Eggs Flashcards
1
Q
Carbs
A
None
2
Q
Minerals
A
Calcium: teeth and bones
Iron: red blood cells
Sulphur + phosphorus:
3
Q
Vitamins
A
A: Growth, skin, eyes
B: Nerves, release of energy
D: Bones
4
Q
Composition percentages
A
Protein:13% Fat 12% Carbs 0 Vitamins ABD Minerals Water 74%
5
Q
Effects of cooking on eggs
A
Bacteria is killed Protein sets Turns white Curdle if cooked too long Overcooked= hard, rubbery, hard to digest Lightly cooked is easy to digest.
6
Q
Tips on eggs (preparing, storing, consuming)
A
Whisk at room temp
Elderly, pregnant people and kids shouldn’t eat raw/undercooked eggs
Don’t Leave any yolk in the whites if separating
