Nutritional evaluation of commercial hen's eggs for diet formulation in the university hospital of Padova (Italy)
Commercial hens eggs were analyzed for proximate composition and cholesterol contents in order to evaluate their nutritional quality. The analysis results showed that egg contains 74.15% moisture, 12.54% protein, 12.01% fat and 1.40% ash content. The cholesterol content of whole egg ranged from 183....
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Published in | Scientific Khyber (Pakistan) Vol. 15; no. 1 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
01.01.2002
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Subjects | |
Online Access | Get more information |
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Summary: | Commercial hens eggs were analyzed for proximate composition and cholesterol contents in order to evaluate their nutritional quality. The analysis results showed that egg contains 74.15% moisture, 12.54% protein, 12.01% fat and 1.40% ash content. The cholesterol content of whole egg ranged from 183.6 to 211.0 mg/g. while the means cholesterol concentration of whole egg was 197.9 mg/g. The cholesterol level of yolk was varied from 11.40 to 13.50 mg/g. While the mean cholesterol yolk was 12.48 mg/g. |
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Bibliography: | 2002000630 Q04 |
ISSN: | 1017-3471 |