Eggs- Structure, Composition, Benefits and Storage

June 11, 2022 | by Sravani Pathakamuri | Posted in Nutrition Facts

The egg is a common food item that is often served as breakfast. It consists of the edible egg, usually from a chicken, which is encased in a protective shell to maintain freshness and provide protection from bacteria.

Eggs are a great source of protein and fat. They also contain vitamins, such as A, D, E, and K. Eggs are one of the most nutritious foods on the planet – they have more than ten essential nutrients in them! Eggs have been shown to be beneficial for weight loss because they can suppress appetite.

The egg has been consumed by humans since prehistoric times, and is one of the most versatile foods in the world.

Eggs are used in many dishes and they can be boiled, fried or baked. They are also used as an ingredient in other dishes like omelets, cakes or cookies.

Structure of Eggs

Eggs are laid by a female animal, usually a bird or reptile, and are fertilized by male animals. The eggs of birds and reptiles differ from those of mammals in their physical characteristics. In birds, the shell is made up of two layers: the inner membrane called the albumen, which surrounds an inner layer known as the chalaza. The chalaza is made up of calcified material that helps anchor the egg to its nesting site.

Reptiles lay eggs with a protective leathery or calcareous shell that also has an outer membrane called the albumen; in this case it contains calcium salts and proteins to help protect against desiccation. Mammalian eggs have no shell but they do have an inner membrane (the vitelline) and an outer

Composition of Eggs

The egg is the most nutritious and powerhouse of all foods. It has a complex composition that includes proteins, fats, minerals and vitamins.

The egg is composed of three main parts: the yolk, the white and the shell. The yolk is yellow in color and it sits in the middle of the egg. The white is what surrounds the yolk and it’s clear in color. Finally, there’s a thin membrane called chalaza that holds together both parts.

Whole eggs

The whole egg is a nutritious food which is a complete food. It contains all the nutrients that your body needs. Eggs are rich in proteins, vitamins, and minerals. You can eat eggs for breakfast, lunch or dinner and they will provide you with enough nutrients to keep your body healthy and strong.

Some people are afraid of eating eggs because of the cholesterol in them but there are many benefits that come with eating eggs. The cholesterol in eggs is not bad for your heart as it was once believed. In fact, it can actually be good for you!

The whole egg has been demonized in the past few decades. The general consensus is that they are bad for you and should be avoided as much as possible. But what are the facts?

  • A whole egg has six grams of fat and four grams of protein, which makes it a good source of both nutrients.
  • The yolk contains most of the vitamins and minerals in an egg, including vitamin D, E, B12 and B6.
  • A whole egg also contains about five milligrams of cholesterol. This is important to note because cholesterol can lead to cardiovascular disease if consumed in large quantities.
  • One large egg (50g) has about 80 calories. That’s not too bad when you consider that it also has 12% of your daily

Egg White

Egg whites are the clear liquid found inside eggs. They are mainly composed of water, proteins, and minerals. They also contain some fat and cholesterol.

The egg white is made up of about 90% water and 10% protein. The protein in egg whites is called ovalbumin. Ovalbumin contains all the essential amino acids that your body needs to build muscle and tissue, including lysine, cysteine, and tryptophan. Egg whites also have vitamin B2 (riboflavin), folate (vitamin B9), selenium, choline, phosphorus, potassium, sodium and zinc. All these nutrients are important for healthy development in children as well as adults.

Egg Yolk

Egg yolk is the yellowish, fatty substance found inside eggs. It is mainly composed of cholesterol and proteins and many nutrients that are necessary for a healthy diet.

The egg yolk is a nutrient-dense food and contains many essential nutrients such as vitamins, minerals, lipids (fats), and proteins.

The egg yolk contains many nutrients, including fat, cholesterol, choline and vitamins A, D and B12. These nutrients provide health benefits such as lowering risk of heart disease or helping with brain development in infants.

Benefits of Eggs

  1. Eggs are a great source of protein and can be eaten for breakfast, lunch, or dinner.
  2. Eggs are also full of essential nutrients such as vitamin B12, vitamin A, riboflavin (vitamin B2), selenium and choline. They have an excellent amino acid profile with all the essential amino acids needed to build muscle tissue.
  3. Eggs also have the perfect ratio of omega-3 to omega-6 fatty acids which is important for brain health and reducing inflammation in the body.
  4. In addition to their amazing nutritional benefits eggs also have a low calorie count which makes them an excellent diet food choice.
  5. Eggs have a high quality protein that is easy to digest. It also provides the body with choline and lutein which is important for eye health.
  6. Eating eggs can help to prevent macular degeneration and cataracts as well as promote healthy brain function.
  7. Eggs also contain vitamin D which helps maintain healthy bones and teeth
  8. Eggs are high in protein, making them an excellent choice for vegetarians who want to get enough protein without eating meat.
  9. Eggs contain all the essential amino acids that the body needs, so they make a great addition to any diet.
  10. Egg yolks are rich in choline, which is important for brain development. Choline is also important for memory and learning skills.

What are the risk factors of Egg?

  • The risk of Salmonella contamination is low, but it can happen if the egg has been contaminated by contact with infected chicken or other animals.
  • The shell is porous so any bacteria that get inside will be able to multiply.
  • Eggs are a common allergen and can cause anaphylaxis in very sensitive people.
  • Some people may have difficulty digesting eggs because they contain a lot of protein and fat.

How should we Store Eggs?

Eggs are delicate and need to be stored in a cool, dry place. They should also be kept in their original carton to avoid the risk of breakage.

When storing eggs, it is important to make sure they are not broken or cracked. If they are cracked, the egg should be discarded or used for baking only.

When cooking eggs, it is best to use them as soon as possible after purchase because they can go bad quickly.

Eggs are a good source of protein and are rich in vitamins, minerals and other nutrients. They can be eaten raw or cooked in many different ways. But how long does an egg last?

The shelf life of eggs is about 3-5 weeks from the date of purchase. If you buy eggs from the store, you should use them within 5 weeks. If you buy eggs from a farm, they may have a longer shelf life because they were packed when they were more fresh.

Tips to store eggs

  • Eggs can be stored in the refrigerator for up to three weeks.
  • Eggs should be stored in their original carton, which has a date on it that indicates the eggs’ expiration date.
  • The eggs should be kept away from other food items and placed in an egg carton on the fridge shelf.
  • If eggs are not consumed within three weeks, they should be discarded.
  • Eggs should never be frozen because those steps will destroy the quality of the eggs and make them unsafe to consume.

FAQs of an Egg

Q) What is an egg?

A) An egg is the organic product of a female chicken. It is made up of the hen’s ovum, albumen, and shell.

Q) What is an egg’s shape?

A) The shape of an egg depends on the breed of hen. Eggshells can be round, oval, or pointed.

Q) What are eggs used for?

A) Eggs are used in cooking and baking as well as in various dishes like sandwiches and salads. They are also used in some breakfast foods like omelets and scrambled eggs. Eggs have many health benefits such as being a good source of protein and high-quality fats for your body.

Q) What is an egg white?

A) The egg white is the liquid part of the egg that surrounds the yolk. It’s made up with albumen, water, protein, minerals and vitamins.

Q) What is an egg yolk?

A) The yolk is the yellow part of the egg that sits inside the shell. It’s made up with fat, cholesterol, protein, vitamins and minerals.

Q) What is the nutritional value of eggs?

A) Eggs are a great source of protein, iron, and vitamins. They contain all nine essential amino acids.

Q) What is the cholesterol content in eggs?

A) A single egg contains about 190mg of cholesterol. However, it is important to note that eggs are a healthy food choice for most people.

Q) What are the different types of eggs?

A) Eggs come in all shapes, sizes and colors. There are white eggs, brown eggs and even blue eggs.

Q) What does an egg’s color tell you about its nutritional value?

A) The color of an egg isn’t indicative of its nutritional value.

Q) How long can you keep an egg?

A) You can keep an egg for up to three weeks as long as it is stored properly in a refrigerator at 40 degrees Fahrenheit or below.

Q) What is the difference between white and brown eggs?

A) White eggs are laid by hens with white feathers and brown eggs are laid by hens with brown feathers.

Q) What do you call a baby chick?

A) A baby chick is called an “chick.”

Q) Are all eggshells the same color?

A) No, eggshells come in many different colors including green, blue, pink, black, white, and brown.

Q) How much does a large egg weigh?

A) A large egg weighs about 2 ounces or about 60 grams.

Q) What are the benefits of eggs?

A) Eggs are a great source of protein, and they contain all the essential amino acids. Eggs also provide a number of vitamins and minerals including vitamin A, vitamin D, riboflavin, selenium and choline.

Q) What is the difference between brown eggs and white eggs?

A) Brown eggs come from hens that have been fed with a diet containing more corn or other grains than those that produce white eggs. Brown egg-laying hens typically produce larger eggs with a higher yolk-to-white ratio than those that lay white eggs. Brown eggs also tend to have thicker shells.

Q) Are there any health risks associated with eating raw or undercooked egg?

A) Yes – Salmonella bacteria can be found inside chicken’s.

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