Egg Composition and Nutritional Facts

This video tutorial covers the structure, composition, and nutritional value of eggs. It explains the parts of an egg, including the shell, albumin, and yolk, and details the proteins and nutrients found in each. The video is useful for students preparing for food safety exams and those studying food technology. It concludes with a quiz and resources for further study.

What is the primary component of an eggshell?

• Keratin

• Calcium carbonate

• Albumin

• Phosphorus

Which part of the egg is responsible for keeping the yolk centered?

• Chalaza

• Albumin

• Cuticle

• Shell

What percentage of an egg's weight is contributed by albumin?

• 40%

• 50%

• 60%

• 30%

Which protein in egg white is known for its antimicrobial properties?

• Ovalbumin

• Ovotransferrin

• Lysozyme

• Avidin

What pigment is responsible for the yellow color of egg yolk?

• Ovaflavin

• Xanthophylls

• Lipoflavin

• Carotenoids

Which vitamin is NOT found in eggs?

• Vitamin E

• Vitamin D

• Vitamin C

• Vitamin A

What is the caloric content of a medium-sized egg?

• 66 kilocalories

• 75 kilocalories

• 50 kilocalories

• 100 kilocalories

Which mineral is abundant in eggs?

• Magnesium

• Iron

• Calcium

• Copper

What is the main phospholipid found in egg yolk?

• Phosphatidylcholine

• Triglyceride

• Cholesterol

• Lecithin

Which fatty acid is NOT a major component of egg triglycerides?

• Linoleic acid

• Palmitic acid

• Oleic acid

• Stearic acid