Re: How much sucrose is in a chicken egg?

I found 3 sources for the carbohydrate composition of chicken egg white: 0.41% [1], 1.03% [2], and 1.2% [3]. According to [1], all of essentially all of that carbohydrate is glucose. I found two sources for the composition of chicken egg yolk: 1.78% [2] and 1.8% [4]. I didn't find any information on the specific makeup of the yolk carbohydrate.

As far as I know, terrestrial animals do not synthesize sucrose and they break down dietary sucrose pretty quickly. So, other than what came from their last meal, the animal would have very little sucrose in their body. I am not 100% certain on this.

I think with the information above you estimate that the sucrose concentration in an egg is somewhere between zero and a pretty small number. It would help to know the reason why you need this concentration; for some purposes this estimate would be good enough, for others, you would want to seek a more exact answer.

Good luck.

[1] Internet Symposium on Food Allergens 2(Suppl.1): 1-29 (2000) http://www.food-allergens.de

[2] Encyclopedia Britannica. Nutrient composition of fresh chicken egg (per 100 g) http://www.britannica.com/eb/table?tocId=9115937&idxStructId=180194&typeId=

[3] Danish Institute for Food and Veterinary Research. Egg, chicken, white, raw: http://www.foodcomp.dk/fcdb_details.asp?FoodId=0341

[4] Danish Institute for Food and Veterinary Research. Egg, chicken, yolk, raw: http://www.foodcomp.dk/fcdb_details.asp?FoodId=0339