TLE EGGS BENEFITS

Egg are among the most nutritious and balanced food available to humans. The white and the yolk contain a wide variety of nutrients, some of which are difficult to find in other foods. Eggs are rich in high quality protein and amino acids that are essential for a healthy body. The egg yolk contains most of an egg's total vitamin, mineral, and fat content. The egg white makes up a little over 50% of the total protein content of an egg. Including albumins, mucoproteins, and globulins dissolved in water which is the natural moisture of an egg. An egg contains nutrients and antioxidants that prevent various diseases, including heart disease and macular degeneration

EGGS PROVIDE VARIOUS HEALTH BENEFITS.

  1. Vitamin D - Promotes strong and healthy bones

  2. Vitamin E - Protects cells from harmful free radicals.

  3. Phosphorus - Develops healthy teeth and bones.

  4. iron - Helps in the formation of red blood cells

  5. Zinc - Aids in normal functioning of the immune system

  6. Chlorine - Boosts memory and brain functioning

  7. Selenium - Helps prevent blood clots, stroke, and heart attack

  8. Sulfur - Promotes the growth of healthy hair and nails

What are egg substitutes?

There are two types:

  1. Egg substitute - a mixture of pasteurized egg whites with vegetable oil, milk solids, and emulsifiers.

  2. Eggless egg substitutes - it is completely devoid of any animal product and made of flour or other starches, plus various additives that act as stabilizers.

Market forms of egg substitutes are:

  1. For type number 1:they are sold in bulk liquid form, usually frozen.

  2. For type number 2: they are available in liquid and powdered form.

EGG QUALITY SPECIFICATIONS

First Grade:

  • The shell is clean, unbroken, and normal in shape and texture.

  • The air cell must not be broken, is bubbly, moves freely, and does not exceed a depth of 95 millimeters

  • The yolk is slightly enlarged. It make appear off-center and show a slight development of the embryo. Also, the yolk should not have any foreign object in it.

Second Grade:

  • The shell may not be as normal in terms of shape and texture, and may have slight marks and strains.

  • The yolk may be darker and enlarged, and the embryo may have developed but not at the blood vessel stage and beyond. Blood spots with a diameter of less than 6 millimeters are acceptable

Third Grade:

  • Eggs should not show signs of rot, molds or mustiness

  • Eggs with an embryo developed to the blood vessel stage and without any insects or blood spots greater than 6 millimeters in diameter are acceptable