Different Species Of Eggs And Their Importants To The Body Part(1)

Some eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. Other poultry eggs including those of duck and quail also are eaten. Fish eggs are called roe and caviar.

Egg yolks and whole eggs store significant amounts of protein and choline,and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid.
Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins.

Chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.[4] There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry.

The most commonly used bird eggs are those from the chicken, duck, and goose eggs. Smaller eggs, such as quail eggs, are used occasionally as a gourmet ingredient in Western countries. Eggs are a common everyday food in many parts of Asia, such as China and Thailand, with Asian production providing 59 percent of the world total in 2013.

The largest bird eggs, from ostriches, tend to be used only as special luxury food. Gull eggs are considered a delicacy in England, as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs often are seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are edible, but less widely available,sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. In many countries, wild bird eggs are protected by laws which prohibit the collecting or selling of them, or permit collection only during specific periods of the year.


Keep visiting Kate Audu's Blog for more updates on food and Health......