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Eggs are an important part of the diet
Table of Contents
1. Eggs are protein
The consumption of one egg covers about 25% of an adult's total protein requirement. 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, the former of which is 60%, the latter of which are about 30%, free and sterilized cholesterol is 6%, and the latter about 1%.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
The iodine in the eggs supports the functioning of the thyroid gland. The eggs are a source of such elements as zinc, phosphorus, iron. The eggshell contains a huge amount of calcium, which is well absorbed by the human body. They contain natural selenium, a powerful antioxidant that can prevent prostate cancer.5. The bioactive ingredients
Other bioactive compounds in the egg are carotenoids beta-carotene, cryptoxanthin, lutein, and also zeaxanthine. Eating one meal a day can significantly increase the concentration of eggs in the blood. Choline, another active ingredient in egg production, is a biotin that contributes to the development of harmful microbes in the brain and nervous system, and it also increases the function of cholesterol, which is unlikely to affect the biological properties of the eggs. It also reduces the amount of cholesterol in eggs by reducing the body's biological function.6. Read more about: <extra_id_1>
The strongest allergenic effects are shown by ovoalbumin and ovo-mucoid, which does not lose these properties even after cooking. Egg protein is a strong allergen. The yolk fraction contains liwetin, which also has sensory properties and can exhibit cross-allergic reactions with the breast. It can cause food allergies, especially in children.7. The following information is provided by the Commission to the European Parliament and to the Council
It is worth noting that the current reports published by the American Heart Association do not strictly define the amount of cholesterol we can consume, but rather the cholesterol level of 300 mg per day. This is because cholesterol absorption is highly individual and varies between 15 and 86%. It is important to note that current reports, published by American Heart Society, do not specify exactly how many eggs we can eat, but they do specify cholesterol levels that are 300 mg/ day. Certainly, people with obesity, insulin resistance and type 2 diabetes should pay attention to whether or not they have cholesterol levels in their eggs, because they believe that these foods can contribute to the spread of disease as a result of an increase in the production of cholesterol in the body.
