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Eggs, image - Coggle Diagram
Eggs
Nutritional value
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Vitamins
B group vitamins (B1, B2, B3, B12), vitamins A, D, E and K in the yolk, eggs lack vitamin C
Fats
Saturated fat (egg yolk), yolk contains LDL cholesterol,
egg white is fat free
Minerals
calcium, phosphorus, zinc, sulfur, non-haem iron in yolk
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Protein
HBV protein, ovalbumin + globulin (egg white), vitellin +livetin (egg yolk)
Dietetic value
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Excellent source of HBV protein- growth and repair- suits diets of children, teenagers and pregnant women
Lacks carbohydrates and vitamin C- should be combined with these foods e.g. eggs on toast with freshly squeezed orange juice
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Properties of eggs
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Coagulation- when eggs are heated, protein chains unfold, straighten and bond together around small pockets of water
Aeration- when eggs are whisked, proteins chains are unfolded and air bubbles form
Labelling
Box labelling
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weight, e.g. large (L), medium (M)
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