Nutrient Values for Shell, Liquid/Frozen, and Dehydrated Eggs Derived by Linear Regression Analysis and Conversion Factors

Abstract Linear regression analysis was used to establish estimates for each nutrient in liquid/frozen egg white, whole egg, commercial yolk, and pure yolk with solids of 12.1, 24.5, 44.0, and 51.8%, respectively. These derived values were converted to both shell and dehydrated egg product bases. Also included is a simple graphic technique usable as a way to find “best judgment” values. This method makes it possible to easily weigh the data and select the most appropriate value. This composition table is intended for use in textbooks, pamphlets, etc.