Nutritional evaluation of commercial hen's eggs for diet formulation in the university hospital of Padova (Italy)
2002
Khan, S. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Human Nutrition) | Bucciante, G. | Khattak, F.H.
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 183.6 to 211.0 mg/g. while the means cholesterol concentration of whole egg was 197.9 mg/g. The cholesterol level of yolk was varied from 11.40 to 13.50 mg/g. While the mean cholesterol yolk was 12.48 mg/g.
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Эту запись предоставил National Agricultural Research Centre