Southern Christian Advocate

HOME AND FARM.

The Food Value of an Egg.

Six large eggs will weigh about a pound. As a flesh producer, one pound of eggs is equal to one pound of beef. About one-third of the weight of an egg is solid nutriment, which is more than can be said of meat. There are no bones and tough pieces that have to be laid aside. Practically, an egg is animal food; and yet there is none of the disagreeable work of the butcher necessary to obtain it. Eggs at average prices are among the cheapest and most nutritious articles of diet. Like milk, an egg is complete food in itself, containing everything that is necessary for the development of a perfect animal. It is also easily digested, if not damaged in cooking. Indeed, there is no more concentrated or nourishing food than eggs. The albumen, oil and saline matter are, as in milk, in the right proportion for sustaining animal life. The valuable or important salts are contained in the yolk, and hence this portion of the egg is most useful in some forms of disease. A weakly person in whom nerve force is deficient and the blood impoverished may take the yolk of egg with advantage. The iron and the phosphoric compounds are in a condition to be easily assimilated, and, although homeopathic in quantity, nevertheless exert a marked influence on the system. The yolks of eggs, containing, as they do, less albumen, are not so injuriously affected by heat as the whites; and a hard-boiled yolk may be usually eaten by invalids without inconvenience.

Health.