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Eggs an important part of the diet
Table of Contents
1. Eggs are protein
Whole-value chicken egg protein contains all of the exogenous amino acids that the human body is unable to produce on its own and that are an essential part of a proper diet. Their proportions are so suitable for humans that they have been used for many years as a benchmark for comparing the biological value of other proteins.2. It's the fat
The fats that make up the eggs are triglycerides, phospholipids, cholesterol and free fatty acids.3. It's carbohydrates
Eggs are not a good source of carbohydrates, containing only 0.6 g of these compounds per 100 g of product.4. Mineral compounds
Eggs are a source of such elements as zinc, phosphorus, iron.. they contain natural selenium, which is a powerful antioxidant and can prevent prostate cancer.. the iodine in eggs supports the functioning of the pancreas.. the egg shell contains a huge amount of calcium, which the human body absorbs well.5. Vitamins and their derivatives
Chicken egg yolk is an excellent source of fat-soluble vitamins, so A, D, E, K. Vitamin A is present here in two forms retinol and pro-vitamin, i.e. beta-carotene. The first of these forms is characteristic of animal products, while the second is more commonly found in plant products. Vitamin D is often found in food products, but eggs are a good source.6. The bioactive ingredients
When we talk about the role of eggs in the diet, we can't help but mention the ingredients that show biological activity in supporting the body's defense processes. This is what egg proteins do. They contain lysose, conalbumin, cysteine, folic acid, they act antivirally and antibacterially. They also protect the contents of the eggs from spoilage.7. Allergic reactions
Egg protein is a strong allergen. It can cause food allergies, especially in children. The strongest allergenic effects are shown by ovoalbumin and ovoomukoid, which does not lose these properties even after cooking.8. Cholesterol
Cholesterol is 0.3% of the weight of eggs. It is an essential and natural component of the egg as a reproductive cell. The liver produces 13 g of cholesterol per day, and one egg contains about 180 mg of this compound. When eggs are consumed, the liver reduces cholesterol production in the body to maintain its proper level. The latest studies show that cholesterol in eggs has little effect on blood cholesterol levels in healthy people who are actively engaged in sports. This is due to the fact that the absorption of cholesterol is characterized by high levels of individual cholesterol and it is consumed in about 158 mg.
