Download to read offline
Components and Nutritive Value of eggs.pptx
- 1.
- 2. 4 pics oneword
- 3.
- 4.
- 5. Lesson 1: Compositionand Nutritive Value of Egg
- 6. Learning Objectives: At theend of the lesson, the students are expected to: identify the components and nutritive value of eggs; create an egg profile card showing the nutritive value of egg and its composition; and value the importance of knowing the composition and nutritive value of egg.
- 7.
- 8. Shell Air Cell Chalaza Yolk Inner shell membrane Outershell membrane Chalaza Thick Albumin Germinal disc Vitelline membrane Thin Albumin
- 9. Activity 2 Enumeration throughOral Recitation
- 10. What is Egg? Ahard-shelled reproductive body produced by a bird and especially by a domestic poultry. (Merriam Webster) It is one of nature’s complete food.
- 11. Physical Structure of Eggs Shell The egg’s outer covering. It is the first line of defense against bacterial contamination.
- 13. Physical Structure of Eggs AirCell The empty space between the white and shell at the large end of the egg.
- 15. Physical Structure ofEggs Chalaza Ropey Strands of egg white
- 17. Physical Structure ofEggs Germinal Disc This is the entrance of the Latebra. It is barely noticeable. When the egg is fertilized, sperm enter by the way of the germinal disc.
- 19. Physical Structure ofEggs Membrane Two kinds of membrane: Shell membrane and vitelline membrane. SHELL MEMBRANE Inner and outer membrane. Vitelline Final layer directly chasing an egg yolk. It protects the yolk from cracking and seeping fluid everywhere.
- 21. Physical Structure ofEggs Yolk yellow to yellow-orange portion of eggs that make-up about 33% of the egg’s liquid weight. The yolk materials serve as a food source for embryonic development. It contains all the fat in the egg and a little less than half of the protein.
- 23. Physical Structure ofEggs Albumin/ Egg Whites Makes up most of an egg’s liquid weight. Chalasiferous white Inner thin White Outer thick White Outer Thin White
- 25.
- 26. Nutrients in eggyolk and albumin Nutrient Egg white Yolk Protein 3.6 2.7 Calories (kcal) 17 55 Carbohydrates 0.24 0.61 Total fat 0.06 4.5 Monounsatruate d fat 0 2 Polyunsaturated fat 0 0.72 Saturated Fat 0 1.6
- 27. Nutrients in eggyolk and albumin Nutrient Egg white Yolk Trans fat 0 0.02 Cholestrerol 0 184 Choline 0.4 116 Riboflavin 0.15 0.09 Vitamin b12 0.03 0.33 Folate 1 25 Vitamin d 0 37
- 28. Nutrients in eggyolk and albumin Nutrient Egg white Yolk Zinc 0.01 0.39 Calcium 2 22 Sodium 55 8 Potassium 54 19 Magnesium 4 1
- 29.
- 30. How will ourknowledge about the composition and nutritional value of egg will help us?
- 31.
Editor's Notes
- #2 Have you all seen an egg? How would you describe egg? Do you like it? Why? If you have seen it can someone, tell me what are its parts?
- #4 Based on the images, what do you think is our lesson for today?
- #15 It anchors the yolk in place in the center of the thick white Miss why is it twisted? It is to keep the germinal disc to be always in top kahit pa pagbalibaliktarin ang itlog.
- #17 atebra? The channel leading to the center of the yolk.
- #23 About 67% The inner thick Cw - It is the first andmost centeal layer of the albumin ITW – it is the layer of the albumin that comes after thd chalaziferous white. Nest yolk-protecting capsule. OTHICKW – it provided futher egg white fluid and texture to the albumin fluid. OTHINW- Final and fullest layer
- #29 Have you all seen an egg? How would you describe egg? Do you like it? Why? If you have seen it can someone, tell me what are its parts?