TypeBase Blood Type Diet Values: chicken egg/ whole
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TYPEBASE4 INDEX >> EGG >>




CHICKEN EGG/ WHOLE



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SCIENTIFIC NAME: GALLUS DOMESTICUS

FRANCAIS: OEUF DE POULET/ENTIER/FRAIS







General Description:

Most hens' eggs on the market today have been classified according to quality and size under USDA standards. In descending order, egg grades are AA, A and B, the classification being determined by both exterior and interior quality. The factors determining exterior quality include the soundness, cleanliness, shape and texture of the shell. Interior quality is judged by "candling," so named because in days gone by an egg was held up in front of a candle to see inside. Today, candling is more likely to be accomplished electrically, with the eggs moving and rotating on rollers over high-intensity lights. The interior quality is determined by the size of the air cell (the empty space between the white and shell at the large end of the egg - smaller in high-quality eggs), the proportion and density of the white, and whether or not the yolk is firm and free of defects. In high-quality eggs, both the white and yolk stand higher, and the white spreads less than in lower-grade eggs. Eggs come in the following sizes based on their minimum weight per dozen: jumbo (30 oz. per dozen), extra large (27 oz.), large (24 oz.), medium (21 oz.), small (18 oz.) and peewee (15 oz.). Large eggs are those on which most recipes are based. An eggshell's color - white or brown - is determined by the breed of hen that laid it and has nothing to do with either taste or nutritive value. The egg white is an excellent source of protein and riboflavin. Egg yolks contain all of the fat in an egg and are a good source of protein, iron, vitamins A and D, choline and phosphorus. The color of the yolk depends entirely on the hen's diet. Hens fed on alfalfa, grass and yellow corn lay eggs with lighter yolks than wheat-fed hens. CHALAZAE are the thick, cordlike strands of egg white attached to 2 sides of the yolk that serve to anchor it in the center of the egg. The more prominent the chalazae, the fresher the egg.


NUTRIENT NOTES:

Serving Size Analyzed: 1 extra large



< (86)



GRAPH 1 (ABOVE). Total Calories (86) as part of a 2200 calorie daily dietary intake.

Protein (7.2442 grams per 1 extra large )
Fat (5.8116 grams per 1 extra large )
Carbohydrate (0.7076 grams per 1 extra large )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (0.7888 grams per 1 extra large )
Monounsatured (2.204 grams per 1 extra large )
Saturated (1.798 grams per 1 extra large )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 extra large .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      TYPE AB:
      Secretor:
      NEUTRAL

      Non Secretor:
      BENEFICIAL


        TYPE O:
        Secretor:
        NEUTRAL

        Non Secretor:
        NEUTRAL



          LECTIN CHARACTERIZATION:
          • This food contains a reported lectin.


          RECIPES FEATURING THIS FOOD:
          This ingredient is featured in the following website recipes:

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          SPECIAL NOTE:
          • This food is a significant source of dietary cholesterol (246.5 mgs per 1 extra large .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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