Nutritional Values, Structure, Types of Eggs

Question 1

An important component of every cell in the body. Your body uses this to build and repair tissues. You also use it to make enzymes, hormones, and other body chemicals. It is an important building block of bones, muscles, cartilage, skin, and blood

Answer 1

Protein

Question 2

A fat-soluble vitamin that is naturally present in many foods. It is important for normal vision, the immune system, and reproduction. It also helps the heart, lungs, kidneys, and other organs work properly

Answer 2

Vitamins - Vitamin A

Question 3

It helps your body grow, develop, and stay healthy. The body uses this to perform many different functions- from building strong bones to transmitting nerve impulses. Some are even used to make hormones or maintain a normal heartbeat

Answer 3

Minerals

Question 4

Provide your body with energy. The simplest are sugars, like glucose, fructose, sucrose and lactose.

Answer 4

Carbohydrates

Question 5

Essential to give your body energy and to support cell growth. They also help protect your organs and help keep your body warm. It helps your body absorb some nutrients and produce important hormones

Answer 5

Fats

Question 6

A waxy substance found in your blood and in your cells. It helps to maintain the flexibility and permeability of cell membranes and is a raw material for the fatty lubricants that help to keep the skin supple. It is an essential for the production of sex hormones, cortisol, vitamin D, and bile salts

Answer 6

Cholesterol

Question 7

Involved in general lipid transportation in the blood and in the metabolism of cholesterol

Answer 7

Lecithin

Question 8

It is made almost entirely of calcium and has as many as 8000 pores. It is semipermeable, so it lets gas exchange occur, but keeps other substances from entering the egg. It protects the egg from bacteria

Answer 8

Shell

Question 9

These two membranes are just inside the shell surrounding the albumen. It provides and efficient defense against bacterial invasion and are made partly of keratin.

Answer 9

Inner and outer shell membrane

Question 10

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

Answer 10

Chalazae

Question 11

It is a narrow fluid layer next to the shell membrane. It is the watery part of the egg white which is located farthest from the yolk

Answer 11

Outer thin albumen

Question 12

A dense, matted, fibrous capsule of albumen around the membrane located nearest the yolk. This part of the egg is an excellent source of riboflavin and protein

Answer 12

Inner thick albumen

Question 13

It is the clear casing that encloses the egg yolk

Answer 13

Vitelline membrane

Question 14

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

Answer 14

Germinal disk

Question 15

It contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. Its color ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen

Answer 15

Yolk

Question 16

It usually rests between the outer and inner membranes at the egg is larger end

Answer 16

Air cell

Question 17

It is the most popular and the most widely consumed eggs of the world

Answer 17

Chicken eggs

Question 18

These are the most common chicken eggs and are the regular eggs that are sold in the market. It is also the least healthy chicken eggs

Answer 18

Standard eggs

Question 19

These are the pure, natural, and healthy chicken eggs which are sold in supermarkets and quite expensive. In this process, the poultry are fed organic feed

Answer 19

Organic eggs

Question 20

These eggs are healthier than the standard eggs but less healthy as compared to organic eggs

Answer 20

Free-range eggs

Question 21

These eggs are small and tasty, and usually have a white shell. They are a smaller variety of hen

Answer 21

Bantam’s eggs

Question 22

Much larger than a hen’s eggs and have a stronger flavor. They are slightly higher in fat, protein and cholesterol, and are also higher in iron and vitamins, A, B group, and D

Answer 22

Duck eggs

Question 23

These are the largest of all the eggs you are likely to find on sale. They have a similar flavor and nutritional profile to a hen’s eggs

Answer 23

Goose eggs

Question 24

These are graded according to size- small, medium, large and extra-large or very large

Answer 24

Hen’s eggs

Question 25

These come from hens that are still very intensively farmed but are not confined to cages

Answer 25

Barn eggs

Question 26

These are tiny, with pretty speckled shells and a delicate flavor.

Answer 26

Quail eggs

Question 27

Lipoproteins (HDL- High Density Lipoprotein)

Answer 27

Good cholesterol

Question 28

LDL- Low Density Lipoprotein

Answer 28

Bad cholesterol