Jean Inman Food Science 2025 – 400 Free Practice Questions to Pass the Exam

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In addition to its cooking applications, what nutritional component is significant in an egg?

High fiber content

Significant amounts of carbohydrates

Vitamins A and D, riboflavin

The significant nutritional component of an egg includes vitamins A and D, as well as riboflavin, which are essential for various bodily functions. Vitamin A is crucial for maintaining healthy vision, immune function, and skin health. Vitamin D plays a vital role in calcium absorption and bone health, while riboflavin (vitamin B2) is important for energy production and cellular function.

Eggs are known for being nutrient-dense, providing a variety of vitamins and minerals in addition to these key nutrients. Although eggs do contain some iron, the amount is not considered large compared to other foods that are high in iron, such as red meats or legumes. Furthermore, eggs have negligible fiber content and are low in carbohydrates, making the combination of vitamins and riboflavin a standout nutritional feature in eggs.

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Large amount of iron

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