Abstract
In recent years, annual egg production in Japan has been approximately 2.5 million tons (approximately 40 billion eggs). This places Japan 3rd in the world, trailing the 18 million tons of China and the 4.8 million tons of the U.S.A. About 50% of all eggs produced in Japan are consumed in packages and used by general consumers. Approximately 30% are distributed in food business use for catering service and prepared food products. The remaining 20% are separated into white and yolk, while some are used as liquid whole eggs and processed for usage in many food products. Egg consumption in Japan is approximately 330 per person, the most in the world. Eggs and milk are both known to be highly nutritious, but they have different biological roles. Milk spoils when kept warm, while warmed eggs become chicks. Milk is originally food for offspring that gives them energy and necessary nutrients for their growth. On the other hand, if conditions are right (if they are fertile), chicks hatch from eggs in 21 days. That means an egg is essentially a capsule of life, stocking all of the required and necessary nutrients for the generation, growth and development of future generations. Although eggs contain certain amounts of cholesterol and allergens, these components are stored in proper proportions, the indispensable contents for generating new chickens.
One egg weighs about 65 grams. It’s small, but its nutritional and physiological probability is boundlessly large. In this report, I will state the basic nutritional function of eggs, focus attention on the nutrients currently used for practical applications, and introduce the latest study regarding lysozyme, sialic acid and yolk lipid. Finally, there will be some thoughts about food allergy issues related to eggs.
