This document provides an overview of eggs and their nutritional value. It discusses:
- Eggs being a complete food containing nutrients needed for embryonic development.
- The current status of egg production in Bangladesh, noting production is below demand.
- The many health benefits of eggs, such as raising HDL cholesterol and containing important nutrients like choline.
- A comparison of the nutrient contents of different types of eggs, such as chicken, duck, and quail eggs.
- The fate of nutrients during embryonic development in fertile eggs.
- Misconceptions about eggs raising heart disease risk, noting research shows eggs can help with weight loss and reduce disease risk.
- Boiled eggs being
2. OutlinesâŠ
ï¶ Introduction
ï¶ Backdrop circumstances of poultry
ï¶ Present status of egg production
ï¶ Prospect
ï¶ Comparative study of nutritive value
ï¶ Special health benefits eggs
ï¶ Fate of nutrients during embryonic development
ï¶ Misconception & truth about eggs
ï¶ Boiled egg & omelet nutrient comparison
ï¶ Boiled egg is best for us
3. Introduction
ï Eggs are among the few foods that known as
ânatures complete food"
ï They are loaded with nutrients, some of which are
rare in the modern diet.
ï A whole egg contains all the nutrients required to
turn a single cell into a baby chicken.
ï Eggs are the perfect food on the planet, they
contain a little bit of almost every nutrient we need.
4. Backdrop Circumstances of Poultry
ï Poultry plays a vital role in Bangladesh &
involves 85% of rural people.
ï Six poultry farms were set up in 1947 at different
locations of the country, âEggs and Hensâ in 1964.
ï Biman poultry complex started its operation, after
liberation.
ï BRAC developed âRural Poultry Modelâ in 1983.
5. ContinuedâŠ
ï In early nineties, private parent stock farm started.
ï Large scale eggs and meat production have increased
production from last 20 years in this country.
ï C.P. Bangladesh Co. Ltd. started its operation as a lone
foreign company in Bangladesh poultry industry in 1999.
ï C. P. Started to Marketing Cooked chicken items in 2008.
6. Present Status of Egg Production in BD
Products Demand* Production Availability Deficiency
Meat 70.52 Lakh (MT)
(120
gm/day/head)
61.52 Lakh
(MT)
106.21
(gm/day/head)
9.00 Lakh
(MT)
Egg 1674.40 Crore
(104
eggs/year/head)
1191.24 Crore 75.06
(eggs/year/head)
483.16
Crore
* Estimated population of the country: 16 crore 10 lakhs
(As on July, 2016)
Demand, Production, Availability, Deficiency of meat & eggs
(DLS 2015-16)
7. Prospect
Considering the growth of population, increase in
income, changes in food habit, and a little
awareness about health a bright prospect could be
expected for poultry sector.
There is a huge gap in demand for eggs and meat
and their supply.
In this context, poultry is the most nearest and
cheaper alternative to meet the increasing demand
for meat & eggs.
9. Special Health Benefits of Eating Eggs
ï Eggs are incredibly nutritious
ï High in cholesterol, but don't affect blood
cholesterol
ï Raise HDL (the "Good") cholesterol
ï Contain choline â an important nutrient that
most people don't get enough of
ï Reduced risk of heart disease
10. ContinuedâŠ
ï In the case of Omega-3 or Pastured eggs, they lower
triglycerides
ï Contain Lutein and Zeaxanthin, antioxidants that
have major benefits for eye health
ï High in quality protein, with all essential amino
acids in the right ratios
ïHelp the hair, liver, and skin
11. ContinuedâŠ
ï Eggs Do NOT raise the risk of heart disease and
may reduce the risk of stroke
ï Highly fulfilling and tend to make you eat fewer
calories, helping you lose weight
ï Slow up the aging process
ï Slow up the risk of birth abnormalities
ï Keep your bones healthy and balanced
12. ï± Glucose initiates incubation until Oxygen used for
fatty acid oxidation
ï± Albumen (protein) absorbes in small intestine
helping blood glucose reserve, contains digestive
enzymes, utilizes lipid with amnion
ï± Egg protein turns into beak, feather, toes formation
ï± Fat (cholesterol) deposits in liver for cell membrane
expansion & development
ï± Ca develops skeletal system
ï± Ca, P, Mg, Cu, Zn, helps in metabolism
Fate of nutrients of fertile egg during
embryonic development:
13. ï§ Brown eggs are more nutritious laid by
only brown hens than white eggs.
Nutrients are same in both eggs
Shell color depends on: Breed & earlobe
color
ï§ Hens need cocks to lay their eggs
Hens start laying at 18-20 weeks age
naturally
ï§ Farm eggs more nutritious than
commercial eggs
Both are equally nutritious as well
Misconception & Truth about Eggs
14. ï§ Fertile eggs are unfit for consumption
Can be eaten without hesitation
ï§ Egg causes hypertension, cardiac disease by
increasing blood cholesterol
ïŒ Egg cholesterol is not bound to blood but
utilized in body
ïŒ 5g fat in egg: 2 g saturated used for
testosterone production, muscle build &
repair; 3g is unsaturated fat
ïŒ Researches showed that:
Adam Bornstein(Livestrong.com)
ate 3 eggs in a day for 3 months than 1
egg a day & observed:
ContinuedâŠ
15. Lowered LDL
Increased HDL
Lowered body fat (upto 12-13%)
Lost body wt.
American Health Research found lower obesity rate,
cardiac risk, vision problem towards people ate egg daily
compared to non egg eaters & created egg consumption chart
for all ages:
Age Egg consumption
8 months- 23 years 1 egg/day
23-35 years 4 eggs/week
36- upto years 3 eggs/week
Heart & diabetic patient 2 eggs/week
16. Nutrients Unit Boiled egg Omelet/Fried
Energy calories 78 90
Fat Gram 5.3; 1.6 gm
saturated
6.83; 2 gm
saturated
Protein Gram 6.3 6-6.3
Vitamins Microgram
Vit A 74 none
Vit D 15 11
Vit 12 0.56 0.50
Vit B 2 15 11
Mineral %
P 9 10
Ca 2-3 2-3
Se 22 22
Boiled egg & Omelet Nutrient Comparison
17. ï Contains less saturated fat, higher unsaturated fat,
protein, Vit-A, D, B-12, riboflavin (from comparison
table)
ï Low in calories & fat without added oil for cooking
ï Easy to cook (within 7 minutes) in short time.
ï Longtime heat destroys vit-A (17-20%), vit-D (61%)
antioxidant in omelet.
ï Cholesterol does not oxidized to oxysterol causing
hypertension, cardiac disease.
ï Protein structure is not denatured & utilized properly in
body
Boiled egg is best for us becauseâŠ