The Difference Between White Eggs and Brown Eggs

Tuesday, January 26th, 2016 (0 Comment)

People often said that brown eggs are more nutritious than white eggs. In fact, the color of eggshell is due to genes inherited from the hen, completely unrelated to the nutritional value of eggs.

Eggs are one of the food sources provide protein for human. Eggs have an oval shape; there is no balance of top and bottom.

The difference between white eggs and brown eggs

Which are Better: White or Brown Eggs

Structure of the egg

Basically, the egg is divided into 4 different sections including eggshell, shell membrane, albumen (egg white) and yolk. Egg whites have the most rates with 55.8% by weight, 31.9% yolk, 0.4% egg membrane and the shell is 11.9%.

Nutrient composition of the egg

The nutritional quality of eggs mostly concentrated in the egg yolk. Egg yolk contains vitamins A, B1, B6, D, K. Meanwhile, egg whites contain less vitamin B2 and B6. Both the egg-white and yolk are containing Biotin, which is Vitamin B8. This substance involved in the energy production process to meet the needs of the body.

Also, eggs also contain other nutrients such as iron, zinc, copper, magnesium, calcium, phosphorus … In 100g of egg whites provide about 48kcal, almost no saturated fat and contain very little carbohydrate. This helps maintain daily calories, good support for weight loss and muscles-strengthening.

The difference between white eggs and brown eggs

According to research by dietitians, nutritional content inside chicken eggs is not related to the color of eggshell. This is same with color of the children depend on their parents’ skin color, which is due to genetics. Gene was the deciding factor 3 color pigments formed shell, causing it to change color from white to brown.

Many people wonder, “If the genes that determine the color of eggshell, so it can affect the nutritional value of eggs.” Scientists have done experiments to find answers by measuring the nutrient composition of brown eggs and white eggs then compare their results.

The results revealed that the protein content of brown eggs is less than 1% compared with white eggs but lipid in brown eggs is more than 1% compared with white eggs. Vitamin A in white eggs is more than brown eggs.

Do the above differences affect the absorption of nutrients of humans? You can make a test as follows: an egg with 60g weight, protein in white egg on average about 7.6g, 5.4g of lipid. Compared with white egg of same weight, the lipid is more than 0.054g in brown egg but less protein than about 0.076g. Comparative figures showed that the difference in the nutritional value of the two types of eggs is extremely small.

Besides, after a long time, the housewives will detect when the white eggs and brown eggs stored in the refrigerator, brown eggs still remain fresh. Because of shell of white eggs is rather thinner and softer than shell of brown eggs that bacterium can enter easily.

Therefore, for those who do not regularly go to the market, the need to reserve food in the fridge for long time can select brown eggs to keep the freshness of eggs for longer.

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