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. So far as
the rapidity of digestion is concerned, there is very little difference
between raw eggs and slightly cooked eggs; but hard-cooked eggs,
although they may be digested as completely as soft-cooked ones, require
longer time for the accomplishment of the process. This is due to the
fact that the whites of hard-cooked eggs are so firm in texture that,
unless they are finely chopped or thoroughly masticated, the digestive
juices are not able to act on them quickly. As a result, portions of
them may escape digestion or remain in the digestive tract for some time
and decompose. For this reason, hard-cooked eggs are usually excluded
from the diet of children and invalids, and even healthy adults should
be careful to masticate them thoroughly.