Show contents of the egg while always esteemed as an article of food the eggs real value has only recently been found through chemical analysis the egg is divided by the eye into three parts the shell white and yolk the white ol of the egg consists ol of 84 per cent water 1223 per cent albumen 24 per cent sugar and I 1 per cent mineral matter the yolk which is the part greatly recommended raw by dietitians contains 45 per cent oil I 1 per cent each of mineral albumen and color t the h e remainder being water |