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Eggs

Egg is a rich source of high quality animal protein and is often used as a standard for measuring the quality of other food protein. It is an important source of unsaturated fatty acids, minerals especially iron and phosphorus and almost all the vitamins with the exception of Vitamin C, thus forming well balance source of nutrients. Its high nutrient content, low calorie value and easy digestibility make it a valuable protective food in human diet.

Chemical composition of the chicken egg and its parts (%)

Constituent	Entire egg	Egg content	Yolk	White	Shell & shell membranes
Water Dry matter Protein Fat Carbohydrates Ash	66 34 12 10 1 11	74 26 13 11 1 11	48 52 17 33 1 1	88 12 11 - 1 -	2 98 6 - - 92

(Source: Kerala Agricultural University)

Physical composition of eggs

Constituents	Chicken eggs		Turkey eggs		Duck eggs		Quail eggs
	Wt (g)	% of total	Wt (g)	% of total	Wt (g)	% of total	% of total
Albumen	33.00	59.1	47.2	57.8	37.20	51.41	56.47
Yolk	17.20	30.8	26.0	31.8	26.43	36.60	30.37
Shell	5.30	9.5	7.2	8.8	6.90	9.55	13.16 (with membrane)
Shell membrane	0.35	0.6	1.3	1.6	1.76	2.44	-
Whole egg	55.85	100.0	81.7	100.0	72.29	100.0	100.0

(Source: Kerala Agricultural University)

Nutrient content of eggs

Nutrients	Quantity in two eggs	Per cent RDA met
Energy (Calories)	18.0	6
Protein (g)	13.2	20
Fat (g)	11.0	22
Calcium (g)	0.06	8
Phosphorus (g)	0.24	27
Iron (g)	3.2	26
Iodine (mg)	0.01	10
Vitamin A (IU) 1000	20
Vitamin D (IU)	100	25
Vitamin B1 (mg)	0.12	8
Vitamin B2 (mg)	0.32	16
Niacin (mg)	1.2	6

(Source: Kerala Agricultural University)

Use of quail egg

Eventhough the egg is small in size, it is useful in providing quality nutrients. Albumen consists principally of protein. Yolk has higher per cent of fat than protein. The egg is a good source of vitamins and minerals.

Satisfactory hard cooking and peeling of eggs have been standardised by cooking the eggs in water containing 2% each sodium chloride and sodium bicarbonate at 80^oC for 20 minutes and rapid cooling in running water.

Designer eggs

The contents of the chicken egg can be changed in such ways as to be more healthful and appealing to a segment of our consumers who are willing to pay for those changes in the egg. "Designer eggs" are those in which the content has been modified from the standard egg. Two vitamins, A and E, are receiving the most interest as components of designer eggs. Eggs higher in Vitamin E are currently available in stores. A large egg contains approximately 200 - 220 mg of cholesterol. However, in designer eggs, through pharmacological interventions and preferential diet, eggs cholesterol level is significantly reduced.

Suguna Poultry Farm Ltd. in Coimbatore has launched two more variants of designer eggs (diet eggs), namely Suguna Heart (high in omega-3 fatty acid and vitamin E), and Suguna Active (rich in DHA, Vitamin E and organic selenium). Both these brands are healthy to heart. The yolk cholesterol level in these eggs is 24% less than ordinary eggs and are priced Rs. 4.10 and Rs. 3. 90 respectively.

Last updated: 21-1-2008

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