BULLETIN 471, IJ. S. DEPARTMENT OF AGRICULTURE. 

 Average composition of eggs, egg products, and certain other foods. 



Refuse. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates'. 



Ash. 



Fuel 



value per 



pound. 1 



Hen: 



Whole egg as purchased 



Whole egg, edible portion 



White 



Yolk 



Whole egg boiled, edible por- 

 tion 



Duck: 



Whole egg as purchased 



Whole egg, edible portion — 



White 



Yolk 



Goose: 



Whole egg as purchased 



Whole egg, edible portion — 



White 



Yolk 



Turkey: 



Whole egg as purchased 



Whole egg, edible portion 



White 



Yolk 



Guinea fowl: 



Whole egg as purchased 



Whole egg, edible portion 



White 



Yolk : 



Plover: 



Whole egg as purchased 2 



Whole egg, edible portion 2 . . 



Fresh-water turtle eggs 2 



Sea-turtle eggs 2 



Salted duck eggs 2 



Desiccated hens' eggs: 



Whole egg 



White 



Yolk 



Egg substitute 



Pudding (custard) powders 2 — 



Shad roe 



Caviar 2 



Cheese (full cream) as purchased. 



Sirloin steak as purchased 



Sirloin steak, edible portion 



Milk 



Percent 

 11.2 



13.7 



Per cent. 

 65.5 

 73.7 

 86.2 

 49.5 



73.2 



60.8 

 70.5 

 87.0 



45.8 



59.7 

 69.5 

 86.3 

 44.1 



16.9 



9.6 



12.8 



Oysters, edible portion. 

 Wheat flour. 



Potatoes as purchased. . . 

 Potatoes, edible portion . 



20.0 



48.3 



60.5 



72.8 

 86.6 

 49.7 



67.3 

 74.4 

 65.0 

 76.4 

 68.0 



6.4 

 11.7 



5.9 

 11.4 

 13.0 

 71.2 

 48.0 

 34.2 

 54.0 

 61.9 

 87.0 

 86.9 

 12.0 

 62.6 

 78.3 



Per cent. 

 11.9 

 13.4 

 12.3 

 15.7 



13.2 



12.1 

 13.3 

 11.1 



16.8 



12.9 

 13.8 

 11.6 

 17.3 



12.2 

 13.4 

 11.5 

 17.4 



11.9 

 13.5 

 11.6 

 16.7 



9.7 

 10.7 

 18.1 

 18.8 

 12.0 



46.9 



73.2 



33.3 



73.9 



2.1 



20.9 



29.3 



25.9 



16.5 



18.9 



3.3 



6.2 



11.4 



1.8 



2.2 



Per cent. 



9.3 



10.5 



.2 



33.3 



12.0 



12.5 

 14.5 

 .03 

 36.2 



12.3 

 14.4 



.02 

 36.2 



9.7 

 11.2 



.03 

 32.9 



12.0 



.03 



31.8 



10.6 

 11.7 

 11.1 

 9.8 

 9.2 



36.0 



.3 



51.6 



.3 



3.4 



3.8 



14.0 



33.7 



16.1 



18.5 



4.0 



1.2 



1.0 



.1 



.1 



Per cent. 



7.1 



8.6 

 5.7 

 5.3 

 80.9 

 2.6 

 1.3 

 2.4 



5.0 

 3.7 

 75.1 

 14.7 

 18.4 



Per cent. 



0.9 



1.0 



.6 



1.1 



.8 

 1.0 



.8 

 1.2 



.9 

 1.0 



.8 

 1.3 



.8 

 .9 

 .8 

 1.2 



.8 



.9 



.8 



1.2 



1.0 



2.9 



.4 



4.0 



3.6 



6.2 

 3.5 

 9.1 



.6 

 1.5 

 7.4 

 3.8 



.9 

 1.0 



.7 

 2.0 



.5 



.8 

 1.0 



Calories. 



595 



670 



230 



1,645 



730 



730 



835 



200 



1,785 



755 



840 



210 



1,790 



615 



700 



210 



1,660 



620 



735 



210 



1,600 



610 

 670 

 780 

 740 

 595 



2,450 



1,495 



2,815 



1,450 



1,645 



580 



3 1,125 



1,890 



955 



1,100 



315 



230 



1,610 



305 



380 



1 These values were calculated on the assumption that protein and carbohydrates (each) yield 1,S20 (or 4 

 calories per gram) calories per pound; and fat, 4,080 (or 9 calories per gram) calories per pound. 



2 European analyses. 



8 Including 6.2 per cent common salt. 



The above figures represent average values. Individual speci- 

 mens vary more or less from the average. 



As .shown by analysis, eggs consist chiefly of two nutrients, pro- 

 tein and fat, in addition to water and mineral matter, or ash. Car- 

 bohydrates, valuable in the diet as a source of energy, are present in 

 such small amounts that they are usually not determined in anal- 

 ysis — ducks' eggs containing only 0.3 per cent, hens' eggs 0.67 per 

 cent, turkeys' and guinea fowls' eggs 0.8 per cent each, and goose 

 eggs 1.3 per cent. An exception is found in the case of plovers' 

 eggs, which have been reported to contain over 2 per cent. As re- 

 gards distribution, about one-third of the carbohydrates occur in the 



