8 
BULLETIN 471, U. S. DEPARTMENT OF AGRICULTURE. 
they may be properly used in the diet in the same way, an idea 
coDfirmed 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 
