When nutrient factors are available
for any one form of egg —
shell, refrigerated liquid/frozen, or dried eggs
— the other two
can be estimated. Tables 1 and 2 show conversion factors
for estimating the amount of nutrients in either whole,
white, or yolk when two are known.
Table 1 —
Conversion factors for estimating nutrient
components in shell eggs and dehydrated eggs from
liquid/frozen product data.*
Multiply
nutrient values for liquid/frozen products by:
To convert to:
Whole
White
Yolk
Dehydrated
3.95
7.75
2.21
Shell egg
.55
.38
.17
Table 2 — Equations for
estimating amount of nutrients in whole, white, or yolk
when two are known.*
Shell Egg
WE
= EW + EY(1)
(pure yolk)
Liquid/frozen
WE
= .61 EW + .39 EY
(commercial yolk)
WE = .69 + EW + .31 EY(2)
(pure yolk)
Dehydrated
WE
= .28 EW + .72 EY
(based on commercial yolk)
(1) Commercial Yolk
contains 44% solids
(2) Pure Yolk contains 51.8% solids
(*) From Cotterill and Glauert, 1979
