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Explain nutritional properties of the eggs
Drying of eggs under normal conditions causes little loss of the nutritional properties of the eggs. Vitamin A, vitamin B, thiamine, riboflavin, pantothenic acid and nicotinic acid have been determined in dried whole egg and found to be essentially the same as that in fresh egg product. The protein value of dried eggs remains essentially unchanged. Adverse drying conditions or poor storage conditions could damage nutritional properties. However, any egg product without any off-flavour will probably have all its nutritional properties.
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