Nutrition content of good egg

Egg is an oval object laid by a hen that contains nearly all the nutrients necessary for life, lacking only vitamin C. Most eggs sold to consumers are white-shelled eggs that have not been fertilized. The type of hen bred determines the color of shell.

An egg is made up of several layers of albumen (egg white), several layers of yolk, and several layers of shell. Although egg contain74 percent of water, they are such a rich source of high quality proteins. Chemically, egg yolk contains proteins, lipids, cholesterol, pigments and a variety of minor organic and inorganic substances. The yellow color is due to the plant pigment xanthophylls – lutein.

The egg yolk is also rich in lecithin, a phospholipid used to emulsify other lipid. In contrast, the albumin, or egg white, is described as almost pure aqueous protein, consisting of about 40 proteins.

Eggs contain fats and cholesterol, important components of cells and needed for life. Lipids, the main components of egg yolk, comprise about 69% of an egg yolk based on dry weight. The research shows that eggs often contribute to health by providing essential fatty acids and lipids in cell membranes whole contributing little to serum lipids and the risk of heart disease.

In fresh egg, the lipids are combined noncovalently with protein, largely in particles of lipoprotein and to a very small extent with carbohydrate. Eggs are an important source of unsaturated fatty acids – mainly oleic, iron, phosphorus, trace minerals, fat soluble vitamin A, E and K and B vitamins. The main function of vitamin E is to protect susceptible cellular structures, especially PUFAs in cell membranes against damage from oxygen-free radicals.
Nutrition content of good egg