The nutritional quality of eggs

I. Seuss-Baum Francoise Nau 1 Catherine Guérin-Dubiard 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Scientific evidence and consumer awareness of the importance of diet in combination with a healthy lifestyle has led to an increased focus on the nutritional evaluation of certain foods such as eggs. Nutritional evaluation includes the nutrient quantification (per 100 g or per portion) of the food, which conveys the contribution of the nutrient content to an individual's daily supply and the role played by the food as part of a balanced and healthy diet. With this in mind, this chapter describes the function of certain nutrients, taking into account beneficial or adverse effects of an average intake level. Based on this evaluation, the appropriate use of enrichment to improve the nutritional quality of eggs is discussed.
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Submitted on : Friday, September 7, 2012 - 3:37:52 PM
Last modification on : Wednesday, September 12, 2018 - 2:46:02 PM

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO

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I. Seuss-Baum, Francoise Nau, Catherine Guérin-Dubiard. The nutritional quality of eggs. Immerseel, F. Improving the safety and quality of eggs and egg products: Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.201-236, 2011. ⟨hal-00729398⟩

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