-IBIS-1.5.0-
rx
food
egg, chicken
nutrition
definition
chicken egg:
Ayurvedic:
» uses: oligospermia, cough, cardiac disorder, pulmonary lesions
Chinese:
» qualities: cooling or neutral, sweet
» actions: nourishes Yin, Xue (Blood), lubricates dryness
» uses: dry cough, Xue (Blood) and Yin Xu (Deficiency), hyperactive fetus
naturopathic:
» qualities: acid-forming food
» actions: eat sparingly - may cause foul stools, gas, acidosis; rich in protein
» uses: anemia, hypotension, hypoalbuminemia
biochemical: high in phosphorus, potassium, iron, sodium, iodine (yolks), zinc, selenium, cholesterol (yolks); vitamins A, B1, B2, B6, B12, D (yolks) and E
» form: fresh or frozen whole chicken eggs
» portion: 1 large
» calories (kcal): 79
» weight (g): 50
» water (%): 74.6
» protein (g): 6.1
» fat (g): 5.6
» carbohydrates (g): 0.6
» unsaturated fatty acid (g): 3.9
» saturated fatty acid (g): 1.7
» calories from fat (%): 63.8
» cholesterol (mg): 274
» dietary fiber (g): 0
» vitamin A (RE): 78
» vitamin A (IU): 260
» vitamin B1 (mg): 0.04
» vitamin B2 (mg): 0.15
» vitamin B3 (mg): 0
» vitamin B6 (mg): 0.06
» vitamin B12 (mcg): 0.77
» vitamin C (mg): 0
» vitamin E (IU): 0.57
» folic acid (mcg): 32
» pantothenic acid (mg): 0.86
» sodium (mg): 69
» potassium (mg): 65
» calcium (mg): 28
» phosphorus (mg): 90
» magnesium (mg): 6
» iron (mg): 1.04
» zinc (mg): 0.72
» copper (mg): 0.033
» manganese (mg): 0.021
Agriculture Handbook #8
Airola, p. 291
Lu, p. 119
Ni, p. 86
Thakkur, p. 88
footnotes