Nutrient Composition

For today's consumers, eggs hold a positive perception: Eggs are okay to eat again. And that's good news ? because as those consumers become more health-conscious, they are choosing foods with minimal ingredients and fewer synthetic additives.

In fact, eggs perform multiple functions in making and processing food. And they simplify the ingredient statement.

Chemical Composition tables

1.1 Assayed Egg Nutrient Values
1.2 Egg Vitamins
1.3 Egg Minerals
1.4 Egg Lipids
1.5 Egg Amino Acids
1.6 Egg Chemistry
1.7 Eggs as Nutraceuticals

Eggs have been long regarded around the world as a beneficial ingredient for health and nutrition. Contemporary science is looking closer at the potential nutraceutical benefits of eggs.

Lysozyme is extracted from egg white. Lysozyme is used in eye drops and various cold remedies. Lysozyme is also utilized as a preservative for cheese.
Avidin from egg white has been used for affinity chromatographic columns for various analytical methods.
Egg yolk contains a high level of lutein which has been shown to be a factor in prevention of age-related macular degeneration in the eye.
Choline from egg yolk lecithin has been shown by some researchers to be a possible memory booster.

Eggs are utilized as a culture medium in producing several vaccines used to treat various viruses.
Egg yolk has been indicated to be beneficial to skin. Thus, egg yolk is added to shampoos, skin creams and other cosmetic applications.
Antibodies from eggs may be used to treat various viruses.
Egg yolk is used as a preservative for bovine spermatozoa used for artificial insemination.

1.1 Assayed EggNutrient Values -

FACT 1.1 ? According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

NUTRIENTS (per 100g)	LIQUID*/ FROZEN						DRIED
NUTRIENTS (per 100g)	WHOLE EGGS	YOLK	SUGARED YOLK	SALTED YOLK	SALTED WHOLE EGGS	WHITE	WHOLE EGGS	YOLK	STABILIZED WHITE
PROTEIN - g	12.0	15.3	13.9	14.1	11.0	9.3	48.4	33.7	84.6
MOISTURE - g	75.2	56.8	51.2	50.9	67.8	89.0	3.7	2.7	6.5
FAT - g (total lipid)	9.7	23.0	20.8	20.9	9.2	0.076	39.2	52.9	0.4
ASH - g	0.8	1.4	1.1	10.4	10.3	0.4	3.4	3.3	3.6
CARBOHYDRATE - g	2.2	3.6	13.0	3.8	1.7	1.3	5.4	7.3	4.8
CALORIES - cal	144.0	282.0	294.0	259.3	133.0	43.0	568.0	640.0	361.0
CHOLESTEROL - mg	400.0	991.0	917.0	912.0	387.0	3.3	1630.0	2307.0	20.0
			American Egg Board/Covance Labortories (2006).
			*Nutrient values for liquid eggs may include a small variation from frozen eggs.

1.2 Egg Vitamins -

FACT 1.2 ? Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count.

VITAMINS (per 100g)	LIQUID*/ FROZEN						DRIED
VITAMINS (per 100g)	WHOLE EGGS	YOLK	SUGARED YOLK	SALTED YOLK	SALTED WHOLE EGGS	WHITE	WHOLE EGGS	YOLK	STABILIZED WHITE
NIACIN - mg	0.10	0.03	0.04	0.03	0.08	0.09	0.34	0.08	0.77
RIBOFLAVIN - mg	0.52	0.56	0.52	0.43	0.44	0.42	1.98	1.26	3.71
B12 - mcg	1.16	1.64	1.64	1.61	1.21	<0.12	3.39	6.02	0.18
PANTOTHENIC ACID -mg	1.57	3.44	3.29	3.17	1.26	0.15	5.55	9.06	0.67
VITAMIN A - IU	488	1330	1433	1043	497	<100	500	973	<100
THIAMIN - mg	0.07	0.22	0.14	0.14	0.06	<0.01	0.18	0.39	<0.05
PYRIDOXINE (B6) - mg	0.197	0.442	0.398	0.402	0.226	<0.007	0.494	0.842	0.04
FOLIC ACID - mcg	0.087	0.151	0.174	0.112	0.0691	0.0091	0.119	0.209	0.022
VITAMIN E - IU	1.07	3.34	3.35	3.40	1.20	<0.50	3.24	7.17	<0.500
VITAMIN D - IU	<60	87.7	123.0	126.0	56.5	<60	125.0	75.1	<90
LUTEIN - mg	0.293	0.581	0.586	0.418	0.252	<0.02	0.572	0.737	<0.02
ZEAXANTHIN -mg	0.178	0.323	0.381	0.294	0.165	<0.02	0.263	0.396	<0.02
			American Egg Board/Covance Labortories (2006).
			*Nutrient values for liquid eggs may include a small variation from frozen eggs.

1.3 Egg Minerals -

FACT 1.3 ? Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients.

MINERALS (per 100g)	LIQUID*/ FROZEN						DRIED
MINERALS (per 100g)	WHOLE EGGS	YOLK	SUGARED YOLK	SALTED YOLK	SALTED WHOLE EGGS	WHITE	WHOLE EGGS	YOLK	STABILIZED WHITE
CALCIUM - mg	62.6	133.0	124.0	113.0	55.0	10.1	236.0	307.0	104.0
IRON - mg	1.69	3.67	3.70	3.40	1.71	0.167	4.33	9.50	0.23
MAGNESIUM - mg	8.70	10.9	10.5	6.70	9.03	11.1	6.47	25.5	82
PHOSPHORUS - mg	193	420	404	414	186	13.1	629	1040	104
POTASSIUM - mg	135	121	105	111	128	169	540	264	884
SODIUM - mg	130	70.9	70.0	3487	3663	169	480	163	1014
ZINC - mg	1.32	3.17	3.06	2.87	1.30	0.070	3.15	7.73	0.135
COPPER - mg	<0.02	<0.02	<0.02	0.121	0.06	0.032	0.203	<0.05	0.128
MANGANESE - mg	0.032	0.078	0.080	0.065	0.03	<0.012	0.058	0.185	<0.03
SELENIUM** - mg	0.037	0.0564	0.0535	0.0569	0.030	0.0095	0.165	0.139	0.226
			American Egg Board/Covance Labortories (2006).
			*Nutrient values for liquid eggs may include a small variation from frozen eggs.
			** Selenium may vary in different areas of the U.S.

1.4 Egg Lipids -

FACT 1.4 ? Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor, and color to prepared foods.

LIPIDS (per 100g)	LIQUID*/ FROZEN						DRIED
LIPIDS (per 100g)	WHOLE EGGS	YOLK	SUGARED YOLK	SALTED YOLK	SALTED WHOLE EGGS	WHITE	WHOLE EGGS	YOLK	STABILIZED WHITE
SATURATED, TOTAL - g	3.34	7.92	7.11	7.15	3.23	-	13.50	18.13	-
14:0 MYRISTIC	0.046	0.112	0.11	0.08	0.04	-	0.14	0.20	-
16:0 PALMITIC	2.52	6.02	5.38	5.44	2.41	-	10.2	13.90	-
18:0 STEARIC	0.914	2.10	1.90	1.92	0.86	-	3.66	4.75	-
MONOUNSATURATED TOTAL - g	4.22	9.79	8.88	9.06	3.97	-	17.10	23.7	-
16:1 PALMITOLEIC	0.257	0.625	0.55	0.57	0.27	-	0.77	1.60	-
18:1 OLEIC	4.11	9.50	8.63	8.82	3.86	-	16.9	22.90	-
20:1 EICOSENOIC	0.030	0.07	0.06	0.07	0.03	-	0.14	0.18	-
POLYUNSATURATED TOTAL - g	1.71	4.24	3.86	3.74	1.57	-	6.86	8.76	-
18:2 LINOLEIC	1.47	3.67	3.30	3.21	1.38	-	5.96	7.56	-
18.3 LINOLINIC	0.036	0.098	0.09	0.09	0.03	-	0.12	0.19	-
18:4 MOROCTIC	-	-	-	-	-	-	-	-	-
20:4 ARACHODPNIC	0.192	0.448	0.42	0.41	0.18	-	0.73	0.94	-
20:5 TIMNODONIC (EPA)	<0.005	<0.01	<0.01	<0.01	<0.005	-	<0.01	<0.01	-
22:6 DOCOSAHEXAENOIC	0.054	0.135	0.13	0.12	0.05	-	0.19	0.25	-
TRANS FAT - g	0.11	0.24	0.18	0.16	0.09	0.02	0.35	0.63	<0.004
			American Egg Board/Covance Labortories (2006).
			*Nutrient values for liquid eggs may include a small variation from frozen eggs.

1.5 Egg Amino Acids -

FACT 1.5 ? Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity.

AMINO ACIDS (per 100g)	LIQUID*/ FROZEN						DRIED
AMINO ACIDS (per 100g)	WHOLE EGGS	YOLK	SUGARED YOLK	SALTED YOLK	SALTED WHOLE EGGS	WHITE	WHOLE EGGS	YOLK	STABILIZED WHITE
ALANINE - mg	700	800	703	710	607	600	2723	1757	5160
ARGININE - mg	790	1077	917	947	700	570	3090	2343	4920
ASPARTIC ACID - mg	1267	1483	1337	1333	1113	1057	5053	3320	9200
CYSTINE - mg	280	270	227	240	240	263	1077	590	2227
GLUTAMIC ACID - mg	1603	1917	1690	1697	1417	1350	6430	4277	11733
GLYCINE - mg	420	470	417	420	363	357	1633	1047	3067
HISTIDINE - mg	313	393	353	353	273	240	1210	863	2063
ISOLEUCINE - mg	643	770	697	697	560	510	2450	1707	4440
LEUCINE - mg	1080	1333	1180	1187	940	853	4177	2917	7407
LYSINE - mg	903	1167	1033	1033	793	693	3360	2477	5940
METHIONINE - mg	390	370	360	320	303	360	1503	860	3013
PHENYLALANINE - mg	657	680	607	610	577	600	2547	1477	5163
PROLINE - mg	483	607	547	550	420	373	1843	1330	3260
SERINE - mg	957	1283	1137	1133	850	727	3797	2823	6200
THREONINE - mg	540	697	627	620	483	413	2143	1550	3653
TRYPTOPHAN - mg	187	220	190	190	227	160	780	393	1437
TYROSINE - mg	520	673	507	597	463	407	1993	1427	3437
VALINE - mg	793	897	790	793	673	667	3010	1940	5763
			American Egg Board/Covance Labortories (2006).
			*Nutrient values for liquid eggs may include a small variation from frozen eggs.

1.6 Egg Chemistry -

FACT 1.6 ? Eggs are compatible in most food ingredient systems, blending without adverse reactions or difficulties.

LIQUID/DRY EGG PRODUCTS (per 100g)	LIQUID*/FROZEN			DRIED
LIQUID/DRY EGG PRODUCTS (per 100g)	WHOLE EGGS	YOLK	WHITE	WHOLE EGGS	YOLK	STABILIZED WHITE
SOLIDS - g	24.80	43.20	11.00	96.3	97.3	93.5
pH - g	7.8	6.7	8.8	8.7	6.5	6.8
PROTEIN - g	12.0	15.3	9.3	48.4	33.7	84.6
LIPIDS - g	9.71	23.0	0.076	39.2	52.9	0.407
FREE GLUCOSE - g	<0.10	0.2	0.3	0.3	<0.1	0
ASH - g	0.80	1.4	0.4	3.4	3.3	3.6
MOISTURE - g	75.20	56.80	89.0	3.7	2.7	6.5
			American Egg Board/Covance Labortories (2006).
			*Nutrient values for liquid eggs may include a small variation from frozen eggs.

1.7 Eggs as Nutraceuticals -

FACT 1.7 ? Eggs contribute valuable nutrients, from their high-quality protein to significant levels of beneficial vitamins, antioxidants, and other important nutrients all within one single ingredient.

Sialic Acid. Shown to inhibit certain stomach infections.

Liposomes. Used as a controlled delivery mechanism for various drugs.

Immunoglobulin yolk. (IGY). An antibody found in egg yolks.

Egg Yolk Protein. (PHOSVITIN). Provides antioxidant benefits in food products.

Choline. Is important in brain development.

Yolk Lecithin. Has a high proportion of phosphatidylcholine. Egg lecithin contains 63% unsaturated fatty acids including Omega-3 acids, which have been shown to improve visual activity in infants and to improve fatty acid status.

Egg White Lysozyme. Is being marketed in pharmaceutical products and is used as a food preservative.

Shell Membrane Protein. Used to grow human skin fibroblasts experimentally for severe burns. Also being used in Japanese cosmetics.

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