Cotterill O J, Marion W W, Naber E C
Poult Sci. 1977 Nov;56(6):1927-34. doi: 10.3382/ps.0561927.
Most data on the nutrient composition of shell eggs were obtained before 1950. Since then, management systems for egg production and analytical methods for many components have changed. Freeze-dried whole egg, yolk and white samples were prepared from eggs obtained from a single source of 15 month old White Leghorns. The sample were packaged under nitrogen and held at -20 degrees C. until analyzed. Conversion factors are included for expressing the amount of each component on a per egg as well as a per 100 g. edible liquid basis. This re-evaluation of nutrient data included total solids, lipid, protein, cholesterol, ash, calories, amino acids, fatty acids, vitamins and minerals.
大多数关于带壳鸡蛋营养成分的数据是在1950年之前获得的。从那时起，鸡蛋生产管理系统和许多成分的分析方法都发生了变化。冷冻干燥的全蛋、蛋黄和蛋清样本是由15月龄白来航鸡单一来源的鸡蛋制备的。样本在氮气下包装，并保存在-20摄氏度直至分析。换算系数用于以每个鸡蛋以及每100克可食用液体为基础表示每种成分的含量。对营养数据的这种重新评估包括总固体、脂质、蛋白质、胆固醇、灰分、卡路里、氨基酸、脂肪酸、维生素和矿物质。
