Eggs are one of the most valuable food products. For a long time, experts advised people not to eat too much of them, because excessive egg consumption can lead to an increase in cholesterol levels and that can lead to heart problems.
This claim was denied after it became clear, that a diet in which eggs are completely excluded from the daily menu is dangerous to health.
What do eggs contain, that makes them so special. They contain the most perfect protein ingredients compared to other food products. Eggs also contain leticin, which aids in the assimilation of fats.
Egg white contains essential amino acids, which are in optimal balance. The biological value of the egg yolk is so high, that it is accepted as a standard and proteins of other origins are compared with it.
One egg with a size of about 80 g contains about 65 g of water, with 85-90 percent of the egg white and 50 percent of the egg yolk being water. In addition, the egg contains 6 g of fat, 274 mg of cholesterol in the yolk, 1 g of carbohydrates, 28 mg of calcium and 90 mg of phosphorus.
In it you will also find 1 g of iron, 65 mg of potassium, 69 mg of sodium, 55 mg of zinc, 260 IU of vitamin A, 0.04 mg of thiamin, 0.15 mg of riboflavin, traces of niacin, 0 mg of ascorbic acid and 24 mg of folic acid.
If you love eggs, we recommend trying our recipes for:
- egg salad;
- stuffed eggs;
- or custard;
