Egg nutrients composition allergy

The egg forms a complete food for the embryo chick and is rich in most of the nutrients. About 12% of hen’s egg is shell, 58% egg white and 30% egg yolk. An average egg weighing about 60 g provides 7 g protein, 6g fat, 30g calcium, 1.5mg iron, about 250mg cholesterol and 335 kj energy. An egg has about 12% protein on fresh-weight basis and 35% on dry basis.

The white of the egg contains 365 of water, 13% of protein, and 0.25% of fat and mineral salts. The yolk contains 51% of water, 16.65 protein, 31.7% fat, 1% mineral and vitamins A, D, thiamine and riboflavin and nearly all the cholesterol in the egg. The diet of the hen has no effect on the amino acid composition of the egg.

Whole egg proteins are very well balanced with respect to all the essential amino acids and are particularly rich in arginine and the sulphur containing acids. Egg proteins are very digestible even when raw. In vivo studies reveal a digestibility of 95% for raw egg, although in vitro studies indicate that raw egg is less digestible. Egg proteins have a higher biological value than milk, meat or soya bean proteins.

Egg is rich in minerals and is a good source of calcium. Although egg yolk is rich in iron it is a poor source of iron. Egg yolk protein binds iron, forming an insoluble chelate, preventing iron absorption. The absorption of medicinal iron is also reduced if given with egg yolk. Therefore medicinal iron should not be taken with or immediately after a meal containing egg yolk.

Some people develop allergic reaction to egg. Most of the time, the protein containing in the egg are the causative factor. These people should avoid the egg consumption.