OCR Text |
Show m FOOD VALUE OF MANY EGGS Though Nearly Half Water, Their Contents Are Extremely Nutritious Comparison With Meat. Many persons often ask what an egg is made of, but strange to say few ever find out to their entire satisfaction. satis-faction. A test at the department of agriculture shows that, the white of an egg Is nearly seven-eighths water, the balance being nearly pure albumen. The yolk is slightly less than one-half -water. This is true of the eggs of chickens, turkeys, ducks and geese. In comparing the eggs of these various birds the department of agriculture quotes the following figures: Hen eggs, 50 per cent, water, 16 per cent, protein, 36 per cent. fat. Goose eggs, 44 per cent, water, 19 per cent, protein, 36 per cent fat. Duck eggs, 46 per cent, water, 17 per cent, protein, 36 per cent. fat. Turkey eggs, 48 per cent, water, 18 per cent, protein, 33 per cent, fat Of course, farmers understand that protein goes to make muscle and blood, while fat is fuel for running the machinery of the' body. Thus it will be seen that eggs, though half or nearly near-ly half water, are extremely nutritious, containing all the elements required for the building and support of the body. There is no truth, however, in the old saying that an egg contains as much nutriment as a pound of steak. It would be nearer correct to estimate a pound of eggs as being equal to a pound of lean steak In nutritious nu-tritious value. |