Eggs are full of proteins, easily assimilated by the body. Eggs are the only food product that contains all the essential amino acids. I mean those, which the human body cannot produce.
Egg white is considered a perfect source of proteins and is used to measure the proportions of amino acids in other products.
Eggs also provide vitamins A, E, D, K, B2, B12 and panthothenic acid.
Eggs are full of minerals. In them we can found phosphorus, potassium, sodium, calcium, iron, magnesium, copper, zinc and selenium.
Yolk is also rich in beta-carotene and lutein. Lutein protects our eyes from harmful UVA and UVB rays and improves vision.
Each egg weights about 50 grams and provides 75 calories. It contains 6.2 grams of protein.
Small surprise! Yolk contains more protein than egg whites.
Egg white is 90% water, 9% amino acids and 1% carbohydrates. Egg white is low in calories, 100g has only 45 calories.
Egg yolk is 2/3 lipids. It contains fat-soluble vitamins. Yolk is rich in nutrients and energy. 100 grams of egg yolk has 350 calories
Fats contained in eggs: 60% triacylglycerols (triglycerides), 30% phospholipids, 6% cholesterol in free and esterified form, 1% free fatty acids. The most valuable for the human body, are the phospholipids including lecithin. Choline, which is formed from lecithin, improves memory and function of the nervous and muscular system.
Hen's egg yolk is defamed because it contains a lot of cholesterol (even more than 300mg / egg). Eating 3 eggs per day does not have a negative effect on blood lipid profile.
Egg is one of very few products that contain vitamin D, so it is a great addition to your diet. Especially if you can't get enough sunlight, or in winter, for people who are permanently in enclosed spaces and in the case of osteoporosis.
Specific compounds with bactericidal activity are also present in yolks, such as immunoglobulin IgY, which destroys bacteria that causes gastrointestinal tract infections.
Do not throw away the yolks!
Egg yolks are full of valuable proteins, as well as a wide variety of substances supporting the condition of your body.
Avidin is sensitive to high temperatures. That's why you should cook or fry eggs first before eating.
Avidin is a tetrameric biotin - binding protein.
However, if you decide to eat raw egg, you should first treat the shell with boiling water to avoid salmonella infection.
Because of the avidin, it is better to eat only raw egg yolk.
