The nutritional composition of South African eggs

Samples of hens' eggs produced throughout South Africa during the winter and summer of 1990 were analysed for nutrient content to obtain representative values for inclusion in food tables intended for local use. Proximate analyses and vitamin, mineral, fatty acid and amino acid determinations were carried out on all the samples. When the analysed values obtained for whole eggs, egg yolks and egg whites were compared with values listed in the Research Institute for Nutritional Diseases food tables, a number of differences were found. With regard to the inclusion of eggs in diets in general, the cholesterol content of whole eggs was found to be 23.5% lower and the total fat and saturated fatty acid contents 9% and 10% lower, respectively, than the listed values. The eggs were found to be rich sources of protein of animal origin, all the essential amino acids, thiamine, riboflavin, pantothenic and folic acids, vitamin B12, biotin, vitamin D3, vitamin E and phosphorus. Eggs are readily available and inexpensive and should be included in the diets of young children, adolescents, pregnant and breastfeeding women, adults, the elderly and particularly those of all ages who are undernourished.