Difference between revisions of "Egg"
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[[Image:FreerangeEggs.jpg|thumb|right|300px|Free range chicken eggs]] | [[Image:FreerangeEggs.jpg|thumb|right|300px|Free range chicken eggs]] | ||
| − | An '''egg''' is a reproductive capsule produced by many animals to reproduce. Fertilized eggs contain [[embryo]]s which develop into whichever [[animal]] laid it. Some animals have eggs which are only visible at a [[cell]]ular level, like humans for example. Usually the egg contains all the [[nutrient]]s the developing animal needs, but mammals some develop within their mothers (such as mammals), almost eliminating the need for eggs. Most eggs are considered tasty, such as [[chicken]] eggs, but they tend to [[ | + | An '''egg''' is a reproductive capsule produced by many animals to reproduce. Fertilized eggs contain [[embryo]]s which develop into whichever [[animal]] laid it. Some animals have eggs which are only visible at a [[cell]]ular level, like humans for example. Usually the egg contains all the [[nutrient]]s the developing animal needs, but mammals some develop within their mothers (such as mammals), almost eliminating the need for eggs. Most eggs are considered tasty, such as [[chicken]] eggs, but they tend to [[rotting|rot]] after a short amount of time unless kept [[cold]]. However, eggs, almost entirely in their yolks, provide excellent sources of nutrition due to their abundance of vitamins and minerals, particularly several fat-soluble vitamins less prevalent among plant-based foods; vitamin D3, naturally exclusive to animal products, are found in egg yolks. |
| − | + | Eggs contain virtually zero carbohydrates and sugar, which are increasingly viewed as causing some of the greatest dietary harm. | |
| − | The | + | == Vitamin source == |
| + | "The egg yolk contains high amount of vitamin A, D, E, K, B1, B2, B5, B6, B9, and B12, while egg white possesses high amounts of vitamins B2, B3, and B5 but also significant amounts of vitamins B1, B6, B8, B9, and B12."<ref name="NIH">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470839/#:~:text=The%20egg%20yolk%20contains%20high,and%20B12%20(Table%202).</ref> | ||
| − | + | [[Vitamin C]] is the only [[vitamin]] missing from eggs. | |
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| + | "Eating two eggs per day covers 10% to 30% of the vitamin requirements for humans."<ref name="NIH"/> | ||
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| + | "RDA" is the recommended daily allowance, and one large egg contains the following: | ||
| + | {{cquote| | ||
| + | *Vitamin B12 (cobalamin): 9% of the RDA | ||
| + | *Vitamin B2 (riboflavin): 15% of the RDA | ||
| + | *Vitamin A: 6% of the RDA | ||
| + | *Vitamin B5 (pantothenic acid): 7% of the RDA | ||
| + | *Selenium: 22% of the RDA<ref name="N">https://www.healthline.com/nutrition/6-reasons-why-eggs-are-the-healthiest-food-on-the-planet#TOC_TITLE_HDR_3</ref>}} | ||
| + | Eggs further include at least a small level of virtually every vitamin and helpful mineral, "including calcium, iron, potassium, zinc, manganese, vitamin E, folate and many more."<ref name="N"/> | ||
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| + | == Protein and unusual characteristic == | ||
| + | |||
| + | The liquid in eggs have an unusual characteristic of solidifying when heated. In addition, eggs are one of the very few foods that is a perfect, complete protein. Merely 1 large egg contains about 12% of the recommended daily amount of protein. | ||
== Fragility of eggs == | == Fragility of eggs == | ||
[[File:Broken-egg.jpg|thumbnail]] | [[File:Broken-egg.jpg|thumbnail]] | ||
Due to their thin and brittle shells, eggs are fragile. | Due to their thin and brittle shells, eggs are fragile. | ||
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==See also== | ==See also== | ||
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* [[Dehydration]] | * [[Dehydration]] | ||
* [[Canning]] | * [[Canning]] | ||
| − | [[File:Eggs in a basket.jpg|center|thumbnail| | + | * [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165023/ Published study of lack of entire absorption of cholesterol from eggs] |
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| + | [[File:Eggs in a basket.jpg|center|thumbnail|250px|Eggs in a basket.]] | ||
{{Clear}} | {{Clear}} | ||
| + | |||
| + | ==References== | ||
| + | {{reflist}} | ||
| + | |||
[[Category:Food]] | [[Category:Food]] | ||
[[Category:Food Storage]] | [[Category:Food Storage]] | ||
[[Category:Biology]] | [[Category:Biology]] | ||
Revision as of 10:40, August 7, 2023
An egg is a reproductive capsule produced by many animals to reproduce. Fertilized eggs contain embryos which develop into whichever animal laid it. Some animals have eggs which are only visible at a cellular level, like humans for example. Usually the egg contains all the nutrients the developing animal needs, but mammals some develop within their mothers (such as mammals), almost eliminating the need for eggs. Most eggs are considered tasty, such as chicken eggs, but they tend to rot after a short amount of time unless kept cold. However, eggs, almost entirely in their yolks, provide excellent sources of nutrition due to their abundance of vitamins and minerals, particularly several fat-soluble vitamins less prevalent among plant-based foods; vitamin D3, naturally exclusive to animal products, are found in egg yolks.
Eggs contain virtually zero carbohydrates and sugar, which are increasingly viewed as causing some of the greatest dietary harm.
Contents
Vitamin source
"The egg yolk contains high amount of vitamin A, D, E, K, B1, B2, B5, B6, B9, and B12, while egg white possesses high amounts of vitamins B2, B3, and B5 but also significant amounts of vitamins B1, B6, B8, B9, and B12."[1]
Vitamin C is the only vitamin missing from eggs.
"Eating two eggs per day covers 10% to 30% of the vitamin requirements for humans."[1]
"RDA" is the recommended daily allowance, and one large egg contains the following:
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Eggs further include at least a small level of virtually every vitamin and helpful mineral, "including calcium, iron, potassium, zinc, manganese, vitamin E, folate and many more."[2]
Protein and unusual characteristic
The liquid in eggs have an unusual characteristic of solidifying when heated. In addition, eggs are one of the very few foods that is a perfect, complete protein. Merely 1 large egg contains about 12% of the recommended daily amount of protein.
Fragility of eggs
Due to their thin and brittle shells, eggs are fragile.
See also
- Food storage
- Preservation (food)
- Dehydration
- Canning
- Published study of lack of entire absorption of cholesterol from eggs
