Allergen Data Collection - Update: Bird-Egg Syndrome (Egg Yolk, Feathers)
Internet Symposium on Food Allergens 2(Suppl.5):1-12 (2000) [http://www.food-allergens.de]

5 Composition of Hen's Egg Yolk

5.1 Distribution of Nutrients

For other celery products see: USDA Nutrient Database
 
Nutrients: Content per 100 g    
Energy 1489 kJ (352 kcal) Vitamins Phe 790 mg
Water 50.0 g Vitamin A 1 mg Thr 1010 mg
Protein 16.1 g Vitamin D 7-113 µg Trp 290 mg
Lipid 31.9 g Vitamin E 2 mg Tyr 780 mg
Carbohydrate 0.2 g Vitamin B1 290 µg Val 1240 mg
Minerals 1.7 g Vitamin B2 400 µg  
  Nicotinamide 65 µg Carbohydrates
Minerals Pantothenic acid 4 mg Glucose 210 mg
Sodium 50 mg Vitamin B6 300 µg  
Potassium 140 mg Biotin 35-70 µg Lipids
Magnesium 12 mg Folic acid 150 µg Palmitic acid 6500 mg
Calcium 16 mg Vitamin B12 2 µg Stearic acid 2200 mg
Manganese 50-200 µg Vitamin C 0 Oleic acid 12.9 g
Iron 7 mg   Linolic acid 2450 mg
Copper 350 µg Amino Acids Linoleic acid 220 mg
Zinc 4 mg Arg 1280 mg Arachidonic acid 375 mg
Phosphorus 590 mg His 440 mg Docosahexaenoic acid 395 mg
Chloride 180 mg Ile 1090 mg  
Fluoride 30 µg Leu 1630 mg Other
Iodine 12 µg Lys 1300 mg Cholesterol 1260 mg
Selenium 30 µg Met 470 mg  
Reference: Deutsche Forschungsanstalt für Lebensmittelchemie, Garching bei München (ed), Der kleine "Souci-Fachmann-Kraut" Lebensmitteltabelle für die Praxis, WVG, Stuttgart 1991
 

5.2 Proteinfraction
 
Proteins / Lipoproteins Amount of total protein
a) Granules 25 %
Lipovitellines (HDL, 22% lipids)    15 %
Low density lipoproteins (LDL)    6 %
Phosvitin (glycophospoprotein)    4 %
b) Plasma 75 %
Lipovitellines (LDL, 84-90% lipids)    65 %
Livetines  (water soluble)
alpha-, beta-, and gamma-livetin (2:5:3, w/w/w)
   10 %
 Reference: Ternes et al. 1994


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