The nutritional values ​​of eggs – Italian Cuisine

The nutritional values ​​of eggs

The egg is a complete food, rich in protein and low in carbohydrates, ideal for those who practice sport and those who are attentive to the line. Be careful, however, because the yolk also contains cholesterol, so better not to overdo it

Hard or fried, for breakfast, lunch or dinner, alone or like ingredient of a beautiful salad, theegg it is one of those foods that, if consumed in moderation, is healthy is highly nutritious. Very protein is low in carbohydrates, is especially appreciated by sportsmen and by those who are particularly attentive to the line. In the egg there is also a good dose of cholesterol, which is why the consumption of one egg or at most two a week, especially for those suffering from hypercholesterolemia. But let's see in detail i nutritional values ​​of the egg.

Proteins and vitamins in the albumen

A chicken egg weighs approximately 55 grams and contains about 90 Kcal, of which 80% in the albumen. Egg white is yolk they are, in fact, two separate components and as such have different nutritional properties. The "egg white" is a watery solution in which they are dissolved protein (including albumin), about 10.5%, vitamins (especially those of group B) e mineral salts (potassium, magnesium and a small amount of sodium). Unlike the yolk, it is practically fat-free and therefore also cholesterol.

In the yolk, how many surprises

The yolk is a concentrate of lipoprotein substances dispersed in a mass composed of water and plasma. Its main components are, therefore, protein is fat. The latter, unlike those contained in other foods of animal origin, are above all monounsaturated is polyunsaturated, then benefits for the body. As mentioned above, a yolk also contains a good dose of cholesterol, about 200 mg per egg, therefore quite high considering that the daily requirement should not exceed 300 mg. At the same time, however, the "egg red" is also rich in lecithin that enhance the business of "Good cholesterol". In the yolk they are then dissolved mineral salts, in particular calcium, iron and phosphorus, e vitamins, the liposoluble ones and those of group B. The typical orange color is determined by a high presence of carotenoids, of the organic pigments contained in the plants. Therefore the more the yolk tends to red and the more the hen will have fed on alfalfa and corn.

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