When you eat an Egg

The egg is the most complete food available in nature. It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too.

Physical composition of chicken egg (Percent)

Part	Percent of egg
Shell	10.5
Shell membranes	0.5
Albumen	58.0
Yolk	31.0
Total	100.0

Chemical composition of chicken egg (Percent)

Component	Whole egg	Egg contents	Yolk	Albumen	Shell and its membrane
Water	65.5	74.0	49.0	87.6	2.0
Protein	12.1	13.0	16.7	10.6	4.5
Lipids	10.5	11.0	32.3	0.1	---
Carbohydrates	0.9	1.0	1.0	1.0	---
Ash, minerals or Inorganic matter	11.0	1.0	1.0	0.7	93.5
Total	100.0	100.0	100.0	100.0	100.0

Major Proteins in Chicken Egg Albumen ( Percent)

Sl. No.	Name of the albumen protein	Percent
1.	Ovalbumin	54.0
2.	Conalbumin	12.0
3.	Ovomucoid	11.0
4.	G2,G3 Ovoglobulins	8.0
5.	Lysozyme (G1-globulin)	3.4
6.	Ovomucin	3.5
7.	Ovoflavoprotein	0.8
8.	Ovomacroglobulin	0.5
9.	Ovoinhibitor	1.5
10.	Avidin	0.05
11.	Cystatin	0.05

Egg Yolk lipid composition

Sl. No.	Name of the yolk lipid	Percent
1.	Triglycerides or true fat	63.1
2.	Phospholipids	29.7
3.	Free cholesterol	4.9
4.	Cholesteryl esters	1.3
5.	Free fatty acids	0.7
6.	Glycolipids or cerebrosides (Ovokerasin & Ovophrenasin)	0.1
7.	Fat soluble vitamins	Traces
	Total	100.0

Fresh Egg

When you eat a chicken egg 98% of the contents is metabolized and used for your body functions.