Egg Structure and Composition

Structure of Egg(Hatching and Table Egg)

Ingredients Whole Egg Including Shell Whole Egg Excluding Shell Albumen Yolk
Water 69.90% 77% 88.40% 48.40%
Protein 11.20% 12.40% 10.60% 17.0%
Fat 8.5% 9.40% 0 32.60%
Carbohydrate 0.30% 0.30% 0.40% 0.20%
Ash 10.10% 0.90% 0.60% 1.80%
Total 100 100 100 100

 

When we consider 58 gms of egg weight

Shell and shell membranes 5.40 gms 9%
Albumen and Chalazae 37,3 gms 64%
Yolk 15.3 gms 27%
Total 58 gms 100%

 

Roughly we can say

Albumen:Yolk:Shell=6:3:1 Read More

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