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Other Ingredients: Silicified microcrystalline cellulose, microcrystalline cellulose, dibasic calcium phosphate, magnesium stearate, hydroxypropyl cellulose, modified cellulose gum, stearic acid, and silica

This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species

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