Nutritional Value At Duck Egg

As component of food, egg of course has some excesses. Egg contains all nutrients required by body, the taste is delicious, easy to be digested, generates taste fresh and strong at body and changeable become assorted of food product.

In duck egg especially, more protein there is at part of egg yolk, 17 %, while his(its white part 11 %. Egg protein consisted of ovalbumin ( protein) and ovavitelin ( egg yolk). Egg protein contains all essential amino acids required by body to live healthy.

At one particular research by using attempt mouse, known that egg has protein usefulness value ( net protein utilization) 100 %, compares to chicken flesh ( 80%) and milk ( 75%). Means number of and its(the amino acid compositions is very proportional and complete, so that almost all part of his(its growth applicable to displacement and also of damage cells.

Most all lipids in as of item duck egg there is at part of its(the yellows, reachs 35 %, while in his(its white part there is no at all. Lipid at egg consisted of triglyceride ( neutral lipid), fosfolipida ( generally is lecitin), and cholesterol.

Function of triglyceride and fosfolipida for body is as energy source, one lipid grams yields 9 energy kilocalorie. Lipid in egg is in the form of emulsion ( joints forces with water), causing becomes easier to be digested, either by baby, children, and also faction of elderly