HEALTH: Nutritional Value of Eggs; Heath Benefit of Eggs

Nutritional Value Of Eggs | Health Benefits of Eggs 

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  Let's now look at the nutritional value of eggs in addition to being a famous breakfast food eggs are a symbol of beginnings primitive humans recognized the egg as the beginning of life and it became a symbol of spring and fertility eggs have four main parts

Firstly shell as the name suggests is the fragile and porous outer covering the shell is made mainly of minerals like calcium carbonate, magnesium carbonate, and calcium phosphate. Egg shells are commonly used as a calcium supplement just half an eggshell may provide enough calcium to meet the average daily requirements of an adult 

Secondly shell membranes: these are layers of protein fibers that stick to the shell they provide additional protection for the insides of the egg preventing mold and bacteria from getting in.

Third albumin: this isThirdte of the egg is almost all protein and water 

Fourth yolk the yellow bull's eye of the egg: the yolk is made of a substance called Vitalis it can be a pale Vitalisor dark yellow about 30% of the yolk is fat and about 16% is protein the remainder is made up of solids eggs also provide an inexpensive source of high-quality protein vitahigh-qualityerals including vitamins A and B12, folic acid and phosphorus they are an excellent source of riboflavin.

  The egg is also said to be a complete protein because it contains a total count of essential amino acids the white supplies more than half the protein in an egg, and the yolk supplies the fat along with the remaining protein and most of the calories according to the US department of agriculture, the following are the nutritional values of different egg preparations.

  In a 2000 calorie diet 100 grams of raw egg provides calories 143 total fat 10 grams cholesterol 372 milligrams sodium 142 milligrams potassium 138 milligrams total carbohydrate 0. 7 grams protein 13 grams while 100 grams of boiled egg provides calories 155 total fat 11 grams cholesterol 373 milligrams sodium 124 milligrams potassium 126 milligrams total carbohydrate 1.1 grams protein 13 grams finally 100 grams of fried egg provides calories 196 total fat 15 grams cholesterol 401 milligrams sodium 207 milligrams potassium 152 milligrams total carbohydrate 0. 8 grams protein 14 grams eggs are also graded and are classified by both size and quality the best are grade a a or a both of which are related to the level of freshness and the quality of the charlotte marking most recipes are based on large eggs nutritionally there's no difference between brown eggs and white eggs different colored eggs come from different varieties of hens the most common egg used for food today is the chicken's egg although eggs from other foul can be bought in specialty stores preparation tips when selecting eggs

  Check the container for any cracked or broken eggs and eliminate them from the carton place the carton in the refrigerator for up to five weeks do not place eggs in the designated egg holders in the door of older refrigerators it is too warm for the eggs there because they get a blast of hot air each time the door is opened the egg carton helps keep eggs from absorbing odors from other foods and helps keep the eggs fresh when adding eggs to a mixing bowl break the egg in a separate dish to make sure the egg is not rotten

  Serving suggestions: eggs serve many purposes in cooking and preparing food including

1. Leavening agent in baked goods a base for mayonnaise

2. Thickener in sauces and custards 

3. served alone eggs can be poached boiled soft or hard-fried scram. bled or made into an omelet from a safety standpoint

4. it is recommended that the yolk and the white be cooked until firm because they are made mostly of water and protein eggs are best cooked over low heat.

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