Just crack an egg protein pack nutrition

Eggs also have the highest biological value of any protein, meaning that the essential amino acids they provide are used very efficiently by the body.

A single large egg provides 12 percent of the daily requirement of protein for 70 calories 2). The components of an egg weighing 60 grams are made up as follows:Д®ggs contain the highest quality protein and are often used as a standard to measure the quality of other protein sources. As a layer gets older the weight of the eggs increase. In Africa, for example, the egg weight may range from 35 to 65 grams, while in Europe it may range from 45 to 70 grams. The weight of eggs varies widely depending on many factors such as the breed, the age of the layer and environmental temperature. The color of the yolk does not affect the nutritional content.Д®gg weight. If the laying hen is fed yellow corn, alfalfa meal and fresh grass provide good pigment sources for a normal yellowish-orange yolk. The color of the yolk varies with the type of feed given to the laying hen. The yolk is almost spherical and is surrounded by a colorless membrane. Prominent thick chalazae indicate high quality and freshness. These are twisted, cord-like strands of egg white, known as chalazae, which hold the yolk in position. The inner firm albumen in high quality eggs stands higher and spreads less than the outer thin albumen. The outer thin albumen spreads around the inner firm albumen. The albumen of the egg is composed of the outer thin albumen and the inner firm or thick albumen. The air cell increases in size as time passes.Д®gg albumen or white. This air cell is created by the contraction of the inner contents while the egg cools and by the evaporation of moisture after the egg has been laid. An air space or air cell is a pocket of air usually found at the large end of the egg interior between the outer membrane and the inner membrane.

These two membranes provide a protective barrier against bacterial penetration.ДЄir space. The outer membrane is attached to the shell, the inner membrane is attached to the albumen or egg white. Inside the shell there are two membranes (as seen in Figure 1). For example, Leghorns produce white eggs, while Rhode Island Reds produce brown eggs. The color of the shell, which may be white or brown depending on the breed of the laying chicken, does not affect quality, flavor, cooking characteristics, nutritional value or shell thickness. The porous shell has great resistance to the entry of micro-organisms when kept dry and considerable resistance to the loss of moisture by evaporation. The shell of an egg has a rigid yet porous structure. Refrigerated Liquid or Frozen Egg WhiteДЄn egg consists of shell, membrane, albumen or egg white and egg yolk.

Just crack an egg protein pack nutrition