Benders'dictionary of nutrition and food technology

165vitamin A 140 µg RE (139µg retinol, 350 µg carotenoids), E 1 mg,K 0.3 mg, B 1 0.07 mg, B 2 0.48 mg, niacin 0.1 mg, B 6 0.14 mg, folate47µg, B 12 1.3µg, pantothenate 1.4mg.A 75g serving (1 large egg)is a source of P, vitamin A, folate, pantothenate, a good source ofI, vitamin B 2 ,a rich source of Se, vitamin B 12 .Duck eggs weigh around 85 g. Composition/100 g: (edibleportion 88%) water 70.8 g, 774 kJ (185 kcal), protein 12.8 g, fat13.8 g (of which 32% saturated, 57% mono-unsaturated, 11%polyunsaturated), cholesterol 884 mg, carbohydrate 1.5 g (0.9 gsugars), ash 1.1 g, Ca 64 mg, Fe 3.8 mg, Mg 17 mg, P 220 mg, K222mg, Na 146mg, Zn 1.4mg, Cu 0.1mg, Se 36.4µg, vitamin A194µg RE (192µg retinol, 485 µg carotenoids), E 1.3 mg, K0.4 mg, B 1 0.16 mg, B 2 0.4 mg, niacin 0.2 mg, B 6 0.25 mg, folate80µg, B 12 5.4µg, pantothenate 1.9 mg. An 85 g serving (1 egg) isa source of vitamin E, a good source of Fe, P, vitamin A, B 2 , pantothenate,a rich source of Se, folate, vitamin B 12 .Quail eggs weigh around 10 g. Composition/100 g: (edibleportion 92%) water 74.3 g, 661 kJ (158 kcal), protein 13.1 g, fat11.1 g (of which 39% saturated, 47% mono-unsaturated, 14%polyunsaturated), cholesterol 844 mg, carbohydrate 0.4 g (0.4 gsugars) ash 1.1g, Ca 64mg, Fe 3.7mg, Mg 13mg, P 226mg, K132mg, Na 141mg, Zn 1.5mg, Cu 0.1mg, Se 32µg, vitamin A156µg RE (155µg retinol, 390 µg carotenoids), E 1.1 mg, K0.3 mg, B 1 0.13 mg, B 2 0.79 mg, niacin 0.2 mg, B 6 0.15 mg, folate66µg, B 12 1.6µg, pantothenate 1.8mg. A 10g serving (1 egg) is asource of vitamin B 12 .egg plant See aubergine.egg proteins What is generally referred to as egg protein is amixture of proteins, including ovalbumin, ovomucoid, ovoglobulin,conalbumin, vitellin and vitellenin. egg white contains 11%protein, mostly ovalbumin; yolk contains 16% protein, mainlytwo phosphoproteins, vitellin and vitellenin.eggs, Chinese (or hundred year old eggs) Known as pidan, houeidanand dsaoudan, depending on variations in the method ofpreparation. Prepared by covering fresh duck eggs with amixture of sodium hydroxide, burnt straw ash and slaked lime,then storing for several months (sometimes referred to as‘hundred year old eggs’). The white and yolk coagulate andbecome discoloured, with partial decomposition of the proteinand phospholipids.egg substitute Name formerly used for golden raising powder, atype of baking powder.egg white The white of an egg is in three layers: an outer layer ofthin white, layer of thick white, richer in ovomucin, and innerlayer of thin white surrounding the yolk. The ratio of thick to