Nutritional evaluation of commercial hen's eggs for diet formulation in the university hospital of Padova (Italy)

• Published in: Scientific Khyber (Pakistan) Vol. 15; no. 1
• Main Authors: Khan, S. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Human Nutrition), Bucciante, G, Khattak, F.H
• Format: Journal Article
• Language: English
• Published: 01.01.2002
• Subjects: CHOLESTEROL; COLESTEROL; COMPOSICION APROXIMADA; COMPOSITION GLOBALE; EGGS; GALLINAS; HENS; HUEVOS; ITALIA; ITALIE; ITALY; NUTRITIVE VALUE; OEUF; POULETTE; PROXIMATE COMPOSITION; VALEUR NUTRITIVE; VALOR NUTRITIVO

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....