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Nutreen White Eggs

  • Egg shell and yolk color can change, and the color has no connection to egg quality, flavor, nutritive esteem, cooking characteristics or shell thickness.
  • The breed of the hen decides the color of the egg shell, and it can extend from white to profound brown. Among commercial breeds, hens with plumes and ear flaps lay white-shelled eggs and hens with ruddy quills and ear flaps lay brown-shelled eggs
  • The eatable portion of a chicken's egg is roughly 74 percent water, 12 percent protein and 11 percent fat.
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Nutritional Value of Egg

In Nutreen Egg items all the exercises included in offering merchandise to those who purchase for resale or for commerce utilize. The most work of the Nutreen cultivate items is to adjust supplies against retail prerequisites and to require the activity of bringing create from zones where it is ample to those where it is generally panic and costly. Nutreen cultivate items ordinarily have a good knowledge of the advertise, get to to the most excellent data on patterns and prospects and working capital to carry trade dangers as required.

Nutreen cultivate items more often than not get eggs from central discount markets, gathering dealers, collectors and neighborhood nation markets; be that as it may, in a few occasions they go specifically to the makers. Eggs may be obtained specifically or acknowledged for deal on a commission premise. Nutreen cultivate items have their claim capacity offices. Nutreen cultivate items may lock in specialized transport offices to transport eggs or work such administrations on their claim account.

NUTRIENT EGG WHITE EGG YOLK
Protein 60% 40%
Magnesium, Potassium, Sodium 10% - 25% -
Vitamin B3
Vitamin B2
90%
62%
10%
38%
Total Fat
Omega-3 Fats
10%
0%
90%
100%
Vitamins A, D, E, K
Carotenoids
0%
0%
100%
100%
Vitamins B5, B6, B12, Folate, Choline
Calcium, Phosphorus, Zinc, Copper, Iron
Manganese
10% or less
10% or less
30%
90% or more
90% or more
70%
Vitamin B1
Biotin
25%
20%
75%
80%
Selenium 41% 59%

Coagulation Value of Egg

Coagulation Temperatures for Eggs
Whole Eggs, Beaten 165°F/74°C
Egg Yolks 145-158 °F/63-70°C
Egg Whites 140-145°F/60-63°C
Egg & Milk 170°F/77°C%