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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 |
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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) |
| Dehydrated |
WE = .69 + EW + .31 EY(2)
(pure yolk) |
(1) Commercial Yolk contains 44% solids
(2) Pure Yolk contains 51.8% solids
(*) From Cotterill and Glauert, 1979 |
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