Present in numerous food products, is rich in proteins, vitamins and minerals.
In the tortillas, either potato or French, in bakery products, confectionery, desserts, cookies, pasta, ready meals and ice cream, the egg is present.
In fact, according to the Institute of Egg Studies, over 50 percent of food businesses use egg products to food processing.
They say the egg is one of the most complete foods for humans. It is rich in proteins, which are mainly found in the clear. “These are good for muscle development, consumer recommended for elderly people who begin to lose muscle mass and for athletes,” said Amparo Lobato, communications director of the Institute for the Egg. Further, egg protein is of excellent quality, “the World Health Organization (WHO) used as benchmarks to measure the protein quality of other foods because it alone has nine essential amino acids,” says Lobato.
One egg provides significant amounts of a wide range of vitamins (A, B2, B12, D, E, etc..) And minerals (phosphorus, selenium, iron, iodine and zinc) that help to cover much of the daily nutrient intakes recommended and which are mainly in the yolk. The antioxidant action of certain vitamins and trace elements of the egg helps protect our body from degenerative diseases like cancer, diabetes and cardiovascular disease.
The energy content of an egg is 75 kilocalories and has 7.5 grams of total fat (2 grams of saturated fatty acids and 3 grams of unsaturated fatty acids).
It is also rich in oleic acid has antioxidant lutein and zeaxanthin, and stresses in biotin, another essential nutrient linked to skin protection and maintenance of body functions. The egg also provides nutrient called choline which encourages the development of the nervous system and brain in the early stages of life, helps prevent cardiovascular disease and improve brain activity in adults.
Cholesterol yes or no?
In the seventies the egg came to be reviled by high cholesterol. However, according to Lobato, a decade later studies have shown that not all dietary cholesterol, which eat is absorbed into the blood. “Research has shown that egg cholesterol is one of the less absorbed by the body,” he says.
Moreover, the egg is one of the most allergenic foods because of its protein so pure and although it may cause allergy in the early stages of life, with two or three years usually disappears.
Tips and curiosities
The Spanish Society of Community Nutrition recommends that adults consume between four and seven eggs a week. In children, the intake is reduced to three or four.
Egg Nutrients are digested better if cooked to raw.
It does brown than white, the color is determined by the breed of the hen, but does not affect its quality.
Only Grade A eggs are intended for human consumption. After their weight are classified into four types: XL (73 g or more), L (63 to 73 g), M (53 to 63 g) or S (less than 53 g).
The Class B eggs or “second quality” are not fit for human consumption and can be used by the egg industry, which once processed or not is for the food industry.
Avoid Salmonella
According to the Institute for Hygiene Silestone in Kitchen, the egg is an essential element in our diet, but largely cause food poisoning such as salmonellosis. Therefore, this entity, on the occasion of the celebration of World Egg Day, on 12 October, wanted to make a series of tips to avoid food poisoning at home:
* Examine the external appearance of the product.
* Do not break the cold chain.
* Do not mix raw food with cooked food.
* Clean any utensils and surfaces every time a food is handled differently.
* Cook foods by prolonged treatment at high temperatures.
Tags: food supplements, natural foods, nutritional supplements, Organic food, Trace elements, Vitamins and Minerals
