Taste, nutritional value, availability and low cost make eggs universally popular. Have you eaten one today?
Multi-faceted eggs
Thanks to its taste, ease and versatility of cooking, egg preparations are popular with singles and active couples. This traditional breakfast food is also eaten in different forms throughout the day. Although eggs are of animal origin, there is a sizeable number of “ovo-vegetarians” among vegetarians.
Some people even consider unfertilized eggs to be vegetarian. Of course, for egg lovers, the color of shell pigmentation, whether white or brown, has no real relationship to nutritional value.
Egg protein is of the highest quality and is taken as a benchmark to compare the quality of other dietary proteins. It is also known to be the best source of protein and is better digested, absorbed and used by the body than any other source.
Egg protein is an essential part of the diet
A chicken egg weighs about 55 to 60 grams, of which 10% is the outer layer, 60% the egg white and 30% the yolk. The outer shell is made up of calcium carbonate, while the white part is made up of proteins called egg albumin.
For bodybuilders and people following a healthy diet, it has been observed that egg whites are almost always recommended.
Egg whites are not protein
Egg white, being a good source of riboflavin, is also used as a hair packer. Egg yolk mainly contains fat. The egg provides fats in emulsified form, which can be very easily digested and assimilated in the body.
The egg yolk contains 1.33 grams of cholesterol per 100 grams. Egg yolk is a source of vitamins A and B, calcium, phosphorus, lecithin and iron.
It is a source of vitamins and minerals
An average chicken egg consists of 7.9 g of protein, 7.9 g of fat, 36 mg of calcium, 132 mg of phosphorus and 1.26 mg of iron. Egg powder contains approximately 49% protein and 43% fat.
It is also a good source of vitamin A and riboflavin. It is high in cholesterol (3.9 gm per 100 gm) and is a good source of iron and phosphorus.
More on eggs
Soft-boiled and poached eggs are better than eggs cooked in any other way. Egg yolk is easily digested even by 9 month old infants. Eggs are used in weight loss diets because they contain a negligible amount of carbohydrates, but a lot of protein, vitamins and minerals.
The limiting factor of egg is that it does not contain vitamin C. Raw albumen contains an anti-digestive factor which interferes with digestion.
Eggs are a source of protein and minerals
Eggs are the ideal nutritious food for the sick and convalescent. Those who suffer from disorders of the gastrointestinal tract, especially in colon diseases, eggs are the best food due to their nutritional value and lack of residues. A frequently asked question concerns the recommended number of eggs per person.
There is ambiguity regarding the numbers. The British Heart Foundation recommends eating no more than four eggs per week. But the World Health Organization, however, suggests an upper limit of ten eggs per week from all sources, including mayonnaise, cookies, cakes, mousses and sauces.
Fresh eggs have a positive effect on health
Fresh eggs have the best nutritional value. Eggs stored in a cool, odor-free place stay fresh longer.
They should be kept with the pointed end down, so the yolk stays centered in the egg and away from the air pocket. It would be even better if you keep a squeeze of lemon in the middle of the egg tray to avoid strong smells.
Eggs can be stored airtight
Some people may be allergic to eggs. Eggs can cause constipation due to the low amount of residue. In such cases, it is quite possible that due to its initial heaviness, they are best eaten soft boiled.
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