Egg, chicken, whole, hard-boiled

By March 28, 2014

Egg, chicken, whole, hard-boiled

Edible portion, including yolk and white (albumen), of the egg of chickens, boiled in unsalted water 5-10 minutes until both yolk and white are firm.

Proximates, fatty acids, iodine, tryptophan and the majority of vitamins were derived from either individual or composite analyses of 10 purchases of 10 brands of chicken eggs sampled nationally across the summer and winter months of 2008, purchased raw and boiled in the laboratory (Key Foods Program, 2008). Ca, Fe, K, Mg, Mn, Na and P were derived from composite samples of 3 purchases each of 2 brands of eggs purchased raw in Adelaide in 1988, then hard boiled (Analysis of Eggs, 1989). As, Cd, Cr, Cu, Hg, I, Mo, Ni, Pb, Sb, Se, Sn and Zn were derived from up to 9 samples of whole eggs purchased nationally in 1998, 2000 and 2003 and hard boiled (19th, 20th and 22nd ATDS).
Eggs
 
Name Value (g)
Dietry Fibre 1.2
Energy
Omega-6 1.08
Omega-3 0.07
Protein 0.07
Total Fat 9.5
Total Fructose 0.1
 
Name Value (g)
Fructose 0.1
Glucose 0.2
Sucrose 0
Maltose 0
Lactose 0
 
Eggs
 
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