PPT-Composition and Nutritive Value of Egg

By Dr SUSHMA KUMARI ASSTPROF DEPT OF LPTBVC. 3 36 27 Carbohydrate grams 04 02 06 Total Fat grams 48 45 Monounsaturated Fat grams 18 Polyunsaturated Fat grams 07 Saturated Fat grams 16 16 Trans Fat grams Cholesterol milligrams 186 184 Choline milligrams 126 04 116 Ribo64258avin milligrams 02 02 value value value value value value Year Year Year Year Year Year Deflated final value 100 100 100 value Year 3 Year Year Year value STD Annual real growth rate 100 100 value value Year Year Year Average annual percentage growth rate 100 value coukfood Egg custard tarts Ingredients For the sweet pastry 165g5oz plain flour plus extra for dusting 25g1oz ground almonds 120g4oz chilled unsalted butter cubed 55g2oz caster sugar 1 freerange egg For the cus Ryan A. Meunier. 1. & Dr. Mickey A. Latour. 2. Purdue University. 1151 Smith Hall. West Lafayette, IN 47907. 1. Department of Curriculum & Instruction, . 2. Department of Animal Sciences. Egg Production. EGG COOKING GUIDE Egg Size Desired Doneness Recommended Approximate Amount of Water Cooking Time Small Poached or Soft-Cooked 2 Tablespoons 4 - bles can be used in a variety of recipes. To rehydrate vegetables, add 1 part vegetable with 2 parts water. Simmer for about 10-15 minutes, or soak for 1-2 hours. It is not necessary to rehydrate Jenna Guadagna and Yimy Rodrieguez . Dr.DeNysschen. Introduction to Dietetics . Summer 2015. Nutritive vs. Nonnutritive Sweetener . Nutritive Sweetener. Carbohydrate. Energy . Natural, Processed, Added. ~ Grasses, Shrubs, and Forbs. Based on the most limiting nutrients on rangelands in the western U.S.. Energy – . Structural carbohydrates (e.g. cellulose). Sugars & Starch. fats (to a limited degree, but important for birds and rodents).. Protein = 3.5%. Fat = 4%. Carbohydrates = 4.5%. Vitamins = A,B,D. Minerals = 0.7%. Water = 87%. Nutritive Value. Protein – . High Biological Value protein. Easily digested form. Proteins present: . membrane. The inner and outer membranes, found between the eggshell and the egg white, keep bacteria from entering the egg and help to slow evaporation of moisture from the egg.. a. ir cell. The air cell, located between the inner and outer membranes at the large end of the egg, holds oxygen for the chick to breathe.. EGG DONOR PROGRAM Table of Contents 1. Introductory Letter(s) 2. General Information 3. Prospective Egg Donor Information 4. Consent Forms 5. Contact Information 6. Additional Resources www.Chicago-IV Department : Dairy Technology. Course Title : Ice Cream & Frozen Desserts. Course No. : DTT -222. Course Teacher: Dr. Bipin Kumar Singh. Energy value. The energy value and nutrients of ice cream depend upon the food value of the ingredients from which it is made. Ice cream contains three or four times more fat, carbohydrate and 12-16 % more protein than does milk. In addition, it also contains other food products such as fruits, nuts, eggs, candies and sugar, which enhance its nutritive value. Ice cream is an excellent source of food energy, and fully 50% of its total solids content is sugar, including lactose, sucrose, and corn syrup solids. These constituents are almost completely assimilated and makes ice cream an especially desirable food for growing children.. John . Alunni. 20.2. 20.1. Learning Objectives. Understand the composition of eggs. Purchase and store eggs properly. Apply various cooking methods to eggs. After this class, you should be able to. complete the following Learning Objectives. Understand the requirements of the . EPIA. . Know the standards used to evaluate the safety and quality of eggs in the . U.S.. Learn which common foodborne pathogens are associated with . eggs.. Understand how to prevent and control egg-associated disease in .