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eggs - Coggle Diagram
eggs
Nutritional value
13%HBV protien
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12%fat
Saturated fat present in yolk(disappears due to lecithin presents)
Yolk contains LDL cholesterol
White is fat free
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Source of b12, b1, b2 and b3
Yolk contains vitamins A, E, D and K
Lack vitamin C
Contains calcium, zinc, sulfur and phosphorus
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types of eggs
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organic eggs
birds that are fed organic feed that are not treated with chemicals e.g fertilisers or pesticides , they are also not treated with hormones
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dietetic value
Assist with growth and repair
Makes it valubel in the diets of teenagers, kids, pregnant women and a good alternative for La to vegetarians
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Should be avoided in the diets of people with high cholesterol and at risk to coronary heart disease
Due to the fact it is high in saturated fat and cholesterol
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structure
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white
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a viscous, colourless liquid that surrounds the yolk
made of ovalbumin and globulin, along with vitamins, minerals and water
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effects of cooking : :
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A reaction between iorn and sulfur in eggs cause a green ring to form around the egg yolk if overcooked
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