Chicken eggs. Their structure and chemical composition. The ratio of proteins, fats and carbohydrates in eggs What is included in eggs

Birds reproduce by incubating laid eggs. It is in it, under a dense protective shell a new life is born. Chicken eggs, like those of other birds, have a complex structure; they differ from each other only in the percentage of their composition. The article will discuss the structure and chemical composition of a chicken egg.

Structure of a bird egg diagram

Why does it have such a complex structure? This is explained I'm the intrauterine development of the fetus, which cannot be called simple. A chicken egg contains all the conditions for the birth of a new life; they resemble a smaller copy of the environment for a mammalian fetus.

It is a capsule that allows the chick to form thanks to maternal warmth. Structure of a chicken egg:

• Shell. This is the outer hard layer of the egg that performs a protective function. It consists of calcium carbonate, which protects the contents from mechanical damage and harmful environmental influences.
• Two subshell membranes. They fit tightly to each other and to the shell, covering the protein. The subshell membranes on the blunt side of the testicle create an air chamber, diverging from each other. This creates conditions for gases to escape, but liquid does not pass through them.
• Air chamber. Located in the blunt part of the egg. The white moves away from the shell, creating a hollow space. The air chamber stores oxygen reserves for the chick to use until it is born.
• Cord. When you break an egg, you will notice thin cords that run up and down from the yolk. They are similar to the umbilical cord, but they tend to the base of the egg where there is an air chamber. It is needed to ensure that the yolk remains in the center of the testicle.
• Yolk membrane. During the first 60 hours of incubation, it nourishes the embryo's cells so they grow and move. Attaches to the cell membrane of the testicle.
• Yolk. It is the main component of a chicken egg; it accumulates amino acids, vitamins, microelements and others. useful material necessary for the development of the embryo.
• Protein. There are four factions. Closest to the yolk is a thin hailstone layer. It contains chalazae, which help keep the yolk in the center. It is surrounded by a thick layer of liquid protein necessary for the initial development of the embryo. The outer dense protein, called the albumen sac, is required for nutrition during the second period of embryonic development, as well as to protect the yolk and the nascent organism from contact with the hard shell.
• Germinal disc. If you look closely at the yolk, you will notice a reddish spot on it. This is the disc in which the embryo develops after fertilization. It is always on top so that the embryo receives heat from the chicken or incubator.
• Cuticle. It is formed in the cloaca after the development of the egg, performs a protective function against infections, and serves as a barrier to gases and moisture. If damaged cuticle egg cannot be stored for long periods of time.

Any farm bird lays eggs, which are approximately 73% water. Minerals, vitamins, proteins, carbohydrates, and fats are dissolved in it. Thanks to water, it is possible embryo development, as well as the high physiological properties of this food product. The dry matter is highest in the yolk (46%), followed by the shell (34%) and the white (20%).

Chemical composition of a chicken egg in percentage:

• Water - 73.6.
• Dry matter - 26.4.
• Proteins - 12.8.
• Fats - 11.8.
• Carbohydrates - 1.0.
• Minerals - 0.8.

Eggshells contain minerals. It consists of 94% calcium dioxide, 1.5% magnesium dioxide, 0.5% fluorine compounds, organic substances act as binding mineral salts, their content is approximately 4%. Eggshell proteins, mainly collagen, are the basis for the deposition of mineral salts when the testicle is just being formed.

Composition of chicken egg white

87% of protein consists of water with a variety of nutrients and B vitamins dissolved in it. e organic matter protein- proteins, which are much more numerous than fats, carbohydrates and microelements.

Chicken egg white contains twelve proteins: lysozyme, G2-globulin, G3-globulin, Conalbumin, Ovomucin, Avidin, Ovalbumin, Ovomucoid, Ovoinhibitor, Ovoglycoprotein, Ovomacroglobulin, Flavoprotein. Proteins interact with each other in a special way, causing the protein to take on the appearance of a gel. Their exchange occurs under the control of the pH of the protein, whose level in a fresh egg should be approximately 7.9. Protein contains all the essential amino acids, as well as non-essential ones.

Protein amino acid composition:

• Cystine
• Lysine
• Histidine
• Arginine
• Aspartic acid
• Serin
• Glycine
• Glutamic acid
• Threonine
• Alanin
• Proline
• Tyrosine
• Methionine
• Valin
• Phenylalanine
• Leucine-isoleucine
• Tryptophan

Protein contains carbohydrates - glycogen and glucose.

Egg white contains minerals: calcium, phosphorus, magnesium, potassium, sodium, chlorine, sulfur, iron. Present in small quantities: aluminum, zinc, barium, silver, bromine, rubidium, iodine, molybdenum, silicon, manganese, lithium and others.

Protein contains more than 70 enzymes that are essential during protein breakdown when the embryo assimilates them. It also contains B vitamins, vitamins E, K and D, and the natural antibiotic lysozyme, which has a bactericidal effect.

Composition of chicken egg yolk

Egg yolk contains approximately 46% water and 54% dry matter. The latter contains organic substances. These are proteins, lipids, carbohydrates, minerals. The main composition of egg yolk is fat. It contains two times less proteins, and 30 times less carbohydrates and organic substances, when compared with the amount of fat. The fats in the yolk contain fats themselves, of which 62%, 33% physpholipids and 5% sterols.

Contains egg yolk fatty acids are represented mainly by linoleic, oleic, stearic and palmitic. The first two are necessary for the initial stages of embryo formation, since they are closest to it and are used earlier.

The yolk contains two types of proteins - ovovitellin and ovolivetin. The first contains many amino acids, such as leucine, arginine, lysine.

The yolk contains especially many microelements: phosphorus, calcium, potassium, sodium, iron, silicon, and fluorine, iodine, copper, zinc, aluminum and manganese. Vitamins in the yolk are also widely represented: A, the entire group B, E and D. Among the enzymes in the yolk there are proteinase, oxidase, amylase, dipeptidase and others.

Pigments are located throughout the egg, but their specific I concentration is concentrated in the yolk. For example, it contains xanthophylls, lipochromes, and carotene. During the incubation period, embryos are most often used by xanthophylls.

Thus, a chicken egg is an indispensable nutritious product that should always be present in the diet. It contains a lot of substances beneficial to human health, which are sometimes difficult to replenish through other products.

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The well-known chicken eggs are popular in modern dietetics. The norms of its consumption are quite high, and it is one of the most affordable food products, which is also very popular. In addition, the chemical composition, which will be discussed below, once again proves the presence of an objective need for it. In addition, we will learn the internal structure of this product.

The structure of a chicken egg

Let's look at what this food product consists of, and also find out what its average weight is. But first, let’s take a look at the structure diagram:

Shell or shell with outer shell membrane

The outer protective part of the dense consistency of the egg comes in different shades: white, pinkish-cream or even brown. In addition, there are breeds of chickens that lay eggs with greenish or bluish shells. Despite the density, the entire surface is permeated with tiny pores, thanks to which air exchange occurs inside the shell.

Located in the blunt part between the outer and inner shells of the shell. In a fresh egg, it occupies a minimal volume, but gradually during storage or exposure to high temperatures it begins to grow. During incubation, it is thanks to this part that the unhatched chick breathes.

Protein

A transparent liquid of heterogeneous structure occupies 2/3 of the total volume. A denser consistency is located near the yolk, a less thick consistency takes up the remaining volume.

Yolk with germinal disc

The yolk with the germ takes up the rest of the space, namely 1/3. In eggs that are hatched in poultry farms, the embryo is barely noticeable, but in village eggs it can reach 4 mm in diameter. The yolk can be colored in all shades of yellow and orange. This does not change the chemical composition.

Important! The yolk is of the greatest value, as it contains a supply of all the nutrients that are needed for the development of the embryo.

Cord

The funiculi or chalazae resemble an umbilical cord that goes to the base of the egg, where the air chamber is located. The chalazas help the yolk stay in the center.

Average weight

On average, the weight of 1 egg is 40–65 g. The mass of eggs is divided according to GOST, depending on the category it is:

• 3rd - 35–44.9 g;
• 2nd - 45–54.9 g;
• 1st - 55–64.9 g;
• selected - 65–74.9 g;
• highest – from 75

Chemical composition of a chicken egg

A healthy product obtained naturally, without the use of hormones and antibiotics, is approximately the same in composition. The calorie content of 100 g of the edible part is 157 kcal.
In addition, it contains the following beneficial substances:

Vitamins:

• A - 0.25 mg;
• B2 - 0.44 mg;
• B4 - 251 mg;
• B5 - 1.3 mg;
• B6 - 0.14 mg;
• E - 0.6 mg;
• RR - 3.6 mg;
• niacin - 0.19 mg.

Macronutrients:

• K - 140 mg;
• Ca - 55 mg;
• Na - 134 mg;
• S - 176 mg;
• Ph - 192 mg;
• Cl - 156 mg.

Microelements:

• Fe - 2.5 mg;
• Mn - 0.029 mg;
• Zn - 1.11 mg.

Did you know? The largest egg was laid in Cuba, its weight was 148 g. The smallest was in Papua New Guinea, its weight was 9.74 g.

Amino acids:

• arginine - 0.79 g;
• valine - 0.77 g;
• leucine - 1.08 g;
• lysine - 0.9 g;
• phenylalanine + tyrosine - 1.13 g;
• aspartic acid - 1.23 g;
• glutamic acid - 1.77 g;
• serine - 0.93 g.

Protein composition

In addition to moisture, protein contains a large amount of animal proteins:

• 54% of ovalbumin is a reserve for the formation of the embryo;
• 13% ovotransferrin - a substance with an antibacterial effect;
• 3.4% lysozyme - an enzyme to increase the properties of ovotransferrin;
• 3.5% highly viscous glycoproteins;
• 2% ovoglobulin.

The protein also contains ovomucoid, a substance that causes allergies, so the statement that it is safe to consume this product without the yolk is erroneous.

Did you know? There is a breed that lays eggs with three yolks, it is called the Yellow Orpington.

Almost a third of the yolk consists of fat; in addition, it contains 16% proteins and 50% water. Carbohydrates make up about 2%.

In addition, the yolk contains:

• 9 essential amino acids that the body needs;
• B vitamins;
• carotene;
• vitamin E, F, K;
• lipids;
• lecithin;
• micro- and macroelements.

Important! A chicken egg contains a large amount of cholesterol - up to 140 mg. The presence of such a substance still leads to disputes between doctors and nutritionists regarding the benefits of consuming such a product.

Chemical composition of the shell

The shell is 90% calcium carbonate, and it is completely absorbed, unlike chalk.

In addition, it contains other microelements:

• copper;
• fluorine;
• manganese;
• phosphorus;
• silicon;
• zinc.

Nutritional value of chicken eggs

The composition contains useful substances in the following quantities:

• proteins - 12.7 g;
• fats - 11.5 g;
• carbohydrates - 0.7 g.

Characteristic deviations and defects of eggs

Sometimes there are some deviations in the structure of this product; let’s look at each in more detail.

Two yolks

This defect is the presence of two yolks in one egg, each of which is surrounded by a separate layer of dense protein. Such anomalies occur in young chickens whose egg-laying process is not yet stable.

Since in older adults, a new egg is born only at the moment of oviposition of the finished product. Such a defect leads to larger sizes, while they are distinguished by an elongated and slightly narrowed shape.

Blood in the egg

This type of deviation is the most common defect. A similar spot is usually located on the surface of the yolk, and there are also dark red spots in the white. However, their shape and quantity may be different.

Most often, such deviations occur during separation from the ovary, but there are cases when there are disturbances in the oviduct, which leads to the rupture of small capillaries and, as a result, the formation of blood clots.

In addition, the following situations may cause such problems:

• frequent stress;
• poor nutrition;
• decreased immunity;
• infections and bacteria;
• age-related changes;
• egg pecking;
• breed qualities.

Despite the fact that such a defect does not in any way affect the taste, due to disgust, such products are withdrawn from sale.

After reading the information presented in our article, there should be no reason to refuse this product. Even despite the presence of controversial cholesterol, it is very healthy to eat.

What types of eggs are there?

Various types of eggs have been used by humans for a long time to prepare various dishes. In addition to chicken eggs, eggs are very often eaten:

• quail;
• ostrich;
• goose;
• duck eggs;
• pigeon eggs.

The most popular and widespread are chicken eggs. This happens for two reasons: firstly, they are easy to get (chickens lay eggs every day, almost all year round), and, secondly, chicken eggs are very healthy and nutritious.

What is a chicken egg?

An ordinary chicken egg looks like an ellipse. At the same time, one side is slightly rounded, and the other is slightly pointed. If eggs have an unusual shape, they are considered unfit for consumption. The average weight of one egg can reach from 45 to 65 grams. The weight depends on the type and breed of chickens that lay them.

Each egg consists of three parts. These include the shell, white and yolk. The mass particle of the protein is 57 percent, the yolk is 33 percent, and the shell is only 10 percent. The shell contains many useful substances; it mainly consists of calcium carbonate and calcium phosphate.

Egg color can vary from pure white to dark brown. There are breeds of chickens in the world that can lay eggs with red, green and black shells.

If the egg is healthy, then the thickness of the shell should be at least 0.3 millimeters. It is also necessary that the surface of the shell is smooth, without any pimples. There are situations when eggs have light spots or some marbling. This occurs due to the fact that the beneficial substances were not evenly distributed over the entire area of ​​the product. Such eggs are not considered spoiled or unfit for consumption.

Chemical composition

What is the chemical composition and nutritional value of eggs? Due to the fact that eggs contain a large amount of protein, they have high nutritional and biological value. The egg also contains amino acid, fat and other trace elements that take an active part in the development and formation of the human body.

Each part does not have a similar chemical structure. For example, the part that is commonly called protein consists only of high-value proteins, which are called ovalbumin (an egg contains 69.7 percent of them). Eggs are also rich in ovoglobulin (6.7 percent), conalbumin (9.5 percent) and contain special components called ovomucoid proteins. They number approximately 12.7 percent. Ovomucins account for only 1.9 percent, while lysozyme accounts for three percent of the chemical composition of egg white. The yolk contains the largest amount of useful microelements.

The yolk takes up one third of the egg (35%). Only it contains the purest ovovitellin protein; the yolk contains it in an amount of 18%. The yolk contains a large amount of fat, almost 32%. Lipoids are present in an amount of 105 percent, and cholesterol is only 2%. The yolk is rich in vitamins A and D. It also contains iron, magnesium and phosphorus.

Chicken egg: nutritional value

It has long been proven that chicken eggs are quite nutritious. Only this product contains real animal protein. This is a type of protein that contains all types of beneficial amino acids that are necessary for the normal functioning of internal organs. What is the nutritional value of eggs? A chicken egg contains carbohydrates - 0.5 g and fats - 12 g.

It should be noted that the nutritional value of chicken products is also determined by the minerals and vitamins that are included in their composition.

What other benefits does a chicken egg bring to the body? The nutritional value of a chicken egg is also that it contains the following beneficial microelements:

• Vitamin A. The egg contains its daily requirement. This vitamin contributes to the normal development of the child and also supports human visual acuity.
• Vitamin E. It is considered a natural antioxidant that inhibits skin aging. Unfortunately, eggs contain only 5% of this vitamin.
• Vitamin B 2. This vitamin makes human skin smooth and prevents the appearance of age spots. Its part is 30% of the daily dose.
• Kholin. This substance activates brain function and improves memory quality. It is present in an average amount in an egg.
• Biotin. Essential for hair growth and healthy appearance. This is why you can hear recommendations about washing your hair with chicken eggs.

In addition to the vitamins listed, the egg also has a beneficial effect on the condition of the liver and the patency of blood vessels. They are very easily absorbed by the body. Chicken eggs should be part of every person's diet. They are very often used in medical nutrition.

Boiled eggs are especially rich in nutrients. What is the nutritional value of a boiled egg? This will be discussed further.

Nutritional value of boiled eggs

The nutritional value of a boiled egg will primarily depend on how it was prepared. The most beneficial for the human body is considered to be a soft-boiled egg. The product of this preparation will retain the largest amount of useful vitamins and microelements.

Pros of eating boiled eggs:

• this product contains practically no sugar;
• there is a large amount of phosphorus;
• sufficient amount of vitamin B 2 and B 12;
• a large amount of selenium.

Cons: Boiled eggs contain a lot of fat and cholesterol.

Quail eggs: nutritional value

Quail eggs have been used for medicinal purposes for a very long time. It is known that in Japan these eggs were included in the diet of children who suffered as a result of nuclear explosions. Quail eggs are a must-have food for young children, because they contain all the necessary elements that contribute to the normal development of the child.

Even if there is less protein in such eggs than in chicken eggs, they still have great nutritional value. What is the nutritional value of quail eggs? It is worth noting that quail eggs are rich in vitamins B1 and B2. They contain large amounts of potassium, magnesium, and phosphorus. The main advantage of quail eggs is that they almost never cause allergic reactions in humans.

Do not forget about such a factor as the health of the chickens that lay them. The highest nutritional value of eggs comes from domestic chickens, which are cared for and provided with a healthy diet.

Chicken egg rich in vitamins and minerals such as: vitamin A - 28.9%, vitamin B2 - 24.4%, choline - 50.2%, vitamin B5 - 26%, vitamin B12 - 17.3%, vitamin D - 22% , vitamin H - 40.4%, vitamin PP - 18%, phosphorus - 24%, iron - 13.9%, iodine - 13.3%, cobalt - 100%, selenium - 55.8%

What are the benefits of a chicken egg?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete guide to the most useful products in the appendix.

Chicken eggs are a popular food product, which can be either an independent dish or an ingredient. This unique product has been known for a very long time. By eating it, you can get rid of the feeling of hunger for a long time. This happens because it contains nutrients that are easily absorbed by the human body by 98%. The composition of a chicken egg is so unique that it deserves special attention. This is what will be discussed further.

Different bird eggs contain the same components. The difference can only be in percentage terms. As an example, we propose to learn more about the structure of a chicken egg and its chemical composition, because it is the most frequent guest on our table.

So, we all know well that an egg has a yolk (yellow contents inside), a white - a light shell inside and a covering shell - a shell. One chicken product contains protein - about 61%, yolk - 33% and shell, which makes up up to 12% of the total volume. Depending on the size of the bird's eggs, these numbers may differ slightly.

But these are not all the components of this familiar product. Under the eggshell there is a shell, like a thin film. You can also see a dark spot on the yolk - the germinal disc. Also, if you pour the egg whites into a container, you can see little white jelly-like ropes. They are called chalazas and they prevent the yolk from moving inside the product. This can be seen more clearly in the following diagram.

Diagram of the internal structure of a chicken egg

Composition of chicken product

To reveal the true value of eggs, it is necessary to know not only the structure, but also their chemical composition. We have already mentioned that they consist of yolk, white, membranes and shell. The impressive amount of useful substances, including proteins, fats and carbohydrates, deserves special attention. Don't forget about vitamins, macroelements, and fatty acids. This is a very valuable product that is simply indispensable for maintaining health.

Chicken eggs have enormous nutritional and biological value, as they contain substances valuable for human life. By consuming 1-2 chicken products per day, a person provides himself with necessary and very important microelements.

Eggs contain mineral salts of calcium, iron and magnesium. The yellow color of the yolk is given by the carotenoid pigment xanthophyll and carotene. It is also important to note that the difference between chicken eggs and waterfowl eggs is insignificant. The latter have 14% more protein, and 15% more fat.

Protein

Proteins are building materials for body tissues. Proteins build muscles, immunity, and when they enter the gastrointestinal tract, they break down into amino acids. The composition of egg whites is as follows: it has a very high water content of 85%, fats 0.3%, proteins 12.6, carbohydrates 0.8%, as well as glucose, amino acids, vitamins and various enzymes. Calorie content no more than 17 kcal.

Chem. the protein composition is rich in ovalbumins, of which almost 50%, lysozymes, ovomucins, ovomucoids, ovotransferrins, ovoglobulins. It is worth noting that the chemical composition is perfectly balanced, and 98% of the beneficial substances can be easily absorbed by the human body. It does not matter in what form the products will be consumed (boiled, fried, etc.).

Yolk

The yolk is the most important component of an egg. Despite the fact that its part is only 33%, it has a fairly high calorie content - 53 kcal. His chem. the composition is represented by proteins (2.7%), fats (4.5%), carbohydrates (0.6%), and the cholesterol content is 139 mg. However, do not be alarmed, since in this case cholesterol is “good”, which is necessary for the body and does not cause harm.

In addition, it contains essential fatty acids. For example, linoleic, palmitoleic, oleic, stearic, myristic. This list contains more unsaturated fats, which are easily digested by the body and are involved in their subsequent transportation throughout the body.

The yolk is also rich in vitamins A, B, D, E, microelements, lecithin, which is involved in metabolic processes and is important for the nervous system. It is worth noting the presence of such an important component as choline. This is an important substance that no person can do without. Thanks to it, the normal functioning of the nervous system is ensured.

Shell

The benefit of eggshells is that they are an incredible source of pure calcium. One egg contains about 2 grams of eggshell. In addition to calcium, it has in its unique chemical. composition of phosphorus, sulfur, copper, iron, manganese, etc.

Most people throw it away as a waste product that has no value. But in vain, because eating eggshells can be very useful, and in some cases even necessary. Calcium, which is in its composition, can be completely absorbed by the body, which will strengthen teeth, bones and nails.

To do this, you need to perform a few simple steps:

• wash the eggshells from raw eggs in soapy water, thoroughly rubbing the outer part with a brush;
• then let the eggshell dry, peel off the film on the inside, and grind the shell into powder in a coffee grinder.

The use of eggshells is permissible only after consulting a doctor, since treatment with such a product may have some contraindications.

Eating this product will help improve the functioning of the cardiovascular system, strengthen bones and reduce the risk of cancer. In addition, by eating no more than 2 eggs a day, you can strengthen the body, increase immunity and normalize metabolic processes. This is quite an energy product. 1 egg contains an average of 110 kcal, which is an excellent source of energy for humans.

Video “How to prepare and take calcium from shells”

From this video you can learn how to properly prepare an egg to get all the benefits from its shell.