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. 2019 Mar 22;11(3):684. doi: 10.3390/nu11030684

Figure 2.

Figure 2

Basic composition of edible parts of the egg. (a) Egg white; (b) Egg yolk. Note that for (b), results refer to egg yolk/vitelline membrane complex. Retrieved on 01/11/2019 from the Ciqual homepage https://ciqual.anses.fr/ (French Agency for Food, Environmental and Occupational Health & Safety. ANSES-CIQUAL).