Contents: The Science of Food, Nutrition and Health, Carbohydrates, Lipids, Proteins, Fat Soluble Vitamins, Water Soluble Vitamins, Macroelements, Micro-elements, Water and Electrolyte Balance, Inter-relationship Among Nutrients, Recommended Dietary Allowances, Cereals, Pulses, Nuts and Oil Seeds, Vegetables, Fruits, Milk and Milk Products, Meat and Fish, Egg, Beverages, Spices and Condiments, Nutritive Values of Indian Food Preparations, Food Exchange Lists for India, Food Adulteration, Food Poisoning and Food Borne Infection, Toxicants in Foods, Food Allergy, Nutrition of Normal Infants, Nutrition of Pre-school Children, Nutrition of Children and Adolescents, Nutrition in Old Age, Nutrition of Pregnant and Lactating Women.Egg yolk has water soluble protein called livetin. The composition of egg yolk is 49% water, 32% fat, 16.7% protein, 1 .8% ash and 50.5% total solids. Yolk is 31% of the total egg. EGG WHITE Egg white possess 8 8 percentwater, 10 per centanbsp;...
|Title||:||A Text Book Of Nutrition|
|Author||:||Vidya & D.B. Rao|
|Publisher||:||Discovery Publishing House - 2010-01-01|