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 
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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 
