Nutritional values and components of egg

Question 1

A unit of energy that measures how much energy food provides to the body.

Answer 1

Calorie

Question 2

Egg is an excellent source of ___________.

Answer 2

protein

Question 3

Two functions of protein

Answer 3

• Provide structure
• Enzymatic function

Question 3

It contains amino acids needed by the human body.

Answer 3

Protein

Question 4

Your body uses the protein found in eggs to:

Answer 4

• Build and repair body tissues and cells
• Build and maintain healthy muscles
• Grow strong hair and nails
• Help fight infections
• Help your body fluid in balance

Question 5

Helps maintain healthy skin and eye tissue; assists in the night vision.

Answer 5

Vitamin A

Question 6

It strengthens bones and teeth.

Answer 6

Vitamin D

Question 7

An antioxidant that plays a role in maintaining good health and preventing disease.

Answer 7

Vitamin E

Question 8

It helps protect against heart diseases.

Answer 8

Vitamin B12

Question 9

Benefits of minerals (idk tawag do’n)

Answer 9

• Minerals provide day-to-day nutrients that the body needs in order to function
• It can also help strengthen cells, fight against harmful viruses, and boost the immune system

Question 10

It acts as an energy source, help control blood glucose and insulin metabolism, participate in cholesterol and triglyceride metabolism, and help with fermentation.

Answer 10

Carbohydrates

Question 11

An egg has ______ fat on its content.

Answer 11

11.2%

Question 12

It is found almost entirely in the yolk.

Answer 12

Fat

Question 12

Eggs contain very little _____________.

Answer 12

carbohydrates

Question 13

Fat-like substances and are essential to the structure of all cells in the body.

Answer 13

Cholesterol and lecithin

Question 14

Cholesterol helps:

Answer 14

• Maintain the flexibility and permeability of cell membranes and is also a raw material for the fatty lubricants that help to keep the skin supple.
• Essential for the production of the hormones, cortisol, vitamin D, and bile salts

Question 15

Made up of calcium

Answer 15

Shell

Question 17

Dense, matted, fibrous capsule of albumen around the membrane located nearest the yolk.

Answer 17

Inner thick albumen

Question 17

It has 8,000 pores and is semipermeable.

Answer 17

Shell

Question 18

The inner thick albumen is an excellent source of _____________ and _____________.

Answer 18

riboflavin, protein

Question 19

It is the clear casing that encloses the egg yolk.

Answer 19

Yolk membrane

Question 20

It provides an efficient defense against bacterial invasion.

Answer 20

Inner and outer shell membrane

Question 21

A small, circular, white spot on the surface of the yolk where the sperm enters the egg.

Answer 21

Germinal disk

Question 22

These are twisted in opposite directions and serve to keep the yolk centered.

Answer 22

Chalazae

Question 23

The more prominent the ______________, the fresher the egg.

Answer 23

chalazae

Question 24

An effective emulsifier

Answer 24

Lecithin

Question 24

A major source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol.

Answer 24

Yolk

Question 25

It is a narrow fluid layer net to the shell membrane.

Answer 25

Outer thin albumen

Question 25

It contains the food that will nourish the embryo as it grows.

Answer 25

Yolk

Question 26

It is the watery part of the egg white which is located farthest from the yolk.

Answer 26

Outer thin albumen

Question 27

It is a dense, matted, fibrous capsule of albumen around the membrane of the yolk.

Answer 27

Chalaziferous albumen

Question 28

An air space forms when the contents of the egg cool and contract after the egg is laid.

Answer 28

Air cell