Eggs are a good source of high biological value protein and they are easily digested, therefore they are valuable food for people who are recovering from sickness.
Health Benefits of Egg:
- Egg protein contains all the essential amino acids. One large egg contains 7 grams of high-quality protein and all 9 essential amino acids.
- Egg is one of the few foods which naturally contain Vitamin D.
- Eggs are an excellent source of vitamin B12, which is essential for proper nerve function.
- Egg is rich in choline which is important in reducing the accumulation of fat in the liver as well as repairing some types of neurological damage.
- Eggs contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.
- Eggs are excellent for the eyes. According to one study, an egg a day may prevent macular degeneration due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.
- According to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.
- Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.
- Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur.
Nutrient Content in Egg white:
- 88.5% water
- 10.5% protein
- Riboflavin and other B vitamins
- A trace of fat
Nutrient Content of Egg yolk:
- 16.5% protein
- 33% fat
- 50% water
- Fat-soluble vitamins A, D, E, and K
- Mineral elements, including iron
- Lecithin (an emulsifier)
Cholesterol of Egg: New research shows that, contrary to previous belief (that egg contains cholesterol that is bad for health), egg may lower total LDL/ bad cholesterol, while raising HDL/good cholesterol. Some advocate that eating of raw eggs and egg yolks (only the yolks of eggs contain cholesterol) for this reason, as cholesterol in the yolk is healthier when uncooked. A large yolk contains more than100 mg of cholesterol but the human body does not absorb much cholesterol from eggs.
Eggs Allergy: Eggs are one of the common foods that can trigger allergic reaction. People who are aware that they are allergic to egg should be on the lookout for obvious sources, such as mayonnaise and sauces; pancakes, waffles; and sherbets and ice cream. They should carefully read food labels for terms, such as albumin, globulin, ovomucin, and vitellin, which are all derived from eggs.
Cooking egg can prevent salmonella scare: Any fear of salmonella poisoning can be put aside by thoroughly cooking the eggs. In addition, the protein in raw eggs are only 51% bio-available, whereas a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. Caesar salads, fresh mayonnaise, egg-based sauces and dressing, and mousses can all contain raw or partly cooked eggs.
Storage tip: Keep eggs in the main part of the refrigerator, which is cooler than the shelves on the inside of the door. Store the pointed end of the egg down, so that the yolk remains centered in the shell away from the air pockets at the larger end. Leave eggs in their original dated carton to keep track of when you bought them. Refrigerated eggs can be kept safely for up to 3 weeks.
“This post was originally published on April 16, 2012 @ 06:14”