The document discusses the nutritional value and components of eggs. It provides details on the protein, vitamins, minerals, carbohydrates, fat, and cholesterol content of eggs. It also lists specific vitamins and minerals found in eggs like vitamin A, vitamin D, phosphorus, zinc, and selenium. Additionally, the document discusses the various parts of an egg including the shell, inner and outer membranes, air cell, albumen, chalazae, vitelline membrane, and yolk. It notes that eggs are an excellent source of high-quality protein and essential amino acids.

1. The learners will guess the word based on
the given hints/pictures. They will combine
the clues to form a word (Note: Some of the
hints are sounds like).

2. CALORIES

3. PRO TIN
PROTEIN

4. CARBOHYDRATE

5. VITAMINS

6. FOLATE

7. NUTRITIONAL VALUE AND
COMPONENTS OF EGG

8. UNLOCKING OF DIFFICULTIES
• LECITHIN – any of a group of
phospholipids that are found in
many plant and animal tissues,
especially egg yolk.

9. • CHALAZAE – One of a pair of
spiral threads of albumen
holding the yolk of a bird is
egg in position.
• ALBUMEN – the white of an
egg.

10. • CHALKY – of or like chalk.
• CANDLING – to examine
(eggs) freshness and fertility
by holding them up to a
bright light.

11. ENERGY VALUE OF EGGS

12. PROTEIN
Eggs are excellent source of
protein. Egg protein is of high
biological value and as it contains
all the essential amino acids
needed by the human body.

13. VITAMINS
• BVitamins
• VitaminA
• VitaminD
• VitaminE

14. MINERALS
• Iodine
• Phosphorus
• Zinc
• Selenium
• Calcium
• Iron

15. CARBOHYDRATE AND DIETARY
FIBER
• Egg contain only
traces of
carbohydrate
and no dietary
fiber

16. FAT
• 11.2% fat is found
entirely in the yolk
• 0.05% in albumen

17. CHOLESTEROL
• Essential to the structure
and function of all cells in
the body
• Maintain
flexibility and
permeability

18. NUTRITIVE VALUE OF EGG
Egg is indeed one of nature‘s complete food. It contains high
quality protein with all the essential amino acids, all of the vitamins
vitamins except vitamin C, and many minerals.
1. Egg contains high quality or complete protein with essential amino
acids.
2. Source of Energy – large supplies 75 calories
3. Vitamins – Vitamin A, Vitamin B – Complex, Vitamin E
4. Minerals – Phosphorous, Zinc, Folate – important for the
prevention of birth defects and heart disease for the elderly.
5. Omega 3 polyunsaturated fatty acids
6. Lutein – reduces cataracts

20. • Shell- has a thin outermost
coating called the bloom or
cuticle that helps keep out
bacteria and dust. The color
of the shell has no relation to
quality. Shell color is
determined by the breed of
hen.
•

21. • Inner and Outer Membranes
-These two transparent protein
membranes provide efficient defense
against bacterial invasion. They can
be found in between the shell and
the egg white. They’re made a party
of keratin, a protein that’s also in
human hair.

22. • Air Cell
• The air cell usually rests between the
outer and inner membranes at the egg’s
larger end, and it accounts for the crater
you often see at the end of a hard-
cooked egg. The air cell grows larger as
an egg ages. An air space forms when
the contents of the egg cool and
contract after the egg is laid.

23. • Albumen
• The egg white is known as the albumen,
which comes from albus, the Latin word
for “white.” Four alternating layers of
thick and thin albumen contain
approximately 40 different proteins, the
main components of the egg white in
addition to water.

24. • Chalazae
• The two ropes of chalazae hold the yolk
firmly in the middle of the egg, there is
more thick white than thin white.

25. • Vitelline Membrane
• The clear casing that encloses the yolk.

26. • Yolk
• The yolk contains less water and more protein
than the white, some fat, and most of the
vitamins and minerals of the egg. These
include iron, Vitamin A, Vitamin D,
phosphorus, calcium, thiamine, and riboflavin.
The yolk is also a source of lecithin, an
effective emulsifier. Yolk color ranges from just
a hint of yellow to a magnificent deep orange,
according to the feed and breed of the hen.

27. • GUIDE QUESTION:
• 1. Are eggs important for human body?
• 2. How do you say so?
• 3. What are benefits we get from eating eggs?

28. Draw the anatomy of egg in your notebook.

29. “WE’RE MEANT TO BE”
Learners will identify the parts of egg being described below. They will match
the descriptions in Column A with the parts in Column B. They will write the letter of the
correct answer on their answer sheets.
COLUMN A
COLUMN B
_____1. The clear casing that encloses the yolk. A. Albumen
_____2. The egg white B. Air cell
_____3. Consists of tiny pores where air and moisture can pass C. Shell
Through
_____4. Color ranges from hint of yellow to deep orange. D. Vitelline membrane
according to the feed and breed of the hen.
_____5. It rests between the outer and inner membranes at the E. Yolk
egg’s larger end.

30. • 1. D
• 2. a
• 3.C
• 4.e
• 5.b