Eggs
•Last Updated: September 28 2022
Eggs is most often used for
Last Updated: September 28 2022
Eggs are the vessel for offspring for various species. Chicken eggs in particular are widely used for human nutrition.
The Egg is divided into a yellow-orange nutrient sac known as the 'Yolk' and the proteinaceous albumin known as the 'White'. The Yolk tends to be the source of most dietary fat and is designed to feed the fetus (if it were present), and the whites the source of most dietary protein and are designed to both supply the yolk with nutrition and to protect the yolk either physically or enzymatically.
Some nutrients or non-nutritive components are placed ubiquitously across the egg, while others are isolated to either the yolk or the white.
Note that Eggs is also known as:
- Ovum
- Ova
- Eggs
- Egg
Latest ResearchRead all studies
Smart grocery shopping is increasingly important during the coronavirus pandemic. Here, we'll review the evidence on eight grocery items that are:
- Relatively inexpensive
- Filling and tasty
- Widely-available
- Nutrient-dense
The coronavirus pandemic has changed everything, including grocery habits.
Salaries are lower, many jobs have been lost, and uncertainty is at a high. As a result, way more people are sensitive to food prices.
So in this post, we’ll review eight of the best grocery deals. They’re split into four plant-based foods and four animal-based foods, for those of you with dietary restrictions.
Plant-based foods
Potatoes: around 55 cents per large potato
Potatoes are sometimes villainized due to their being starchy and without color...
Eggs can be considered healthy. They can have downsides depending how many you consume and your state of health, but in general they are safe to consume.
What’s in an Egg?
The Albumen
The albumen (the white of the egg) is mostly made of protein. It contains B-vitamins but also avidin, a protein that can bind certain B-vitamins, such as biotin, and thus prevent their absorption. Luckily, a sizeable portion of avidin is destroyed by prolonged heating (including pasteurization), so nutrient loss can be mitigated.
The albumen is mostly water and protein. Alas, it contains the anti-nutrient avidin. Since heat can destroy avidin, egg whites should be cooked to avoid possible nutrient loss...
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10.^Plagemann I, Zelena K, Krings U, Berger RGVolatile flavours in raw egg yolk of hens fed on different dietsJ Sci Food Agric.(2011 Aug 30)
11.^White HB 3rdVitamin-binding proteins in the nutrition of the avian embryoJ Exp Zool Suppl.(1987)
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15.^Yoon J, Park JM, Kim KJ, Kim YH, Min JAntimicrobial activity of the cell organelles, lysosomes isolated from egg whiteJ Microbiol Biotechnol.(2009 Nov)
16.^White HB 3rd, Dennison BA, Della Fera MA, Whitney CJ, McGuire JC, Meslar HW, Sammelwitz PHBiotin-binding protein from chicken egg yolk. Assay and relationship to egg-white avidinBiochem J.(1976 Aug 1)
17.^Cordeiro CM, Hincke MTRecent patents on eggshell: shell and membrane applicationsRecent Pat Food Nutr Agric.(2011 Jan)
18.^Mann K, Macek B, Olsen JVProteomic analysis of the acid-soluble organic matrix of the chicken calcified eggshell layerProteomics.(2006 Jul)
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Primary Use
Secondary Use