- The shell of the egg contributes 8 - 11% of its weight & contain about 56 - 61% Egg White, 27 - 32% egg Yolk.
- The whole egg contains about 65% Water, 12- 14& Protein, 10 - 12% Fat & 1% Minerals.
- The composition of the Egg White & the Egg Yolk are differs from each other.
- The Lipid content in Albumin is negligible as compared to Egg Yolk. The Carbohydrates in Albumin is present in combined and free state. Free state is mostly Glucose.
- Proteins & Lipids are major in Yolk with minor amount of Carbohydrates. The amount of Yolk Lipids varies from 32 - 36% . It's constitutes approximately includes 68% Triglycerides, 2.8% Phospholipid, 5% Cholesterol & minor amount of other lipids. The yolk is rich in fat soluble vitamins ( A, D, E, K ). Also Read 👉 Nutritive value of Egg
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