But just what is meant by
this characteristic with reference to eggs must first be understood. In
some foods, digestibility may mean the length of time required for them
to digest; in others, the completeness of the digestion; and in still
others, the ease and comfort with which the process of digestion
proceeds. In the case of eggs, digestibility refers to the quantity of
this food that is absorbed, that is, actually dissolved and permitted to
enter the blood stream. The nutritive value of eggs is not so high as
would naturally be supposed, for, although the protein, fat, and mineral
salts of an egg make up about one-fourth of its contents, one egg equals
in nutritive value only 1/2 cupful of milk, a small potato, or a
medium-sized apple. However, when the proportion of the nutritive
material that the body retains from this food, or its digestibility, is
considered, eggs rank extremely high, it having been determined by
experiments that 97 per cent. of the protein and 95 per cent. of the fat
are assimilated. A point worthy of note in this connection, though, is
that eggs contain no cellulose, such as that found in grains,
vegetables, and fruits. Therefore, in order to add the much-needed bulk
to the diet, foods that do contain cellulose should be served with eggs.
11. Whether or not the cooking of eggs has any effect on their
digestibility is a matter that has also been investigated. The results
of the experiments made indicate that cooking makes some difference with
the rate of digestion, but very little with its thoroughness.
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