8 



BULLETIN 471, U. S. DEPARTMENT OF AGRICULTURE. 



they may be properly used in the diet in the same way, an idea 

 confirmed by almost universal experience. Such facts are brought 

 out in figure 2, which compares eggs and a number of other common 

 foods. 







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Fig. 1. — Chemical composition of egg yolk, egg white, desiccated egg, and egg substitute. 



As sources of energy in the diet, eggs supply per pound a larger 

 number of calories (the common heat unit) than does milk, and 

 fewer than does beefsteak or white bread. This and other facts re- 

 garding the energy value of eggs and egg products as compared 

 with some other foods are shown graphically in figure 3. A pound 

 of egg yolk has a much higher energy value than a pound of egg 



