1. Dr. Mohammad Tufail Banday
Associate Professor, Skuast (K)
2. Dr. Sheikh Adil Hamid
M.v.sc. Scholarh
Human beings require a well balanced diet containing proper amount of proximate principles which include proteins, lipids, carbohydrates, vitamins, minerals and water to enable them to live and thrive. Nutritionists know that all foods contain at least one of these six nutrient groups. Eggs have been regarded as one of nature’s perfect foods.The table egg is the most nutritious, yet relatively cheaper natural food having one of the highest digestibility coefficients. Eggs contain all six of these nutrient groups. Eggs are one of the best protected foods available to man in a form originally packed by nature. They cannot be adulterated because of their outer covering or the shell. Their judicious use in the diets can effectively combat nutritional imbalances against the vulnerable groups particularly nursing mothers, infants, children and convalescent persons.
Both eggs and milk are considered to be the two best protective foods because they are concentrated sources of nutrients viz proteins, energy, vitamins and minerals. When the dietary value of egg is compared with that of milk, we find egg is richer in proteins, fats, vitamin A, B12 , riboflavin and folic acid than milk on per unit basis. Similarly eggs are rich sources of iron which is deficient in milk and other foods except leafy vegetables .Again egg is rich source of vitamin D as compared to milk which is important for bone development for children. Eggs are given in persons suffering from conditions such as Kwashiorkor, anemia, typhoid, tuberculosis; post operative stages, pregnancy etc.
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