FST1 Eggs - A few statistics Every year 390 billion eggs...

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Unformatted text preview: A few statistics Every year 390 billion eggs are produced around the world The average American eats Top Ten 1) Egg composition 2) yolk characteristics vs. egg-white characteristics 3) cholesterol in eggs 4) grading eggs 5) raw egg consumption and food safety 6) cooking eggs: functionality 7) egg coagulation 8) egg foams 9) effects on egg foams 10) Green Eggs Egg Structure Shell Composition Made up of calcium carbonate Function: 1.Protects 2.Provides calcium for embryo 3.Porous, allows passage of moisture and gases Shell color is determined by genetics NOT feed. It does not in anyway affect the quality, grade and nutrition. 1) Egg Composition Not only do eggs contain the highest quality source of protein available but they also contain almost every essential vitamin and mineral needed by humans. Nutritional Value of Eggs E ggs provides: 13 essential nutrients Protein(high quality: complete protein) Iron Phosphorus Thiamin Vitamins A, D, E, and K 2) Yolk Composition (~1/3 of eggs liquid wt.) (most nutrients found here) Water ~ 50% of the yolk (the whole egg is 75% water) Lipids- Fats, Cholesterol ~ 34% 2) Egg White Composition (~2/3 eggs total liq. wt.) Egg white is 90% water; other 10% is protein Albumen Egg white consists of two types Thick 3) Cholesterol Cholesterol is a fat-like substance found in every living...
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FST1 Eggs - A few statistics Every year 390 billion eggs...

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