes, mousses and sauces

  Fresh eggs have the best nutritive   value. Eggs stored in a cool place and away from any odour stay fresh for a   longer period. It must be stored with the pointed end down, so that the yolk   remains centred in the egg and away from the air pocket.

The method of testing fresh eggs is to dip them in water. A rotten egg due to   liberation of gases like carbon dioxide and ammonia will float while a fresh egg   sink to the bottom.

Eggs or its products may   be the cause of allergies in some people. It usually manifests as skin rashes or   breathing difficulty. Avoid not only egg but also egg preparation such as   biscuits, cakes, souffles, sauces, puddings etc. The common infection by eggs is   by the salmonella group of organisms. If eggs are well cooked this danger is   prevented.

Eggs may cause constipation due to low residue and easily   digestibility. Include fibrous foods such as green vegetables and fruits in   one’s daily diet. Patients suffering form gallbladder disorder should avoid egg   yolk since the fat in yolk could cause contraction of the gall bladder resulting   in pain and discomfort.

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3 thoughts on “Paal Payasam (Milk Kheer)

  1. daksha thakkar said on April 21, 2016 at 5:57 am

    sounds simple and good

  2. ganesh said on January 17, 2011 at 2:17 am


  3. ganesh said on January 17, 2011 at 2:14 am

    ya…i like this

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