Undergraduate Thesis Or Project
 

Eggs as a Food

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  • There is probably no article of diet of animal origin more commonly eaten in all countries or served in a greater variety of ways than eggs. Milk is the nearest rival and it resembles eggs in that both are intended by nature for food for the young. Although not a perfect food because of the almost total absence of carbohydrates, an important food principle, they are a very nutritious and valuable food, filling a large place in the dietary of nearly all countries. They are used extensively in pastries, deserts and as a substitute for meat. It is in the latter capacity that they are most advantageously used. Dietitians and physicians agree that as an ingredient or rich pastries and deserts they could well be dispensed with.
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