THE VALUE OF EGGS AS FOOD.

Pelorus Guardian and Miners' Advocate., Volume 8, Issue 28, 5 April 1907, Page 2

THE VALUE OF EGGS AS FOOD.

A French savant, has recently commented on the lack of knowledge so frequently displayed by members of the medical profession in the use. of eggs in conditions of ill health and for fulfilling certain definite wants of nutrition. " The egg lacks hydrocarbons, and for that reason is not a perfect aliment. The egg has the equivalent nutritive value of 2* times its weight, of cow's milk, or o-Oths its weight of meat—that is to say, (en eggs equal about one pound of beef, which is interesting from the. standpoint, of economical equivalence. The intestinal digestion of eggs leaves little, to be desired ; 97 per cent, of the albumens and 95 per cent, of the fats are absorbed, and little Residue is in consequence left. The. manner of cooking eggs'is manifold. Eggs in the shell are proba,bly the most digestible form, if not boiled too hard, though from a dietetic, standpoint there is .little to choose between the various dishes of eggs, from boiled eggs to omelettes. The yellow of the egg is, of course, specially valuable where fat is required. Eggs can, of course, easily be made to adjust themselves to full alimentation, as sugar can be added easily to various dishes to supply the hydrocarbon. The yellow of the egg beaten in milk is to be commended if the stomach can digest well.