Composition of chicken eggs. The chemical composition of a chicken egg

In the composition of eggs, attention is drawn to the high level of balance of biologically active components. The chemical composition of eggs is given in the table.

Squirrels

The quantity and quality of protein in the protein and yolk are different. The egg white contains mainly ovoalbumin - 69.7%, conalbumin - 9.5%, ovoglobulin - 6.7%,%, ovomucoid - 12.7%, ovomucin - 1.9%, lysozyme - 3% and avidin - 0.0 5%. Of these proteins, ovoalbumin and conalbumin, which is a flavoprotein, are of the greatest biological value.

The presence of ovoglobulin ensures the ability of egg whites to form foam when churned, and the presence of ovomucin ensures the stabilization of this foam. The yolk contains phosphoproteins - vitellin, livetin and phosphovitin.

The main protein of the yolk is vitellin, the content of which reaches 80%. The amino acid composition of egg proteins (white and yolk) is shown in the table.

The chemical composition of eggs

It can be seen from the table that essential amino acids are well represented not only in the yolk proteins - vitellin and livetin, but also in egg white proteins - ovoalbumin and conalbumin, which, along with vitellin, are an important source of plastic materials for the organism developing in the egg. Avidin, which is contained in egg white, has the ability to actively bind to biotin (vitamin H) and form a biologically inactive biotin-avidin complex, leading to the development of a vitamin deficiency state. It should be noted that another egg white protein, lysozyme, which has antibiotic properties, is very close in structure to the avidin-biotin complex, and these compounds may be identical.

Fats

The egg contains 10% fat, which is completely concentrated in the yolk (99%). One third of egg fat is represented by lipoids (phospholipids), the other two thirds are neutral fats (triglycerides).

Amino acid composition of egg proteins

Amino acid	The content of amino acids in % of proteins in
Amino acid	whole egg	egg albumin	conalbumin	ovomucoid	vitelline	Livetine
Valine	7,3	7,1	8,2	6,0	1,0	9,8
Leucine	9,2	9,2	8,8	5,1	9,9	10,6
Isoleucine	8,0	7,0	5,0	1.5	-	-
Phenylalanine	6,3	7,7	5,7	2,9	2,5	3,0
Tyrosine	4,5	3,7	4,6	3,2	5,1	5,2
tryptophan	1,5	1,2	3,0	0,3	1,4	1,5
Threonine	4,9	4,0	5,9	5,5	4,9	-
cystine	2,4	0,5	3,8	6,7	1,2	3,1
Methionine	4,1	5,2	2,0	1,0	2,9	2,4
Arginine	6,4	5,7	7,6	3,7	7,7	5,8
Histidine	2,1	2,4	2,6	2,2	1,6	1,2
Lysine	7,2	6,3	10,0	6,0	5,1	6,0
Aspartic acid	-	9,3	13,3	13,0	2,1	3,1
Glutamic acid	-	16,5	11,9	6,5	12,2	7,0

The composition of the latter is dominated by unsaturated fatty acids (67%), which gives all egg fats high biological properties. Egg lipids contain phospholipids, sterols and cerebrosides. The main part of phospholipids is lecithin, the amount of which in the yolk is 8.6% or 1.6 g. Lecithin contains up to 75% choline; about 50% of the lecithin in the yolk is associated with vitellin. In addition to lecithin, the yolk contains cephalin and sphingomyelin, which have the same biological activity as lecithin. The main sterol of the egg yolk is cholesterol, the content of which in the egg is stable and, according to some sources, is 468 mg% (Sisley, 1958). According to other sources, the yolk contains 0.3 g of cholesterol.

Cholesterol in the yolk is predominantly in a free state (84%) in a mobile, unbound form. The ratio of lecithin - cholesterol in the egg is favorable, and as in no other food product, the content of lecithin exceeds the content of cholesterol. The ratio of lecithin to cholesterol in the yolk of an egg is 6:1.

vitamins

Eggs are one of the important sources of choline. No other food product contains such an amount of choline as eggs - 1700 mg%. Eggs contain all fat-soluble vitamins (in mg%): retinol - 0.6; vitamin D2 - 0.042-0.12; tocopherols - 20; vitamin K - 0.02.

Vitamins of the Β group are quite fully represented (in mg%): thiamine - 0.14 (in the yolk 0.35-0.48); riboflavin - 0.69; pantothenic acid in a whole egg - 1.4, in the yolk - 6; folic acid - 0.09; pyridoxine - 0.02; biotin (vitamin H): in the yolk 0.037, in the protein -0.01, in the whole egg -0.02. In crude protein, biotin is bound to the protein avidin. The ability of avidin to bind biotin causes the occurrence of disorders such as food poisoning after eating raw egg whites. These disorders can be considered as biotin avitaminosis.

The yolk of the egg contains a significant amount of carotenoids, giving it a yellow color. Among the carotenoids here are α- and β-carotene, xanthophyll and cryptoxanthin. Xanthophylla is 3 times more than carotene.

mineral elements

Eggs are the most important source

phosphorus (470 mg%, yolk)
sulfur (220 mg%)
iron (5.8 mg%)
copper (0.4 mg%)

Calcium carbonate is well represented in the egg shell (93% by weight of the shell). There is evidence of good digestibility of eggshell calcium salts. Fine eggshell flour can in some cases be successfully used in the enrichment of culinary and bakery products with calcium.

The digestibility of a heat-treated egg is better than that of a raw one. Under the influence of heating to a temperature of 80 °, the antitriptic enzyme present in the raw egg is destroyed, and the unfavorable avidin-biotin complex is also cleaved. All egg components are subjected to heat treatment and are well absorbed: proteins - by 98% and fats - by 96%.

Description

Chicken egg can be called, perhaps, one of the most nutritious foods. However, many people choose to refrain from eating them, citing the fact that they contain too much fat and cholesterol. But in order to draw such conclusions, it is necessary to thoroughly study this food product.

Egg white, which takes up more than half (about 67 percent) of the total mass of the egg, along with egg yolk, is an integral part of the chicken egg. In its raw form, it is a transparent viscous liquid, which, after heat treatment, becomes white. The calorie content of egg white is much lower than the nutritional value of the yolk, but it contains a lot of protein. The beneficial properties of egg white are used in many areas of human life, but it plays a special role in cooking.

The first thing that comes to mind when mentioning egg whites is, of course, airy meringue and biscuit dough. By the way, in order to achieve an excellent result when whipping proteins, you need to know a few secrets. They are easily whipped into a strong foam, if the chicken eggs are thoroughly cooled beforehand and a pinch of salt is added in the process.

In Russian folk cuisine, relatively recently, they began to use chicken eggs, in particular egg white, in soups (as in the cuisine of the Transcaucasus). But cooking a variety of main dishes based on this healthy product, combining it with fish and vegetables, has become almost a tradition. Along with French and English chefs, our masters have learned to use egg white in soufflés, jelly and drinks.

egg white calories

The calorie content of egg white is 44.4 kcal.

Nutritional value per 100 grams:

Proteins: 11.1 g (~44 kcal)
Fat: 0 g (~0 kcal)
Carbohydrates: 0 g (~0 kcal)

Energy ratio (b|g|y): 100%|0%|0%

Useful properties of egg white

The benefits of egg white are undeniable, as it is a rich source of niacin, which is necessary for the full functioning of the brain and stimulation of its activity. This useful product also contains vitamin H, which provides better blood clotting. And choline improves memory and has the ability to remove poisons and toxic substances from the liver.

Egg white contains a lot of B vitamins, which have a beneficial effect on human health, in particular, prevent the development of congenital malformations in newborns. At the same time, the benefits of egg white are expressed in anti-cholesterol properties, in which this product surpasses even soy cheese. It has been scientifically proven that regular consumption of chicken protein helps to strengthen the heart and blood vessels, and thanks to recent studies, it has been found that the protein contained in the protein raises the level of good cholesterol.

By the way, with regard to the prevailing opinion about the dangers of eggs due to the high content of cholesterol and fats: they are completely absent in the egg white, and although they are present in the yolk, they do not carry anything dangerous if used correctly.

Composition of egg white

Surely, from the course of school subjects, you remember that an egg is 85% water, 12% protein and 1% carbohydrates and fats. In addition, useful enzymes, B vitamins, and glucose can be found in eggs. But, we, people who lead an active lifestyle and constantly need “doping” for the body, of course, are most interested in protein. And, here, if you are interested in such an egg white, you can find out a lot of interesting information. So, for example, it turns out that 54% of egg protein is ovalbumin, which was isolated back in the 19th century and to this day it is actively used both in the food and pharmaceutical industries. Also, this protein contains conalbumin, or as it is also called ovotransferrin, a protein that has special antibacterial natural properties. There is also lysozyme - in an amount of 3.5% - it is used as a bacteriolytic enzyme and onomucin - 3% of the egg white composition, is a multicomponent complex compound.

Harm and contraindications

However, our article would be incomplete if we did not remember the dangers of egg white and its negative impact on the human body. Such egg white contains cholesterol in excess, and when you eat 1 egg a week, there is nothing wrong with that, but if you eat a lot of eggs (for example, some bodybuilders can eat 2 dozen eggs a day), then in this case cholesterol enters into the body in dangerous doses. In order to somehow get rid of it, and at the same time not refuse to eat eggs, you can consume only egg whites, while throwing away the yolks themselves. And, although this option of eating eggs may seem very uneconomical to some, it is better to spend money on buying eggs than to spend money on treatment. Therefore, remember, you can eat up to 20 egg whites per day if you so desire, but the number of eggs that you eat with the yolk should not exceed 3 pieces.

How to use egg white

However, do not rush to just fry and boil eggs, add them to salads and think that by doing so you will increase the amount of egg protein intake and thereby get on the path of harmony, beauty and health. Unfortunately, not everything is so simple. Even if you just drink raw eggs, although in this case the composition of the egg white will be just perfect, this is not the safest option, since the risk of contracting salmonellosis in this case is quite high. Even if the seller of such eggs assures you that his product has been tested and is absolutely safe for your health. Such a reckless step of yours can cost you your health. Therefore, after all, it is better to refuse pure egg white without heat treatment - it is too dangerous. However, if the desire to try raw eggs and natural egg white is your lifelong dream, you can use a special air fryer. If you heat it up to a temperature of 280 degrees above zero Celsius, and put an egg on such a well-heated air grill - in the few seconds that you hold the egg on the air grill, it will not be able to bake, but at the same time, the infection that may be on the egg shell, will still be destroyed by high temperature.

How to make your own egg white

If for some reason the air grill option does not suit you, you can boil the eggs - the easiest and best way, which, if you are worried, will not cause the destruction of the egg white you and I need, preserve the nutritional value of the egg and will not contribute to loss of taste. By the way, such a boiled egg is easily and quickly absorbed by the body. And, salmonella, which we are afraid of, will die in boiling water within a few minutes.

As an alternative to boiling the egg white, frying can be suggested. Although, this method is not the best and not the most beneficial for your health. Under the influence of high temperatures in a frying pan, the egg white denatures - in other words, its useful structure for you and me is broken, the benefits and nutritional value are lost. In addition, if you do not fry eggs in a dry frying pan, then in addition to eggs, you also eat fried oil, which is full of carcinogens that are so detrimental to our stomach, liver and whole body.

As for dishes with the addition of eggs - salads, stuffed eggs - then not everything is as useful here as it seems at first glance. The final nutritional composition of the egg as a result of the fact that you added such an egg to the salad changes significantly, and mayonnaise, hot spices do not make it healthier.

Egg white in sports nutrition

It was egg white that attracted the attention of the sports industry, as well as manufacturers of dietary supplements. Therefore, don't be surprised if you see jars of egg whites in athlete nutrition plans and sports nutrition stores. True, do not rush to immediately stock up on an arsenal of such dietary supplements of egg protein. The fact is that the taste of this synthesized product is very, very specific (such a protein is bitter). But, if flavorings are added to it, then, the benefit in such egg white will become less. In addition, such a “store-bought” egg white ... foams a lot, and it is not very convenient to cook it - you need to have skill so that such an instant protein shake does not run out of your glass. Yes, and the cost of such a dietary supplement is not very affordable, for example, milk protein (milk protein) is cheaper and its taste is more pleasant, therefore, athletes use it more willingly than egg white.

Today we have learned a lot of interesting facts about egg white, and even managed to choose a safe for health and optimal option for preserving the nutritional value of preparing such an egg white. And, even if you are not an athlete and bodybuilder, such a protein can be useful for you, remember this and arrange "egg" protein days for yourself. Your body will only thank you for this.

Face mask: egg white for skin, benefits and uses

Egg white can help those who constantly struggle with blackheads on the nose, chin and forehead area. All you need is one egg white and a paper towel.

Beat 1 egg white into foam, apply part of the protein on the face and neck. Take a paper towel or napkin and put it on your face, making holes for the eyes and mouth. On a napkin, on top, apply another layer of protein. Let the squirrel dry.

The dried napkin, slowly, remove from the bottom up. All black dots and dead skin layer will remain on it.

The main thing is not to pull the paper hard and sharply, if you feel pain, slightly moisten your fingers in water and rub the paper stuck to the skin with them.

Egg white mask for oily skin

Beat well 1 egg white, add 1 teaspoon lemon juice. Mix. Apply a layer of the mixture on your face, wait 10 minutes and apply another layer. Keep the mask on your face for 5 minutes and rinse with warm water. This mask tightens pores, smoothes wrinkles and whitens the skin. Egg white for dark circles under the eyes

Egg white makes the skin softer and more elastic. It also contains a lot of vitamin B 12, riboflavin, which improves blood circulation. All this contributes to the elimination of dark circles under the eyes.

Beat well 1 egg white, use a brush to apply on dark circles. Leave on the skin for about 15 minutes to allow the protein to dry and then rinse well with water. You can also add a few drops of witch hazel tincture or oil (Witch hazel hydrolate) to the protein, which also works well for the skin around the eyes.

Egg white for wrinkles

Protein can also help in the fight against wrinkles, due to its composition and ability to make the skin supple. To do this, you need 1 protein, 1 teaspoon of olive oil, 1 teaspoon of yellow clay. Mix all ingredients well and apply on face and neck. After the mask is applied, it is necessary to lie down calmly for 20-30 minutes. Rinse off the mask with slightly warm water, then apply a moisturizing or nourishing cream to the skin of the face and neck.

Content:

What effect does eating eggs have on the body? What is the use of chicken protein and what is the use of the yolk.

Eggs are a familiar element of the diet, which attracts with taste, versatility and benefits. The product can be boiled (hard-boiled or soft-boiled), fried or eaten raw. What is useful chicken egg? What is more important for the body - protein or yolk, and what effect does each of the components have?

Chicken eggs come in a variety of shapes, sizes, and colors. These indicators depend on many parameters, including the breed of the bird and the location of the animal. So, if eggs are laid in a hole or hole, then the shape of the shell is round, and if somewhere in the ledges of stones, then the appearance is oblong.

Average productivity of a chicken - one egg at 23-26 hours. The color of the shell varies - it can be white (if the chicken is white) or dark (typical for animals with a brown color). Interestingly, the nutritional value of white and dark eggs is identical.

Another important parameter is the size. It depends on three factors:

breeds;
weight;
chicken age.

If the animal is mature, then its eggs are larger. A number of other factors also influence the size, among which:

space limitation;
temperature rise;
poor quality food.

The color of the yolk depends on the diet. If natural dyes are present in the animal’s diet, then the “core” is distinguished by a “deep” (orange) color. The surface of the shell may also vary. She happens:

matte;
shiny;
smooth;
rough;
dotted with dots.

Beneficial features

Now consider beneficial features eggs:

Covering the deficiency of the body with vitamins and minerals, which helps to strengthen the immune system.
Reducing the risk of oncological diseases. First of all, taking the product saves from a malignant tumor of the breast.
Prevention of diseases of the heart and vascular system.
Improving vision, protecting the eyes from the development of cataracts.
Positive effect on the gastrointestinal tract, help in the fight against stomach ulcers.
Acceleration of muscle growth, which is achieved by feeding cells with a protein with a rich set of amino acids (including essential ones). Studies have shown that egg protein bypasses even beef and dairy products in terms of amino acid composition.
Strengthening of bone tissue, which is achieved by the content of calciferol. Calcium entering the body is absorbed in full.
Improving the functioning of the brain, increasing mental abilities.
Normalization of the central nervous system, elimination of depressive conditions, improvement of health.
Help fight obesity. Nutritionists know what eggs contain and how the product is useful. For this reason, it is recommended to include it in the diet even during diets. The only thing is that we are not talking about fried, but boiled or raw chicken eggs.
Reduced risk of miscarriage in pregnant women. This is possible due to the presence of folic acid, which plays a key role in the creation of new cells. All this contributes to the rapid development of the child and the protection of women's health.
Strengthening teeth, hair and nail plates.
Help in solving serious problems in sports. The protein contained in the chicken egg accelerates the growth of muscles, and the minerals and vitamins guarantee a quick recovery even after grueling workouts.
Eliminate the risk of beriberi. By eating at least 1-2 proteins and yolks per day, it is possible to avoid a deficiency of useful elements. It contains the following iron, zinc, magnesium, B vitamins, tocopherol and other minerals and vitamins.

Studies have shown that a quarter of the norm of essential amino acids is present in the composition of a chicken egg. Wherein protein intake is not recommended due to stress on the kidneys. Excess protein is not digested, but simply excreted through the urinary system.

What are the benefits of egg white?

There is a lot of discussion about the benefits of egg white and whether it should be eaten. The weight of the yolk and protein together with the shell is on average 55-70 grams. At the same time, in 100 grams of a chicken egg 170-180 kcal. Most of the calorie content is taken up by the yolk, and the protein part by 80-85 percent formed from water. Those 15-20 percent that remain are organic matter.

The amount of protein in a protein 10% , which includes the following elements:

ovoglobulin;
ovomucoid;
lysozyme;
ovalbumin;
ovotransferrin.

The amount of carbohydrates in the composition - 0,6-0,7% , and fat - 0,3% . Due to these qualities, the product is considered dietary. Many people know what is contained in eggs, so feel free to add them to the diet without fear for the figure.

The protein contains a wide range of trace elements and amino acids that a person needs. As well as it has a very versatile effect.:

Cleanses the body of harmful substances. Scientists have proven that egg protein plays one of the main roles in lowering cholesterol, improving the functioning of the heart muscle and blood vessels.
Replenishes the body with a full range of amino acids that improve brain function, accelerate cell regeneration processes and optimize the production of connective tissues.
Saturates the body with an enzyme that provides the body with energy.
Covers the deficiency of tocopherol, calciferol, B vitamins and other elements.

The benefits of egg white have been proven for a long time: it makes the body healthier and helps in various ways - external or internal. So, scientists know the cosmetic properties of the product. Applying protein is a chance to protect oily skin, dry it slightly and reduce the activity of sebum metabolism.

Protein masks are popular, which can be used as a prophylactic. The process of preparation and application of the composition takes several minutes. The protein is whipped, and then applied to the skin with a brush. After the first layer dries, the next one is applied, and so on for three approaches. After 5-7 minutes, the composition is washed off with warm water.

Protein is also used for the scalp (hair nutrition). If the goal is to strengthen the bulbs, then it is recommended to mix the protein of one egg with three tablespoons of yogurt, and then distribute the composition along the entire length of the hair. After twenty minutes, it remains to wash off the mask. The result is an improvement in the structure and strengthening of the bulbs.

Which is better - white or yolk?

As mentioned above, an egg is made up of several elements:

protein;
yolk;
shell.

Having considered all the features of the protein, it is worth noting that yolk is no less useful. It contains:

vitamins E, D, A and K;
zeaxanthin;
lutein;
zinc;
calcium;
folic acid;
vitamins B6 and B12.

As for the protein of the product, no more than 10% of the mentioned elements are concentrated in it. Main difference- in protein, which is more in the outer liquid shell of the egg.

Many people, arguing which is more useful - protein or yolk, cite the high content of cholesterol in the latter as arguments. But studies have shown that the level of the substance in question in the blood does not depend on the number of eggs consumed per day. At one time, the story of two brothers was passed from mouth to mouth, one of whom consumed at least 100 eggs for a month, and the other completely excluded them from the diet. At the same time, the cholesterol level was lower in the first, and in the second brother it had to be reduced to a safe level.

Scientists have proven that 80-85% The body receives a dangerous substance from the liver and only a small part from food. That's why you shouldn't worry about the cholesterol present in the yolk - it's safe in moderation. Moreover, the orange “core” of the product contains two types of acid - Omega 3 and Omega 6, without which the normal development of the organism is impossible.

In the case of protein, everything is complicated. The healing properties of the egg are described above, but protein is harmful and beneficial at the same time. Nature so conceived that in the composition of this part there is 14 types of protein, 13 of which have antimicrobial properties. Often they are enough to protect the product from the penetration of viruses and bacteria. But here it is difficult to predict how they will interact with similar "microorganisms" in the human body. So, some elements of the protein penetrate the walls of the gastrointestinal tract and lead to autoimmune diseases.

Another dangerous element is avidin, which prevents biotin from being absorbed normally. But this substance is responsible for controlling blood sugar and the production of fatty acids. For this reason, some people consume the yolk but cannot tolerate the protein. Some nutritionists claim that all biotin is destroyed during cooking. In practice, this is not the case. The third part of the substance remains active. That is why raw yolks are allowed.

What is more useful in an egg - protein or yolk can only be understood by compiling a comparative table of the content of individual elements and vitamins. The first digit is the protein content, and the second is the yolk content (per 100 grams of product):

calories - 17/59 ;
fats - 0,06/4,5 ;
carbohydrates - 24/0,6 ;
proteins - 3,6/2,8 ;
saturated fats - 0/1,6 ;
cholesterol - 0/210 mg;
calcium - 2.3/22 mg;
sodium - 55/8 mg;
calciferol - 0/18 IU;
folic acid - 1.3/24.8 mcg.

According to the indicators listed above, it is clear how the egg white and yolk differ significantly. The first is rich in carbohydrates and protein, and the second is rich in calories, calcium and folic acid.

Results

In conclusion it is worth highlighting some facts about chicken eggs that everyone should know:

On the shell of the product, it is possible to find salmonella, a dangerous bacterium that is removed only after heat treatment. In addition, before use, the egg is recommended to be thoroughly washed under running water.
A common product often causes allergic reactions. It is not recommended to use it for gastrointestinal diseases, liver problems, cholecystitis, diabetes mellitus and a number of other problems.
The yolk contains lecithin, which improves memory and activates the brain, and tocopherol normalizes the skin condition and improves mood.
To reduce the level of bad cholesterol, it is recommended to take the following products - cabbage, red grapes, orange, raspberries, blackberries and others.
There are more trace elements in the shell than in any other multivitamin complexes. It contains iron, copper, fluorine and sulfur. There is also molybdenum, silicon and two dozen other useful elements. The shell contains a large amount of calcium. For this reason, it is recommended to take it in a frayed form in courses of 20-25 days.
Egg white is the highest quality protein, considered the standard when compared to other types of proteins.
The presence of cholesterol in the composition does not mean a direct relationship with the level of this substance in human blood. Studies have shown that when eating, for example, milk or meat, the body receives even large portions.
A chicken egg does not contain vitamin C, fiber and complex carbohydrates. For this reason, the product is not useful for people suffering from obesity, heart disease and diabetes.
With prolonged storage, the quality of the egg deteriorates, the amount of nutrients decreases.
If cooked incorrectly or eaten raw, there is a high risk of Salmonella infection. To destroy them, you need to boil the egg for seven minutes or more.

In the absence of contraindications, the addition of chicken eggs to the diet is justified. G the main thing is not to overdo it with the dosage and prepare the product correctly.

Since ancient times, eggs have been a traditional Slavic food. They symbolize the rebirth of nature and spring, so for every Easter people prepare krashenka and pysanky, and the celebration traditionally begins with a holy egg.

general information

The egg is a protein product with a very high nutritional and biological value. Eggs are not used in cooking because they can cause infectious diseases. The chemical composition of a chicken egg includes protein (12.7%), fats (11.5%), carbohydrates (0.6%), mineral salts (1%), water (74%), vitamins D, E, carotene, choline and many other substances. The energy value of one hundred grams of eggs is about 157 kcal. Nutritionally, one egg is equal to 40 grams of meat or 200 ml of milk.

Shell

A chicken egg consists of 12% shell, 56% protein and 32% yolk. The shell has a porous structure that protects the product from harmful microorganisms. The composition of the shell of a chicken egg includes calcium carbonate, calcium phosphate, magnesium and other organic elements. Under it there is a dense shell membrane, the main component of which is protein. The shell helps protect the egg from pathogenic microflora, but nevertheless passes gas. At the blunt end, between the shell and the protein shell, there is an air chamber, which increases during long-term storage of the egg as its contents dries out.

Composition of egg white

The protein consists of many layers of a transparent, viscous, almost colorless liquid that foams when whipped. The density of the protein in the egg is not the same, the most dense is in the middle, near the yolk, because it keeps it in the center.

The composition of the protein includes many elements, among which, in particular, there are ovoalbumin and conalbumin. These substances contain many amino acids in optimal ratios. This leads to the fact that eggs are 98% absorbed by the body. Ovoalbumin guarantees high in water; ovoglobulin contributes to the appearance of foam during whipping; ovomucin stabilizes the foam. Also an important element is lysozyme, which has bactericidal properties that disappear with the aging of eggs.

Melange is a mixture of mixed yolks and proteins that have been filtered, pasteurized, chilled and frozen at -18 degrees. Dishes are prepared from this product that do not require separation of the protein from the yolk, for example, dough for various pastries. To replace one egg, you need to use 40 grams of melange.

Egg powder is a mixture of dried egg whites and yolks. It is used for the same dishes as melange, but in proportions of 1: 0.28.

Conclusion

The chemical composition of a chicken egg determines the terms and conditions of its storage both at home and on an industrial scale. However, care must be taken to ensure that the eggs are kept away from products with a pronounced odor in the refrigerator. This will provide optimal conditions that will help keep the product in a usable condition.

Chicken eggs are perhaps one of the most indispensable products on our table. Many people simply cannot imagine their breakfast without an omelet or scrambled eggs, or just boiled eggs for a sandwich. And this is easy to explain, because it is not only a tasty product, but also very useful. But a detailed chemical analysis of its composition, we invite you to find out right now.

Composition of chicken eggs

Athletes, in particular bodybuilders and people leading an active lifestyle, regularly consume chicken eggs. Why? It's all about their chemical composition and calorie content - this is a very nutritious and at the same time useful product. The weight of one medium-sized egg fluctuates around 35 grams, and 100 grams of the product contains more than 155 kcal. With the help of valuable nutrients in eggs, you can satisfy the body's energy needs.

Chicken eggs contain 12 vitamins, of which there are rare B groups, for example, B12, B6, B3, B7, B5, B1, as well as vitamin A and D. They also have a very large amount of minerals - calcium, iodine, iron, cobalt and others. Due to its chemical composition and high nutritional value, this product is almost completely absorbed by the body - by 97%.

If we talk about a more detailed chemical composition, then it is important to consider the structure of a chicken egg under the shell: protein and yolk. According to their properties, these are different components. In one medium-sized product, a little more than 55% is protein, about 35-36% is the yolk and the rest is the shell.

Protein composition

Despite the fact that according to the chemical composition, the protein of chicken eggs contains up to 90% of water and only a little more than 10% of the protein itself, it is still very nutritious and healthy. In 1889, a unique discovery was made - scientists brought out a pure type of protein - ovalbumin. At the same time, egg white contains more than 50% of it. In addition, the protein contains conalbumin or ovotransferrin, a protein with antibacterial properties. Another bacteriolytic enzyme - lysozyme and ovomucoid - is an allergic substance.

Whole egg protein composition:

85% water;
about 13% proteins;
up to 1% (0.7%) carbohydrates;
the rest is glucose, vitamins and other nutrients.

The composition of the yolk

The yolk is the fatty part of the egg chemistry. It contains about 55 calories, which is twice as much as protein. However, the yolk is not devoid of protein and carbohydrates. If we consider in more detail its composition, then up to about 3 grams will be pure proteins, 0.61 grams of carbohydrates and almost 5 grams of fat. It is also important to note such an important element as choline - vitamin B4. In no other product is it present in such quantities as in the yolks of chicken eggs.

But perhaps the most important value of egg yolk is the high content of polyunsaturated and monounsaturated fatty acids. So, it includes:

linolenic and linoleic acids are polyunsaturated fatty acids;
oleic and palmitoleic acids are monounsaturated;
stearic, palmitic and myristic acids are saturated.

shell properties

Eggshells also should not be separated, if we consider the value of the product as a whole. After all, this is no less useful part of them. For example, everyone knows the fact that eggshells contain a lot of calcium. It is enough to wash it well, dry it and crush it with a mortar into powder to get the most valuable nutritional supplement. By the way, it can replace pharmacy calcium to improve the condition of nails, bones and hair.

Also, the eggshell contains many other microelements, for example, potassium, magnesium, iron, phosphorus, sodium and others. In addition, it even has amino acids. Of course, not as much as in the yolk or protein, but still. All this makes the shell a very valuable and useful product. For example, shell powder can be added to ready-made meals or washed down with water separately, as a natural source of calcium. Absorbed almost 100%.

What are useful?

Much has been written about the health benefits of eggs. We will not particularly focus on this, since considering the chemical composition of this product, it is already becoming clear about its benefits. However, we still note some properties. For example, regular consumption of eggs helps fight depression, improves mood, and increases efficiency. Scientists have also proven that the product prevents the development of cardiovascular and even oncological diseases.

What is the difference between C1 and C2 - we analyze the marking

Probably, all of us, when buying a tray, saw that C1, C2 or C3 is written on the shell. What does this mean? Thus, according to Russian standards, poultry farms mark eggs by expiration date and size (by weight). Let's analyze in more detail.

Letter marking

The letter on the egg means the expiration date of the product. So, she can be C and D.

D - dietary product, which is not more than 7 days from the date of production;
C - table product for a period of 7 to 25 days.

Marking digital and alphabetic by weight

The number or letter on the marking is always placed after the first letter of the implementation period. This designation allows you to distinguish between eggs by weight. For example:

B - the highest category or eggs by weight of 75 grams or more;
About - selective, which weigh from 65 to 75 grams;
C1 - the first category - standard from 55 to 65 grams;
C2 - category two - from 45 to 55 grams;
C3 - the third category - from 35 to 45 grams.

Does the color of the shell matter?

Many buyers believe that the color of the eggshell affects the quality and taste. For example, some people only buy brown eggs. But this actually has nothing to do with taste, and even more so with product quality. The color of the shell depends on the color and breed of chickens. In rare cases, there may be unusual shades or spots on the shell, which may indicate that dyes have been added to the bird's feed.

Can an egg be harmful?

They can! And it is connected, first of all, with the allergen which is a part. Yes, chicken eggs can cause allergies. It is also important to remember that this product is perishable and without the necessary rules and hygiene, it can be a dangerous Salmonella infection. Therefore, if you are not sure about the quality of the product, it is better not to use it raw or with little heat treatment. Experts advise all store-bought and especially bazaar eggs to undergo thorough heat treatment.

Some people are sure that fats and carbohydrates in egg yolks can affect the figure. This is partly true, but only if you do not comply with the norm. Or eat eggs with bacon, meatballs and other fatty foods. Supplement the product with vegetables and fresh herbs. The norm is no more than 3-4 eggs per week. This is a sufficient amount to maintain health and well-being.