PDF-Nutrient Whole Egg Egg White Egg Yolk Energy calories Protein grams

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. shell. The egg’s shell has more than 7,000 tiny pores that allow oxygen to pass into the egg and carbon dioxide to escape.. 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.. Fast facts:. High in protein (building blocks-amino acids). Low in calories (70-80 per egg). Nutrient dense. Have a variety of uses. Yolks are high in cholesterol (form of fat). Color of the shell is determined by the color of chickens; flavor, quality and nutritional value are the same. The hard shell is . porous. and lined with membranes.. A pocket of air, known as the . air cell. , lies between these membranes at the wide, round end.. As an egg ages, the air cell gets larger.. The Structure of Eggs. 4th . Revisi. on. , 1. 2. . Nop. ember. 20. 10. Nugraha. E. . Suyatma. . and J. oko. . Hermanianto. Department of Food Science and Technology. Bogor Agricultural University. 1. EGG. An . egg. is a round or oval cell laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo. eggs. eggs. Like dairy products, eggs have nutritional value and offer versatility in cookery.. UNIT 5. * A whole egg is about ____ tablespoons worth of liquid, the egg yolk measures about____ tablespoon of liquid.. MyPyramid. By: Lydia . Sohn. and . Rianna. Shah. Typical McDonalds Breakfast. Big Breakfast with Hotcakes. Hash Brown. Hotcake syrup. Minute Maid Orange Juice (medium). Total Calories: 1610. Total Fat (g): 65. Cholesterol. Is the most abundant . steroid. in the body.. Is a . waxy. substance found in all of the body cells. . Has . methyl. CH. 3. - groups, alkyl chain, and -OH attached to the steroid nucleus.. and grainy in . texture. .. An . eggshell is covered with as many as . 17,000. tiny . pores. . . It . is a semi-permeable membrane, which means that . air. , . odors. , and . moisture. can . pass. . Cooking Demonstration. . with . Chef James. New Thanksgiving . Day . Traditions.  . Marinated Turkey . Breast. Cranberry Orange . Relish. Sweet Potato Mash. Roasted Vegetables. Turkey Food Safety. Eggs. EGG. TRIVIA. A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. . Eggs age more in one day at room temperature than in one week in the refrigerator. . Beef Nutrition. Growth Promoters: . Provide sufficient nutrients to:. Support maintenance. Support growth of muscle. Support desired “finishing”. Produce the desired commodity: “meat” in an economically efficient and profitable manner. Behavioural Objectives. By the end of this PowerPoint, you (as a students), will be able to identify:. Features of eggs: freshness of eggs; use of date marks stamped on the egg; storage method of eggs;. 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.. nutrition, cooking and storage . methods? . eggs. eggs. Eggs . have nutritional value and offer versatility in cookery. .. Why are eggs sold in the dairy case when they are classified as protein and should be sold in the meat case?.