摘要
文中主要介绍了鸡蛋的营养价值,从营养成分、蛋黄颜色、风味、药物残留方面比较了散养鸡蛋与笼养鸡蛋的食用价值,功能性鸡蛋的选择食用以及加工储藏对鸡蛋营养物质的影响进行了探讨。为消费者正确认识和食用鸡蛋提供科学依据。
This article mainly discusses the nutrition value of eggs. The edible value of eggs from backyard chicken and cage chicken was compared from the aspects of nutrition, yolk color, flavor and drug residues. The choice of functional edible egg, and the effect of processing and storage on nutrients in eggs was discussed as well. It offers scientific basis for consumers in order to recognize and eat eggs objectively.
出处
《中国酿造》
CAS
2013年第6期12-15,共4页
China Brewing
关键词
鸡蛋
营养成分
食用价值
eggs
nutrition components
edible value
