How many calories does an egg have per hard?

1. It's a full-blown protein

2. It's rich in vitamins and minerals

3. The source of the choline

4. Unsaturated fatty acids and lecithins

5. It's like cooking an egg hard

1. It's a full-blown protein

Egg protein also contains lysose. Lysose retains its properties after heat treatment, so hard-boiled eggs can still support our immune system. However, this complex decays under high temperatures. Egg protein has a high biological value because it contains all the exogenous amino acids that should be supplied with food in optimal quantities and proportions. It belongs to enzymes with antibacterial and antiviral properties, so it can support immunity to infection.

2. It's rich in vitamins and minerals

It is a good source of vitamins A and E. The egg is also a source of B vitamins such as B1, B2, B3, B5, B6, B12 or folic acid. One average egg weighs 50 g and delivers 78 calories, its nutritional value is: protein 6.3 g, fat 5.3 g and carbohydrate 0.6 g. The eggs contain fat-soluble vitamins A, D, E and K. One egg covers about 10% of the daily requirement for type A and 7% of the day-to-day requirements for vitamin E, which is a natural antioxidant. It also contains many nutrients, such as phosphorus and minerals, and in particular, the egg contains many minerals.

3. The source of the choline

Choline is a compound that supports many important processes in our bodies. One egg provides 280 mg of choline, which covers about 50% of the body's daily needs. It's responsible for maintaining proper cell structure, muscle function, respiratory system, cardiovascular system, and brain memory, among other things.

4. Unsaturated fatty acids and lecithins

The recommendation is to limit your intake to a maximum of 300 mg per day, but this is not an indicator of atherosclerosis. The egg, on the other hand, also contains NNKTs (essential unsaturated fatty acids), which help lower total cholesterol and the so-called bad LDL cholesterol. The presence of NNKT and lecithin can therefore somehow balance the high cholesterol in the egg.

5. It's like cooking an egg hard

The result of the reaction of sulfur with iron, which can also be accompanied by a characteristic odor, is that a longer cooking time can cause a large loss of protein, even about 40 to 50 percent.