|
Protein from the egg can be considered as the reference protein. |
1 egg = 12 % proteins.
For an average egg = 7.8 - 8 g of prot 4 egg whites = ration of one protein dose.
|
Essential amino acids cannot be produced by the body. They must therefore be obtained from our food. |
|
Virtually no impact on the cholesterol level. |
|
 |
20 % of the cholesterol
80 % is synthesised by the liver. |
Lipids play a key role in the structure of cell membranes and the nervous system.
Eggs, rich in unsaturated fatty acids, contribute to a balanced diet. |
Most of the lipids are found in the yolk. 50 % as mono-unsaturated fatty acids
15 % as poly-unsaturated fatty acids. |
 |
|
VITAMINS AND MINERALS. Vitamin A : night vision and integrity of the skin and mucous membranes.
Vitamin E : prevents cell oxidation which produces free radicals. Phosphorus:
required for storage and use of energy. IRON : essential for good muscular oxidation and exchanges in the blood.
|
|  |
50% of vitamin A requirements in the child 20 % in the adult. 20% of vitamin E requirements in the child 10 % in the adult. 25% of phosphorus requirements in the child 17 % in the adult.
15% of vitamin E requirements in the child and in the adult.
The IRON contained in an egg is absorbed better than that from foods of vegetable origin. |