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    Project IN TLE: Submitted By: Grade 7

    Uploaded by

    Harold John Hornilla
    1. The document provides nutritional information about eggs, including their protein, vitamin, mineral, carbohydrate, fat, and cholesterol content. 2. Eggs are an excellent source of high-quality protein and many important vitamins and minerals. They contain all essential amino acids. 3. While eggs do contain cholesterol, they are relatively low in saturated fat and provide important nutrients that are essential for health.

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    Project IN TLE: Submitted By: Grade 7

    Uploaded by

    Harold John Hornilla
    15 views12 pages
    1. The document provides nutritional information about eggs, including their protein, vitamin, mineral, carbohydrate, fat, and cholesterol content. 2. Eggs are an excellent source of high-quality protein and many important vitamins and minerals. They contain all essential amino acids. 3. While eggs do contain cholesterol, they are relatively low in saturated fat and provide important nutrients that are essential for health.

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    1. The document provides nutritional information about eggs, including their protein, vitamin, mineral, carbohydrate, fat, and cholesterol content. 2. Eggs are an excellent source of high-quality protein and many important vitamins and minerals. They contain all essential amino acids. 3. While eggs do contain cholesterol, they are relatively low in saturated fat and provide important nutrients that are essential for health.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    15 views12 pages

    Project IN TLE: Submitted By: Grade 7

    Uploaded by

    Harold John Hornilla
    1. The document provides nutritional information about eggs, including their protein, vitamin, mineral, carbohydrate, fat, and cholesterol content. 2. Eggs are an excellent source of high-quality protein and many important vitamins and minerals. They contain all essential amino acids. 3. While eggs do contain cholesterol, they are relatively low in saturated fat and provide important nutrients that are essential for health.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 12

    PROJECT

    IN
    TLE

    Submitted by:

    Grade 7
    NUTRIONAL
    VALUES OF
    THE EGG
    Constituent of egg For a medium egg (Av 58g)

    Amount % of Reference Nutrient Intake (RNI) Amount per 100 g egg


    per egg

    For adult female 19-50 For adult male 19-50


    years years

    Weight 1 51.6 - - 100.0

    Water g 38.8 - - 75.1

    Energy Joules/calories 324/78 4 3 627/151

    Protein g 605 14 12 12.5

    Carbohydrate g trace - - trace

    Fat g 5.8 ** ** 11.2

    Inc saturated f.a. g 1.7 ** ** 3.2

    Monounsaturated f.a. g 2.3 ** ** 4.4

    Polyunsaturated f.a. g 0.9 ** ** 1.7

    Dietary fiber g none - - none


    Minerals and Trace Elements

    Sodium mg 72 4.5 4.5 140

    Potassium mg 67 3 3 130

    Calcium mg 29 4 3 57

    Phosphorus mg 103 19 19 200

    Magnesium mg 6.2 2 2 12

    Iron mg 1.0 7 11 1.9

    Zinc mg 0.7 10 7 1.3

    Copper mg 0.04 3 3 0.08

    Iodine mg 27 19 19 53

    Chlorine mg 83 3 3 160

    Sulphur mg 93 * * 180

    Selenium mg 6 10 8 11
    Vitamins

    Vitamin A mg 98 16 14 190

    Vitamin D mg 0.9 9*** 9*** 1.8

    Vitamin E mg 0.57 * * 1.11

    Vitamin C mg none - - none

    Thiamin (B1) mg 0.05 6 5 0.09

    Riboflavin (B2) mg 0.24 22 18 0.47

    Niacin mg 0.05 15 11 0.1

    Vitamin B6 mg 0.06 5 4 0.12

    Folate mg 26 13 13 50

    Vitamin B12 mg 1.3 87 87 2.5

    Biotin mg 10 * * 20

    Pantothenic acid mg 0.91 * * 1.77


    ENERGY VALUE OF EGGS

    A medium egg has an energy value of 78 kilocalories (324


    kilojoules) and the consumption of one egg daily would contribute only
    around 3% of the average energy requirement of an adult man; 4% for an
    adult woman.
    With their significant protein, vitamin and mineral content, and
    relatively low saturated fat content, egg are a valuable component in a
    healthy diet.
    • PROTEIN

    Eggs are an excellent source of protein. Egg protein is high of


    biological value as it contains all the essential amino acids needed by the
    human body. Eggs therefore complement other food proteins of lower
    biological value by providing the amino acids that are short in supply in
    those foods.
    On the evaluation scale most commonly used for assessing protein,
    egg is at the highest point, 100, and is used as the reference standard
    against which all other foods are assessed.
    • VITAMINS
    Eggs contain most of the recognized vitamins with the exception of vitamin C. The egg is a
    good source of all the B vitamins, plus the fat-soluble vitamin A. It also provides useful
    amounts of vitamin D, as well as some vitamin E.
    • MINERALS

    Eggs contain most of the minerals that the human body requires for health.
    In particular, eggs are excellent source of iodine, required to make the
    thyroid hormone, and phosphorus, required for bone health. The egg
    provides significant amounts of zinc, important for wound healing, growth,
    and fighting infection; selenium, an important antioxidant; and calcium,
    needed for bone and growth structure and nervous functions. Eggs also
    contain significant amounts of iron, the vital ingredient of red blood cells, but
    the availability of this iron to the body is uncertain.
    CARBOHYDRATE AND
    DIETARY FIBER
    Eggs contain only traces of carbohydrate and no dietary fiber.
    FAT

    An egg has 11.2% fat on its content. The fat of an egg is found almost
    entirely in the yolk; there is less than 0.05% in the albumen. Approximately
    17% of an egg is fatty acids are polyunsaturated, 44% monounsaturated,
    and only 32% saturated.
    • CHOLESTEROL

    Cholesterol and lecithin are fat-like substances and are essential to


    the structure and function of all cells in the body. Cholesterol helps to
    maintain the flexibility and permeability of cell membranes and is also a raw
    material for the fatty lubricants that help to keep the skin supple. Cholesterol
    is essential for the production of sex hormones, cortisol, vitamin D, and bile
    salts.
    Lecithin is involved in general lipid transportation in the blood and in
    the metabolism of cholesterol.

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