How We Can Use Eggs For Nutrition

Reference : Financialtribune.com
EGG
An oval or round object laid by a female bird and also contain a embryo is called egg
NUTRITION

PROTIEN
Egg is a good source of protien and protien that founded in egg is a Reference protien.
Bioavailability = 97%
Digestibility = 100%
Three parts of egg contains protien (Shell , White Part , Yolk Part). White part contains 54% of 100% protien and yolk contains 40% of 100% protien. The protien of egg is determind by a standerd OR reference protien due to contain all assential amino acids.
YOLK PROTIENS
Ovalivetin
Ovavitellin
WHITE PART PROTIENS
Ovaalbumen
Ovageobulin
Ovamucin
Ovamucoid
FATS
Only yolk part of egg contains fats and fat soluble vitamins. Yolk contains triglycerides, lipoprotien and also LDL(low density lipoprotiens).
CARBOHYDERATES
Egg is a poor source of cho. It contains cho in minor quantity. When we fry a egg OR we make a omelette so the brown part of egg is due to cho that gave brown color on heating.
VITAMINS AND MINIRALS
Egg is a good source of vitamins and minirals . Egg contain B12 (cobalamin) and B2 (riboflavin).
B12 is a assentail amino acid which is usefull for masculer movement and B2 is also a assential amino acid which is very usefull for eye sight. Egg contains fat soluble vitamins that are.... A , D , K , E
INTERESTING
Egg contains a assential amino acid COLINE which is very usefull for brain devolpment and only egg one of these which contain this amino acid.
Egg contains large amount of cholesterol ,so be aware of egg's yolk part. Yolk part contain bad facts for heart patients so they can use white portion.