Eggs are a high nutritional and culinary food. In addition, it comes in the best possible packaging, resistant, natural and optimal for storage.
The formation process is a complex one, ranging from ovulation to egg laying. For the egg to fulfill the quality requirements, the numerous components that make up the egg must be synthesized correctly and must be arranged in the right sequence, quantity and orientation.
The success of this egg formation process is based on the hens being fed with high quality nutrients and kept in a situation of environmental comfort and optimal health.
With this article, Zucami’s technical team intends to present TIPS that help our customers to know the structure, composition and properties of eggs.
The egg – A great design of nature
The structure of the egg is designed by nature to protect and maintain the embryo from which the chick would emerge after hatching and therefore its contents have an enormous nutritional value.
The egg is protected from external contamination by the physical barrier provided by its shell and membranes and by the chemical barrier provided by the antibacterial components present in its contents.
A cross section of an egg allows a clear differentiation:
separated from each other by membranes that maintain their integrity.
Example of an illustration of egg structure
EGG WHITE OR ALBUMEN
TESTACEOUS MEMBRANES (INTERNAL AND EXTERNAL)
The egg is made up of three basic ingredients:
the shell, yolk and white. The shell represents on average about 10% of the egg, the white about 57% and the yolk about 1/3 (33%).
Its chemical composition depends on the hen’s diet, with lipids or fat fraction being the most variable component.
Table 1 shows the average chemical composition of eggs, including vitamins, minerals and other important ingredients.
|Vitamins||A, D, B2, biotin, B12|
|Minerals||Selenium, iodine, iron and zinc|
|Phytochemicals||Yolk carotenoids (lutein and zeaxanthin)|
|Source: USDA National Nutrient Reference Database for Standar Reference. Release 27|
In terms of nutritional value, eggs are one of nature’s most nutritious and economical foods. It is considered one of the most complete foods because of the balanced proportion of proteins, fats, carbohydrates, minerals and vitamins it contains.
Eggs, a recommended food in the diet.
Eggs are one of the most complete foods and a basic ingredient in food and cooking.
Eggs are considered a protein food.
It also contains almost all vitamins (except C) and minerals of great interest (iron, phosphorus, selenium).
Eggs do not contain carbohydrates; the energy they provide comes from lipids.
Egg lipids are mainly monounsaturated and polyunsaturated fatty acids (beneficial for cardiovascular health). Eggs also contain antioxidants (selenium, vitamin E, carotenoids), folic acid and choline, necessary for the proper functioning of the body.
White and brown eggs, just as nutritious
There is no nutritional difference between white and brown eggs.
Brown eggs are usually larger, because brown hens are larger than white hens.