Discuss the differences and similarities found between the different types of eg

Question

Discuss the differences and similarities found between the different types of eggs. Research the nutritional claims made by the producers of these eggs (photos 1 & 2). Do your experimental results( table 1) support these claims? Discuss your conclusion in regards to the types of eggs tested and their lipid composition.

Table 1;

photo 1;

PHOTO 2

Egg Type White DEB Average Egg mass (white yolk) Average mass lipid 5.564727273 extracted (g) Average glipid/50g 4.190065455 Average %lipid in 11.462 Average 96 saturated 37.39756368 FA Average 60.07579346 unsaturated FA Average mg omega-3 135.0658462 52.93928571 2.856583333 2.41813708 5.34 34.51642857 58.72542857 419.0093077

Explanation / Answer

Solution:

From the given table it has been observed that egg EB is better than white as EB is having similar energy content as white but with more omega-3 oil which is vital in enhancement of nervous system by consumption of egg. In addition EB is better choice over white as it contains 20% lesser anount of saturated fat which cause adverse effects like chloesterol deposition in the long run.

The Eggland nutritional chart claims 25% less of saturated fat content and the energy from their produce is,

Given chart for 50 g mass of egg,

Protein = 4.36 kcal/g * 6g = 26.16 kcal

Fat = 9.02 kcal/g * 4g = 36.08 kcal

Carbohydrate = 3.68 kcal/g * 0 g = 0 kcal

For white egg Fat

Protein = 4g * 4.36 kcal/g = 17.44 kcal

Fat = 3.88 g* 9.02 kcal/g = 34.99 kcal

Carbohydrate = 0

For BB egg

Protein = 2.4 g * 4.36 kcal/g = 10.464 kcal

Fat = 3.68 g * 9.06 kcal/g = 33.34 kcal

Carbohydrate = 0

From the above computation the claim from Eggland nutritional chart shows that their eggs are rich in energy source when compared to white and BB eggs. In gross egglands egg are holding 40% more energy than conventional eggs.

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