title: A nutrient re-evaluation of shell eggs.
abstract: Most data on the nutrient composition of shell eggs were obtained before 1950. Since then, management systems for egg production and analytical methods for many components have changed. Freeze-dried whole egg, yolk and white samples were prepared from eggs obtained from a single source of 15 month old White Leghorns. The sample were packaged under nitrogen and held at -20 degrees C. until analyzed. Conversion factors are included for expressing the amount of each component on a per egg as well as a per 100 g. edible liquid basis. This re-evaluation of nutrient data included total solids, lipid, protein, cholesterol, ash, calories, amino acids, fatty acids, vitamins and minerals.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002645:Chickens; D004527:Egg Proteins / Q000032:analysis; D004529:Egg White / Q000032:analysis; D004530:Egg Yolk / Q000032:analysis; D004531:Eggs / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D005504:Food Analysis / Q000379:methods; D008055:Lipids / Q000032:analysis; D008903:Minerals / Q000032:analysis; D014815:Vitamins / Q000032:analysis
chemical_list: D000596:Amino Acids; D004527:Egg Proteins; D005227:Fatty Acids; D008055:Lipids; D008903:Minerals; D014815:Vitamins