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How many calories does an egg have per hard?
Table of Contents
1. It's a full-blown protein
Egg protein has a high biological value because it contains all the exogenous amino acids that we should provide with food in optimal quantities and proportions. That's why it's called a prototype protein. Egg protein also contains lysose. It belongs to enzymes with bacterial and antiviral properties, so it can support immunity to infections. Lysose retains its properties after heat treatment, so cooked eggs can still support our immune system.2. It's rich in vitamins and minerals
The egg, and in particular the egg yolk, contains many valuable vitamins and minerals. The egg contains fat-soluble vitamins A, D, E, and K. It is a good source of vitamins A and E. One egg covers about 10% of the daily requirement for vitamin A and 7% of daily requirements for vitamin E, which belongs to natural antioxidants. The Egg is also a source of B vitamins such as B1, B2, B3, B5, B6, B12 or folic acid. It also contains many mineral ingredients such as magnesium, phosphorus, potassium, sulfur, or iron.3. The source of the choline
Choline is a compound that supports many important processes in our bodies. It's responsible for maintaining the proper structure of cells, muscle function, respiratory function, cardiovascular function, as well as the brain, affects memory, etc. Among food products, the most choline is found in the yolk of chicken eggs. One egg provides 280 mg of choline, which covers about 50% of the body's daily needs.4. Unsaturated fatty acids and lecithins
Because of the cholesterol content in eggs, for many years it was widely believed that it should be restricted in the diet to prevent asthma. In an average egg weighing 50 g, we can find 186 mg of cholesterol. The recommendations say to limit your intake to a maximum of 300 mg per day. We now know that excessive cholesterol intake with food can increase your blood levels. However, it is not an indicator of changes in your atherosclerosis. The most important factor is its content in LDL lipoproteins and HDL.5. It's like cooking an egg hard
Remember not to cook eggs for more than 10 minutes, because longer cooking can cause a large loss of protein nutritional value, even about 40 50%.
