EGGS AND THEIR VALUE AS FOOD. 



white, as will be understood when it is recalled that it is the yolk 

 which contains the egg fat and that this constituent has an energy 

 value per pound two and one-fourth times as great as either protein 

 or carbohydrates. Egg yolk approaches full-cream cheese in energy 

 value and has about two-thirds the energy value per pound of bacon, 

 one of the common foods which are characterized by a very high fat 

 content. Desiccated egg, as is the general rule with foods which 









/8&X 



v&s^svr 





3<?.&X WrfTffr' 353, 



2dX&y?£0//Y0/T&r£'S5:/s 



9/f 4S/* 



sis// //^ 



Fig. 2. — Chemical composition of eggs as compared with that of some other common foods. 



have been concentrated by the evaporation of water, has a much 

 higher energy value per pound than the fresh eggs. 



As regards the specific nature of the different nutrients in eggs, 

 much information is available. Egg white, formerly said to be pure 

 albumin, is now known to contain, in addition to small amounts of 

 carbohydrates, two distinct forms of albumin and a very little 

 mineral matter, chiefly sodium chlorid (common salt). Phosphorus 

 is also present, the amount being equivalent to about 0.03 per cent 

 phosphoric acid. 



61389°— Bull. 471—17 2 



