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Pubmed for Handhelds

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  • Title: A nutrient re-evaluation of shell eggs.
    Author: Cotterill OJ, Marion WW, Naber EC.
    Journal: Poult Sci; 1977 Nov; 56(6):1927-34. PubMed ID: 565514.
    Abstract:
    Most data on the nutrient composition of shell eggs were obtained before 1950. Since then, management systems for egg production and analytical methods for many components have changed. Freeze-dried whole egg, yolk and white samples were prepared from eggs obtained from a single source of 15 month old White Leghorns. The sample were packaged under nitrogen and held at -20 degrees C. until analyzed. Conversion factors are included for expressing the amount of each component on a per egg as well as a per 100 g. edible liquid basis. This re-evaluation of nutrient data included total solids, lipid, protein, cholesterol, ash, calories, amino acids, fatty acids, vitamins and minerals.
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