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| "Descrizione" by bitliner88 (1153 pt) | 2019-Jul-01 20:53 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
The egg white (without yolk) contains vitamins necessary for the body, essential amino acids and about 3.6 g of pure protein.
It preserves a high level of bioavailability both when it is not heated and after cooking or heating processes.
It is advisable not to consume it raw to avoid bacteria.
Instead the egg yolk (dried) contains:
61% of lipids
30% protein
4% of water
3% of ashes (1).
The yolk lipid contains three main parts:
neutral lipids (65%)
phospholipids (32%)
cholesterol (3%) (2).
References___________________________________________________
(1) Froning GW. The amazing egg. In: Sim JS, Sunwoo HH, editors. The amazing egg. Edmonton, Canada: University of Alberta; 2006. pp. 20–32
(2) Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS. Ali AH, Zou X, Lu J, Abed SM, Yao Y, Tao G, Jin Q, Wang X Food Chem. 2017 Apr 15; 221():58-66.
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