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Egg Nutrition Facts | Eggs Benefits | Eating Raw Eggs

Egg: calories and nutritional value of the egg

Egg Nutrition Facts | Eggs Benefits | Eating Raw Eggs
Eggs Nutrition facts

Generally, we talk about chicken eggs, eggs nutrition facts, egg benefits though eggs from other birds are marketed, such as quail, paw, goose, turkey ..., with very similar nutritional value.

The egg is designed by nature as construction to guard and feed the embryo that can give rise to a chick, supplied the egg is fertilized. To defend the embryo from exterior contamination and bacterial development, the egg has physical barriers (shell and cuticle, the testaceous membranes of the shell, the density and construction of the white and the yolk membrane) and chemical (antibacterial compounds of albumen, its alkaline pH -9.5-, the molecules that sequester cations, proteins and nutritional vitamins, in addition to those who have an anti-enzyme impact.

The shell, white or albumen and yolk are separated from one another by membranes that preserve their integrity. The shell could be very porous, so care should be taken when dealing with the eggs.

Eating eggs for operating Is it advisable?
YEMA (OVUM)
It is the central and orange a part of the egg. It supposes from 30 to 33% of the weight of the egg and accommodates a great wealth of vitamins, amongst which lipids (32-36%) stand out, of which 65% are triglycerides, 28% phospholipids and 5% of LDL cholesterol; It accommodates 12-15% of proteins, pigments (carotenoids) and various vitamins (A, D, E, B1, B2, B3, B5, B6, B9, and B12) and minerals (phosphorus, potassium, the iron of low availability -improving their absorption if the whole egg is taken - calcium, zinc, iodine, magnesium, selenium).

Its caloric value is 353 kcal / 100gr.

CLEAR OR ALBUMEN
It represents roughly 60% of the full weight of the egg. 10% are proteins, it accommodates a minimum amount of carbohydrates, nutritional vitamins (B2 and B3), and minerals (sodium, potassium, iodine), with lipids, together with LDL cholesterol, being virtually non-existent. 

It accommodates a protein, avidin, that binds biotin (Vitamin B8) making it unavailable. It additionally accommodates a trypsin inhibitor, which may negatively affect protein absorption, and flavoprotein, which might bind riboflavin. These proteins are inactivated by warmth. It is for that reason, along with hygiene points, that raw eggs shouldn't be eaten. Its caloric worth is 49 kcal / 100 g.

Egg Nutrition Facts | Eggs Benefits | Eating Raw Eggs
Eggs

NUTRITIONAL VALUE OF THE COMPLETE EGG
162 kcal / 100 g (equal to 2 models of M egg); 12.8% protein; 0.7% CHO; 12.1% of lipids (principally monounsaturated). The dietary worth of the egg protein is taken as a regular because it accommodates all of the important amino acids in appropriate proportions. It additionally highlights its richness in choline, primarily within the yolk, within the type of phosphatidylcholine (lecithin).

The nutritional composition of the egg is just not fixed, it will depend on the feeding of the birds or their age. Its dietary worth doesn't rely upon the color of the shell, nor on the depth of the color of the yolk.

The relationship between egg LDL cholesterol and heart problems is just not supported at this time with scientific data. The impact that LDL cholesterol ingested with eating regimen has on the degrees of LDL cholesterol current within the blood in healthy people is minimal and largely will depend on particular person elements corresponding to genetics, physique weight, or way of life habits (bodily exercise and smoking).

Egg Nutrition Facts | Eggs Benefits | Eating Raw Eggs
Egg Structure

Most meals excessive in LDL cholesterol are additionally normally excessive in saturated fats, however, the egg is just not. A medium-sized egg accommodates about 200 milligrams of LDL cholesterol, but it surely has extra unsaturated than saturated fat.

Due to its phospholipid content material, which interferes with its absorption, this LDL cholesterol has little or no impact on blood LDL cholesterol. Furthermore, the carotenoids it accommodates may defend in opposition to atherosclerosis.

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