The egg in numbers

 Shell (pod)  

Ingredient % rates
Inorganic substances 94,50%
Water 1,50%
Collagen (organic matter) 4%
Lecithin, cholesterol, enzymes Are contained in smaller quantities

 Table 1: Composition shell

Egg white (albumen) 

Ingredient % rates
Water 87,90%
Proteins of high biological value 10,60%
Carbohydrates 0,90%
Inorganic ingredients 0,60%
Also contained microelements (vitamins and minerals) and traces of fatty substances

Table 2: The recommendation of the albumen

    

                Egg white proteins
Protein %
Ovalbumin 54,00%
Ovotransferrin 12,00%
Ovomucoid 11,00%
Ovoglovoulini G2 4,00%
Ovoglovoulini G3 4,00%
Ovomykini 3,50%
Lysozyme 3,40%
Ovoanastoleas 1,50%
Ovoglycoprotein 1,00%
Flavoprotein 0,80%
Ovomakroglovoulini 0,50%
Avidin 0,05%
Cystatin 0,05%

                                                           Table 3: The proteins of egg white

                                     Egg yolk
Ingredient % rayes
Water 45-51%
Proteins 16-17%
Ashes 1,3%
Fat 32-35%
Carbohydrates 1,1-2%
Also contains vitamins, minerals and valuable phytochemicals

Table 4: The recommendation of the yolk