Egg is one of the most complete and
versatile food available, it consist of approximately 10% shell, 58% white and
32% yolk. Neither the colour of the shell nor that of the yolk affects the eggs
nutritive value. (lesson 2006).
The average egg provides approximately 313 kilojoules of energy of which 80% comes form the yolk.
The nutritive content of an average laid egg (containing 50g of edible egg) include 6.3g protein, 0.6g carbohydrate, 5.0g fat (this include 0.21g cholesterol), Egg protein is of high quality and easily digestible (paschal et al., 2008; Menezes, 2009) .
The average egg provides approximately 313 kilojoules of energy of which 80% comes form the yolk.
The nutritive content of an average laid egg (containing 50g of edible egg) include 6.3g protein, 0.6g carbohydrate, 5.0g fat (this include 0.21g cholesterol), Egg protein is of high quality and easily digestible (paschal et al., 2008; Menezes, 2009) .
Vitamins: Egg contain every vitamin except
vitamin C. They are particularly high in vitamin A, D, B12 and B1,
Eggs, are important vehicle to complete the essential vitamin supply to human
population.
Minerals: Eggs are good source of minerals such as iron, and
phosphorus and also supply calcium, copper, iodine, magnesium, manganese
potassium, sodium, zinc, chloride and sulphur. All these minerals are present
in organic chetates, highly bioavialble in the edible part of the eggs
(Brugalli et al., 1998).
Two criteria for classifying a country
as a developed or less developed are per capital income and per caput animal
protein consumption. For example, Heil et
al., (1997) gave per caput egg consumption as follow;
Countries per caput egg
consumption (tonne)
USA 230
Malaysia 230
Brazil 200
South Africa 175
China 150
Indonesia 55
Nigeria 26