This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Nutritional Importance of Eggs”.
1. Which part of an egg contains cholesterol?
a) Egg shell
b) Exterior albumen
c) Egg membrane
d) Yolk
View Answer
Explanation: Yolk contains the major proportions of cholesterol in an egg. Although the eggs are high in dietary cholesterol, it does not raise blood cholesterol levels compared with other foods that are high in saturated and trans fats.
2. What part of the egg has protein?
a) Egg shell
b) White albumen
c) Egg membrane
d) Yolk
View Answer
Explanation: Egg whites have high levels of protein. Both the egg white and egg yolk contains protein. Egg yolk comprises more lipids when compared to proteins. Eggs have low carbohydrate, low-calorie and low-cost source of protein.
3. Which vitamin is absent in egg?
a) Vitamin B
b) Vitamin A
c) Vitamin C
d) Vitamin K
View Answer
Explanation: Eggs are rich in vitamin B2, vitamin B12, vitamin D, selenium and iodine. They also have vitamin A and folate, biotin, pantothenic acid and choline. Other essential minerals and trace elements including phosphorus are also present in the egg.
4. What amino acids are in eggs?
a) Histidine, isoleucine
b) Histidine, leucine
c) Isoleucine, leucine
d) Histidine, isoleucine, leucine
View Answer
Explanation: The egg contains amino acids like histidine, isoleucine, leucine. Other amino acids present are lysine, methionine, phenylalanine, threonine, tryptophan and valine. These amino acids are helps in the growth and development of the human body.
5. What is the percentage of water available in fresh whole egg?
a) 78%
b) 88%
c) 48%
d) 60%
View Answer
Explanation: In fresh whole eggs, 78% of water is available. Egg, has vitamin B12, Vitamin B6, Choline and Folate. These nutrients help in regulation the human memory. It also contains 26% of a woman’s daily recommended value of choline.
6. What is the percentage of water available in egg white?
a) 78%
b) 88%
c) 48%
d) 60%
View Answer
Explanation: Egg whites are high in water and protein content. It is low in calories, fat, and cholesterol. But the raw egg whites contain a protein called avidin. This protein binds to biotin and stop the biotin absorption.
7. What is the percentage of water available in egg yolk?
a) 78%
b) 88%
c) 48%
d) 60%
View Answer
Explanation: Egg yolks comprise wide range of nutrients like vitamins A, D, E and K along with omega-3 fats. Compared to the whites, egg yolks are also rich in folate and vitamin B12. The yolks prevent heart diseases.
8. What is the percentage of protein available in fresh egg?
a) 13%
b) 11%
c) 17%
d) 20%
View Answer
Explanation: Eggs are a good source of protein. They also contain unsaturated fats which are very good to heart. The eggs are also great source of important nutrients, such as vitamin B6, vitamin B12 and vitamin D.
9. What is the percentage of protein available in egg white?
a) 13%
b) 11%
c) 17%
d) 20%
View Answer
Explanation: The eggs are excellent natural source of high-quality protein. The egg whites from a large egg usually provide 4 grams of protein. It also provides only 18 calories, due to which it is also considered as low-calorie food.
10. What is the percentage of protein available in egg yolk?
a) 13%
b) 11%
c) 17%
d) 20%
View Answer
Explanation: The eggs yolk contains 17% of the protein. The egg yolk contains a protein of 2.7 g of a single large egg. While the egg white provides more protein than the yolk. The yolk contains fat soluble and water-soluble vitamins and minerals.
11. What is the percentage of fat available in egg yolk?
a) 33%
b) 21%
c) 17%
d) 20%
View Answer
Explanation: The eggs yolk contains nearly 33% of the fat. The egg yolk contains most of the fat in the egg. It contains less proteins compared to egg white. It also contains the fat-soluble vitamins A, vitamin D and vitamin E.
12. What is the percentage of fat available in egg white?
a) 33%
b) 21%
c) 17%
d) 0%
View Answer
Explanation: The eggs white contains 0% of the fat. Most of the fat is present in the egg yolk. The egg contains more proteins compared to egg yolk. The egg white is generally consumed as low fatty foods by the athletes.
13. Eggs contain thiamin, riboflavin, and niacin.
a) True
b) False
View Answer
Explanation: Eggs contain wide range of micro nutrients like thiamin, riboflavin, and niacin. These vitamins are necessary for the growth. They also contain an abundant supply of minerals like iron and phosphorus.
14. Eggs white are high in calcium.
a) True
b) False
View Answer
Explanation: The egg yolk contains more calcium than the egg white. The egg yolk also contains minerals like copper, iron, manganese, phosphorus, selenium and zinc in large quantities. The egg white is rich in proteins.
15. What is the ratio of unsaturated to saturated fats in eggs?
a) 2:1
b) 1: 2
c) 3:2
d) 2:3
View Answer
Explanation: The most of the fat present in the egg is available in the yolk. The total fatty acid of an egg comprises 38% of monounsaturated fatty acids. It contains nearly 16% of polyunsaturated and 28% of saturated fatty acids.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
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