Eggs, Fish, Flesh foods - Composition and nutritive value

Eggs

Although eggs of all birds may be eaten, the egg of chicken is used more often than any other birds.

Composition

The chief protein of egg white are ovalbumin, conalbumin, ovamucin and avidin. The major proteins in egg yolk are lipoprotein which includes lipoviteliins and lipovitellinin. The fat in the egg yolk contains triglycerides and phospholipids (ie) lecithin.

Nutritive value of egg / 100 g

NUTRIENT                  AMOUNT

Energy (Kcal)                 173

Protein (g)            13.3

Fat (g)                  13.3

Calcium (mg)                 60.0

Phosphorus (mg)           220.0

Iron (mg)              2.1

Retinol (mcg)                 420

Thiamine (mg)               0.1

Riboflavin (mg)              0.4

Niacin (mg)          0.1

Folic acid (mcg)             78.3

Vitamin BI2 (mcg)                   0.2

One egg weighs between 40-50g. Egg contains good quality protein. Egg yolk is a good source of iron, vitamin A, riboflavin, folic acid and vitamin B12.

Role of egg in cookery :

Eggs are used as

boiled , scrambled or poached for table use.

thickening agent (eg) custards.

Emulsifying agent (eg) Mayonnaise.

Leavening agent (eg) cakes.

Binding and coating agent, (eg) cutlets.

Interfering substances (eg) ice creams.

Garnishing agents (eg) soups.

Flavoring agents (eg) custards.

Enriching agent (eg) egg nogs.

Improve colour (eg) custards.

Flesh foods

The term flesh foods include meat, poultry and fish, Meat

The term meat refers to the muscles of warm-blooded, four legged animals, the chief ones being cattle, sheep and pigs.

Meat provides 86 calories and 19.4 grams of protein per l00gm. Meat is an excellent source of some of the B complex vitamins. Liver is an excellent source of iron and vitamin A.

Tender cuts of beef, lamb and pork may be cooked by roasting, broiling, pan-broiling, frying, braising, stewing and pressure-cooking.

Poultry

The term poultry is applied to all birds used as food and includes chicken, duck, geese, turkey and pigeons. Of these chicken and turkey are most commonly used for their meat.

Poultry meat has high protein content and contains all the essential amino acids required for building body tissues. Poultry flesh is a good source of B vitamins and minerals.

Moist heat methods are applied to older and tougher birds and dry heat methods are applied to young tender birds.

Fish

Edible fish are categorised as either fin fish or shell fish. Fish is an excellent source of protein. They contain around 20 % protein. Fresh water fish contains n-3 fatty acids, the consumption of which reduces the incidence of heart diseases. Fish is rich in calcium. Fish liver oils are excellent source of vitamins A and D. Fish are good source of niacin and vitamin D.

Fish is usually cooked by dry heat methods of cooking like broiling, baking and frying. Moist heat method is also effectively used to protect the delicate flavour of the fish.