Vol. 6, Issue 3 (2018)
A review: Chemical composition and utilization of egg
Author(s): Kusum M, Verma RC, Renu M, Jain Hk and Deepak S
Abstract: Egg (Gallus Gallus) is one of the food items, which fulfils the daily dietary requirement of the human body in balance. Egg is a very good source of protein, Vitamin A, B6, B12, Folate, Amino acid, Iron, Phosphorus & Selenium. Egg contains 12 per cent of protein, 11 per cent of fat and other important components of minerals and vitamins. Egg provides a well-balanced and unique source of nutrients for persons of all ages. Egg significantly contributes to the body’s nutrient necessary during rapid growth so that it is an excellent food for growing children and teenagers. Egg consists of mainly three main parts, the egg white, the yolk and the egg shell. It is incredibly nutritious and healthy foods for our body.
Pages: 3186-3189 | 5489 Views 4575 Downloads
download (6051KB)
How to cite this article:
Kusum M, Verma RC, Renu M, Jain Hk, Deepak S. A review: Chemical composition and utilization of egg. Int J Chem Stud 2018;6(3):3186-3189.
