Dear Susanne,
I would think that as a minor (<1%) component in eggs, analysis of carbohydrates is often omitted, like it seems to be the case in the most recent British survey (see https://www.gov.uk/government/publications/nutrient-analysis-of-eggs)
A Google Scholar (http://scholar.google.com/scholar?hl=en&q=carbohydrates+in+egg&btnG=&as_sdt=1%2C22&as_sdtp=) search gives a few references. Take for example a look at this:
Hens Eggs: Their Basic and Applied Science edited by T. Yamamoto of which some of pages are available s a Google book (http://books.google.com/books?hl=en&lr=&id=fLmAYGxmTfIC&oi=fnd&pg=PA13&dq=carbohydrates+in+egg&ots=NyApJYSlZM&sig=9y47YlIDXKEIrO0ilWEcKhRQFo0)
You will find some information in chapter B of this book. I think the information there will give you the answers to your questions.
All the best,
Anders
Susanne Westenbrink skrev den 26.04.2013 15:45:
Dear all,
We have received a question on the carbohydrate content of chicken eggs, in particular the polysaccharide content. Analytical values seem to be available for sugars, but not for polysaccharides.
My questions are:
1. Does anyone have (or know where to find) analytical values on the content of mono+disaccharides and polysaccharides in chicken egg, both for the whole egg, egg white and egg yolk?
2. We assume that it is reasonable to make the assumption that mono+disaccharides in egg equals the total carbohydrate content, in other words that polysaccharides is zero. Do you agree?
Thank you very much for any replies.
With kind regards,
Susanne
Susanne Westenbrink
Rijksinstituut voor Volksgezondheid en Milieu (RIVM) / National Institute for Public Health and the Environment
Centrum voor Voeding, Preventie en Zorg /
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The Netherlands
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