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1 Tbsp = 3 tsp* Dessertspoon dsp 2 tsp 160 9.858 120 7.393 1 dsp = 2 tsp Teaspoon: tsp: 1 tsp: 80: 4.929 60: 3.697 1 tsp = 2 csp Fluid Dram fl dr, fʒ 3 ⁄ 4 tsp / 1 tsp: 60: 3.697 60: 3.697 = 1 ⁄ 8 fl oz Coffeespoon csp 1 ⁄ 2 tsp 40 2.464 30 1.848 1 csp = 2 ssp Fluid Scruple f℈ 1 ⁄ 4 tsp 20: 1.232 20: 1.232 = 1 ⁄ 24 fl oz Saltspoon ...
The color of an egg yolk is entirely dependent upon a hen's diet, an expert said. A diet with more carotenes and xanthophylls will produce a darker yolk.
Egg yolk color is generally more yellow when given a feed containing a large component of yellow, fat-soluble pigments, such as the carotenes in dark green plant material, for example alfalfa. Although much emphasis is put onto the color of the egg yolk, it does not reliably reflect the nutritional value of an egg.
"More than 20 years ago, researchers discovered there was a correlation between high blood cholesterol and eggs, which gave eggs a bad rap due to the cholesterol level of an egg yolk ...
Vitellogenin provides the major egg yolk protein that is a source of nutrients during early development of egg-laying vertebrates and invertebrates.Although vitellogenin also carries some lipid for deposition in the yolk, the primary mechanism for deposition of yolk lipid is instead via VLDLs, at least in birds and reptiles. [4]
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Pack weight (12 eggs) Mass range per egg Average mass per egg Edible portion per egg King-size 860 g 71.7 g – 78.5 g 73 g 64 g Jumbo 800 g 66.7 g – 71.6 g 68 g 59 g Extra-Large 700 g 58.3 g – 66.6 g 60 g 52 g Large 600 g 50.0 g – 58.2 g 52 g 45 g Medium 500 g 41.7 g – 49.9 g 43 g 37 g
Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza [2]).