Value-added eggs have special attributes due to their nutrient content or because of the way that they are raised. For example, some have
a. higher cholesterol levels.
b. lower omega-3-fatty acid levels.
c. been fed animal products.
d. higher vitamin E levels.
e. none of the above
Question 2
Liquid egg substitutes
a. are lower in sodium than regular eggs.
b. have a four-month shelf-life.
c. are irradiated and usually used for baked goods such as cakes and cookies.
d. are used when raw eggs would pose a food safety risk.
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