The hen’s egg of average size weighs approximately 56g. they are covered with a protective shell which can either be white or brown in colour. The colour is unrelated to the food valve and quality of egg.
Food Value Of Egg 1. PROTEIN : the protein of egg as a whole is of good biological value and is easily digested. Egg can therefore be used to replace meat, fish and poultry in the diet.
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2. VITAMIN : egg also contain some vitamins such as vitamin A, D, and B, complex vitamins. Both egg yolk and white are good source of riboflavin and is this vitamin that is responsible for the slightly greenish tint to an egg white.
3. MINERAL SALTS : Egg are rich in minerals salt like iron, sulphur phosphorus and calcium.
4. WATER : 51% of the yolk of an egg contains water and the white contains 87%.this shows that egg contain a reasonable amount of water.
5. FAT : the yolk of an egg contains appreciable amount of fat. It is rich in finely emulsified fat.
NOTE: Egg do not contain carbohydrate or starch, they should be contained with farinaecious foods in oder to give the necessary bulk.
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USES OF EGG
1. Eggs are use to increase food value to improve the flavor of foods to which eggs are added e.g doughnut, pancakes,etc.
2. As a binding medium e.g cakes, etc
3. For aosting food frying e.g fish, yam balls, etc.
4. As thickening agents e.g in sauces and custards.
5. As a raising agent in cake making.
6. For garnishing. Hard boiled eggs are sliced and used for garnishing salads.
must read simple egg recipes
Reviewed by Sparly
on
November 08, 2018
Rating:
Reviewed by Sparly
on
November 08, 2018
Rating:
