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Chicken Egg
Chicken egg is a main component of the human diet serving as a dietary source of protein, fat, and other nutrients. The chicken egg is made up of approximately two-thirds white and one-third yolk. The yolk contains lipids, vitamins, minerals, and carotenoid pigments.
Chicken egg is not only an encapsulated product that meets all requirements for the developing embryo, but also a perfect foodstuff with diverse and balanced nutrients along with superior bioavailability for humans.
The whole raw and freshly laid eggs consist of water (76.1%), proteins (12.6%), lipids (9.5%), carbohydrates (0.7%), and ash (1.1%), which are specifically distributed along the shell, egg white, yolk, vitelline membrane, and chalazae, the different components of the egg. Large amounts of proteins are found in the egg white (10.9 g per 100 g) and in the egg yolk (15.9 g per 100 g), including the vitelline membrane, of which these values are slightly modified by the age of hens and their genetic background.
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It is considered a rich source of bioavailable lutein and zeaxanthin carotenoids which are present only in the egg yolk. The chicken egg is one of the most complete and accessible food that exist in the world. It has multiple benefits and characteristics that make it an optimal protein source for millions of people.
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