Essay, Pages 2 (485 words)
The nutritional factors of an egg are that both the egg white and egg yolk contain proteins of high biological value. The egg white contains proteins such as ovalbumin and ovomucin, while the egg yolk contains proteins such as lipovitellin and lipovitellinin. As for the fats, mainly saturated fats are found in the egg yolk. The fats are in the form of an emulsion, which make them easier for out body to digest. Vitamins such as A which is needed to form and maintain healthy skin, for growth and development of the body, to prevent night blindness, provide resistance to infections and also acts as an antioxidant.
D which helps the body to absorb calcium and phosphorus which are needed to form strong bones and teeth.
E which acts as an antioxidant, it protects the body from free radicals, substances which are produced by the undesirable chemical reactions in the body, which can cause cancer, it also helps to maintain healthy nerves and muscles.
And K, which is needed for normal blood clotting, are found in the egg yolk and the B-group vitamins, namely vitamins B1, B2 and B3, are found in the egg white and their functions are, vitamin B1 for normal functioning of nerves and is an important component of the enzyme system which helps the body to break down food into energy. Vitamin B2 is responsible for the release of energy in food and is needed for normal growth and development of the body. And vitamin B3 is an essential component of the enzyme system which is involved in the release of energy from carbohydrates and fats.
The egg also contains minerals such as iron, which is an important component of red blood cells. As without iron, the red blood cells lack the ability to transport oxygen to all parts of the body. Phosphorus, which is an essential constituent of all cells and is an important component in bones. Magnesium, as it helps to maintain normal nerve and muscles function, support a healthy immune system and keep the heart beat steady and help bones remain strong. Sodium, which helps to maintain the balance of water in and around the cell, for proper muscle and nerve function and to maintain a stale blood pressure.
Chlorine, which plays an important role in the electrical neutrality and pressure of extracellular fluids and in the acid-base balance of the body. Potassium, which works with sodium to regulate the movement of fluids and minerals into and out of the body cells. It is also essential for muscle development and nerve functions. Lastly sulphur, which plays an important role in the body and is necessary for the synthesis of certain key proteins. The egg is also composed of non-nutrients such as water and cholesterol. Cholesterol is only found in the egg yolk but advanced technology in food processing has also allowed us to produce low-cholesterol and cholesterol-free eggs.