Egg is a type of Food and its properties as follows :-
Active Compound Qty/100gram Qty/day (Min-Max) T_half (Min-Max) Peak value (Min-Max)       Qty/gm_Ref        Qty/gm_Url            Qty/day_Ref        Qty/day_Url            T_half_Ref        T_half_Url         Peak value_Ref       Peak value_Url     
Potassium 138 mg 742-742 (minute) Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Nurses drug Handbook.2009,by George Spratto https://www.amazon.com/2009-Delmars-Nurses-Drug-Handbook.../B00B9DM1FE
18.24 12 (minute) 60 (minute) Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
18-30 (minute) 33-101 (minute)
18.24 12 (minute) 60 (minute) Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Glutathione 10 (minute)
CoQ10 0.0012 BOREKOVÁ M, HOJEROVÁ J. Nourishing and Health Benefits of Coenzyme Q10 – a Review. Czech J Food Sci. 2008;26(4):229–241. http://www.agriculturejournals.cz/publicFiles/01947.pdf
Vitamin E 0.4 Zimmermann, M. (2001). Handbook of nutrition (1st ed.). New York: Thieme Stuttgart. http://197.14.51.10:81/pmb/AGROALIMENTAIRE/Handbook%20of%20Nutrition.pdf
Riboflavin 2 mg Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf
Biotin 22.5 Microgram Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf
choline 270 mg
Arginine 450 mg
Fat 9.15 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Protein 13.28 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Egg is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Egg is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Egg is a type of Food and its properties as follows :-
Dietary_product Type Temperature Ref_Temp Url_Temp
Egg water 193 ℃ C. Junot, G. Madalinski, J.-C. Tabet and Eric Ezan. Fourier transform mass spectrometry for metabolome analysis, Analyst, 2010, 135, 2203. http://www.chemspider.com/Chemical-Structure.111188.html
Egg water 280 ℃ CRC Handbook of Chemistry and Physics, 88th ed Editor-in-Chief: David R. Lide (National Institute of Standards and Technology) CRC Press/Taylor & Francis Group: Boca Raton, FL. 2007. 2640 pp. $139.95. ISBN 0-8493-0488-1. (2008). J. Am. Chem. Soc. Journa https://pubchem.ncbi.nlm.nih.gov/compound/L-phenylalanine#section=Boiling-Point

Pathway of Dietary Product


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Dietary Substance Interactions


Medicine Interaction       Reference             URL      

ContraIndication Dietary Substance


Medicine Contraindication       Reference             URL