| 关于鸡蛋食用价值的探讨 |
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| 引用本文： | 陈冬梅. 关于鸡蛋食用价值的探讨[J]. 中国酿造, 2013, 32(6): 12 |
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| 作者姓名： | 陈冬梅 |
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| 作者单位： | 西华师范大学生命科学院,四川南充,637000 |
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| 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.
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| 关 键 词： | 鸡蛋 营养成分 食用价值 |
Discussion of the edible value of eggs |
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| Affiliation: | College of Life Science, China West Normal University, Nanchong 637000, China |
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| Abstract: | 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. |
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| Keywords: | eggs nutrition components edible value |
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