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Tle > Eggs component and nutritional value > Flashcards

Eggs component and nutritional value Flashcards

1
Q

Very healthy nutrient in egg

A

Polyunsaturated fatty acids

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2
Q

Healthy nutrient in egg

A

Mono-unsaturated Fatty acids

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3
Q

Unhealthy nutrient in egg

A

Saturated fat

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4
Q

Eggs have the majority of the recognized vitamins except for ___________

A

Vitamin C

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5
Q

Is used as an antibacterial in cheese and wine production

A

Lysozyme

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6
Q

5 structural component of an egg

A

Shell membrane
Yolk
White
Chalazae
Air cell

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7
Q

Is absorbent, it allows flavor in and moisture out

A

Shell membrane

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8
Q

Acts as a barrier to microorganism for the egg

A

Inner shell membrane

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9
Q

Surrounds the albumen and provides a protective barrier against bacterial penetration

A

Outer shell membrane

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10
Q

Has a 30% composition of the whole egg

A

Yolk

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11
Q

Is thicker around the yolk and thinner as it moves away from the center

A

White

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12
Q

Connects yolk to shell

A

Chalazae

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13
Q

Increases as eggs and loses moisture, this makes boiled eggs easier to peel

A

Air cell

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14
Q

5 benefits of egg

A

Weight management
Rich in protein
Great source of choline
Helps brain performance
Eye health

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15
Q

Vitamin for immune system

A

Vitamin C

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16
Q

Vitamin for vision/eyes and immune system

A

Vitamin A

17
Q

Vitamin that came from the sun, to also strengthen immune system

A

Vitamin D

18
Q

Vitamin for the brain

A

Vitamin B12

19
Q

Vitamin for the skin and digestive system

A

Vitamin B2

20
Q

Vitamin for red blood cells and stress related hormones

A

Vitamin B5

21
Q

A mineral content found in protein and fiber

A

Ash

22
Q

Prevents bacteria in stomach

A

Lysozyme

23
Q

Vitamin for growth and development

A

Iron

24
Q

Vitamin for strengthen muscles and growth

A

Protein

25
Q

Vitamin for bone and teeth

A

Phosphoric

26
Q

Vitamin for metabolism and thyroid hormones

A

Selenium

Tle (7 decks)

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