AI overview
An egg is an edible animal product, typically from chickens or other birds, that serves as a common food source. Eggs matter because they are nutrient-dense and widely available, making them an important dietary staple for many people around the world.
AI-generated from the Wikipedia summary — may contain errors.
Research
34,812 papers- Spent fowl as a source of unintentional egg proteins exposure in Canadian food products.Poultry science · 2022Théolier J, Vatin G, Barrère V et al.DOI: 10.1016/j.psj.2022.102003
- Utility of component diagnostic testing in guiding oral food challenges to milk and egg.ReviewAllergy and asthma proceedings · 2016Wang JDOI: 10.2500/aap.2016.37.3997
- Prebiotics and alternative poultry production.ReviewPoultry science · 2021Ricke SCDOI: 10.1016/j.psj.2021.101174
- Food allergen advisory labeling and product contamination with egg, milk, and peanut.ReviewThe Journal of allergy and clinical immunology · 2010Ford LS, Taylor SL, Pacenza R et al.
Article · 中文
蛋類食物已有數千年的歷史。最常见包括鷄蛋，还有鴨蛋、鵪鶉蛋、等禽类的卵，以及多種魚類的魚卵。 卵（蛋）為雌性卵生動物所產下，受精之後可孵出動物。蛋通常有膠狀物質或卵殼保護，而當中的卵白和卵黃被各種薄膜包裹。 蛋黃和全蛋存儲大量的蛋白質、膽鹼和其他營養素。故此，美國農業部將蛋在飲食金字塔中界定為肉類食品。
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