The Egg’s Nutritive Value and Health Promoting Components:
     It is a common belief that eggs are high in cholesterol, which would lead to hyper cholestrolemia. But in fact, the egg has several Cholesterol  lowering factors and includes many health-promoting nutrients.

     The table egg is the most nutritious, unadulterated, yet relatively inexpensive natural food, with a high digestibility coefficient. Egg protein is the best protein available in nature for human consumption, with a well balanced amino acid profile, having the highest biological value, protein efficiency ratio, net protein utilization, net protein value and chemical score. It is the golden standard by which to measure the quality and nutritive value of any other human foods. As well as high protein quality, it is rich in all essential amino acids, fatty acids, minerals and vitamins, except vitamin C.

Cost Effective Food

  Even though the chicken egg is nutritionally superior, its cost is relatively cheaper, due to low cost egg production technologies. Hence the egg is within reach of poor people, even in developing countries, and available in abundance everywhere. An egg is cheaper than a cup of coffee, tea, alcohol or soft drink; yet for superior to them nutritionally.

Percentage contribution of “recommended nutrient requirements”  by one egg and its relative cost

  Nutrient

Quantity in 1 egg

Recommended daily nutrients for adult*

%Contribution by 1 egg

Protein (g)
Energy(KCal)
PUFA (g)
MUFA (g)
Calcium (mg)
Phosphorus (mg)
Iron (mg)
Zinc (mg)
Iodine (mg)
Selenium (mcg)
Vit. A (mcg)
Vit.D (mcg)
Vit.E (mcg)
Vit.K (mcg)
Vit.C (mcg)
Thiamin (mg)
Riboflavin (mg)
Niacine (mg)
Pyriodoxin (mg)
Folic Acid (mg)
Vit.B12 (mcg)
Panthothinc Acid (mg)
Biotine (mcg)
Choline (mg)
Cost of 1 egg as% of
Total food cost/day

6.9
85
1.17
2.76
35
125
1.3
0.8
0.04
0.6
188
0.95
1.6
0.005
0
0.05
0.17
0.05
0.14
0.04
1.6
0.85
10.0
410
Rs.1.25/egg

60
2500
10.0
12g
400
700
30
9
0.2
5.5
225
5
10
0.65
40
1.2
1.3
16
2.0
0.10
1.0
5
25
450
Rs.20.00/dayfor food

11.5
3.5
11.7
23.0
8.8
17.9
4.3
8.9
20.0
10.9
83.3
19.0
16.0
0.8
0.0
4.2
13.1
0.3
70
40.0
160.0
17.0
40.0
91.1
6.25%

*Requirements vary with gender, age, physical activity, pregnancy and   location.

Special components in the egg and their role in human health

Component

 

Functions

1.  Antibody “Igy”

 

Immunostimulant, Therapy for rotavirus, E-coli, Salmonellosis, pseudomonas, Strepto-and Staphyloccus infections, prolongs the life of AIDS patients

2.  Betaine

 

Reduces plasma homocystenie lvel, an independent risk factor for CVD

3.  Brassicasterol, B-sitosterol,         compesterol and stigmastero
   (minor sterols)

 

Increases the serum HDL(good) cholesterol levels.

4.  Carotenoid pigments

 

Natural anti-oxidant, eliminates free radicals, anti-carcinogenic, pre-cursor of Vit.A, reduces LDL (bad) cholesterol & prevents cardiovascular diseases (CVD)

5.  Gojugated linoleic acid

 

Reduces certain heart and cancer problems

6.  Folic acid

 

Reduces CVD and Cancer

7.  G2 & G3 globuline

 

Anti-microbial agents, immuno stimulants and antigenic

8.  Lysozyme

9.  Ovomacroglobuline

 

 

10.  Lecthin conjugated with vitamin B12

 

Improves nervous tissue development in infants and reduces the severity of Alzhemer’s disease.

11.  Lecithin

 

Natural anti-oxidants, prevent ageing and formation

12.  Phosvitin

 

Atherosclerotic plaques and thereby prevents CVD

13.  Lipoprotein “YLP-p17.5”

 

Promotes growth of several mammalian cells, including the “human hepatic cells” general growth promoters.

14.  Lumichrome

 

Natural anti-oxidants, scavenges on free radicals.

15.  Lumiflavin

 

Atherosclerosis and ageing, anti-carcinogenic.

16. Mono-Unsaturated Fatty Acids (MUFA )-      OLEIC ACID

 

Lowers LDL (bad) cholesterol and increases HDL (good) cholesterol  oleic acid

17. Omega-3 fatty acids
     (ALN, DHA & EPA)

 

Reduces hypertension, LDL, and VLDL cholesterol and increases HDL (good) cholesterol oleic acid.

18.  Organic chromium

 

Reduces  serum LDL cholesterol and checks blood sugar level, by improving insulin production.

19.  Organic Selenium

 

Natural antioxidants, prevents rancidity, Keshan disease, ageing

20.  Vitamin E

 

And formation of plaques in the arteries,immuno stimulants

21.  Ovalbumen

 

Protects mucous membrane, thereby prevents gastritis, ulcer, diarrhoea & dysentery

22.  Sialic acid – “Neru 5 AC”

 

Possesses anti inflammatory and anti-viral properties

23.  Sulforaphane

 

Antiocarcimogenic

24.  Taurine

 

Reduces serum LDL cholesterol and prevents the formation of Atherosclerotic plaques.





      Introduction

      Nutritive Value

       Export

     In fact there is no nutritional comparison at all between the egg and these drinks, because they don’t contain any nutrients, except perhaps sugar, which could predispose persons to several chronic diseases. Moreover, eggs are available year round at uniformly low costs; unlike many seasonal vegetables and fruits.             
     An egg will supply about 7g of wholesome protein of the highest biological value, 6g of emulsified easily digestible fat, rich in MUFA, phospholipids, PUFA, Vitamin E and cholesterol needed for brain and other nervous tissue development; yet it is low in undesirable energy and cheaper.

   
 
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