The structural components of the egg include the shell and shell membranes (10 percent) the albumen or white (60 percent), including the thick albumen, the outer thin albumen, the inner thin albumen, and the chalazae and the yolk (30 percent). 100 g is approximately equal to two large whole eggs.
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Answer:
The structural components of the egg include the shell and shell membranes (10 percent) the albumen or white (60 percent), including the thick albumen, the outer thin albumen, the inner thin albumen, and the chalazae and the yolk (30 percent). 100 g is approximately equal to two large whole eggs.