Eggs are the product of one type of poultry, each type of poultry can be divided into different types of eggs depending on the care, food, breeding environment. Eggs are foods with high nutritional value, eggs have enough nutritional components: protein, fat, calcium, iron, zinc, astringent, vitamin B12, vitamin D, fatty acids satiety, unsaturated fatty acids a pair and many pairs, cholesterol,… Moreover, the ratio of nutrients in eggs is very suitable and balanced. The nutritional composition in 100 grams of whole chicken eggs is as follows: 14.8 g of protein; 11.6 g of fat; 55 mg calcium; 2.70 mg of iron; 47 μg folat; 210 mg of phosphorus; 1.29 μg of vitamin B12; 700 μg of vitaminA; high-satiety fatty acids paired with 1.36 g; 470 mg cholesterol, along with many other satiety, fatty and unsatuce acids.
Fresh eggs (new eggs) have two parts, there are clear boundaries between yolks and whites, eggs for a long time that the nomity is no longer. Egg yolks have a very high nutritional value, in 100 grams there is a protein of 13.6 grams; lipids 29.8 grams; 134 mg calcium; iron 7.0 mg; zinc 3.7 mg; folat 146 μmg; vitamin A 960 μg; cholesterol 2000mg and there are many other vitamins and minerals, as well as unsatuminal fatty acids one or more paired. The composition of the whites has less nutrients, in 100 grams there are 10.3 grams of protein; calcium 19 mg. Egg protein is a very good source of essential amino acids that play an important role for the body, especially necessary for the development of both weight and height of the child. Eggs with a very precious source of fat are lecithin, lecithin is usually found in other foods (except soybeans). Lecithin helps reduce cholesterol, increase HDL cholesterol (good cholesterol) and reduce LDL cholesterol (bad cholesterol) existing in the human body. Also lecithin helps to lose weight, helping to break down and disperse fat in food and in the blood into smaller molecules. At that time, the body will use this amount of fat that has been broken down as a fuel source to provide energy for the body rather than reserves in cellular tissues.
Although eggs contain significant amounts of cholesterol (600 mg of cholesterol/100g of chicken eggs), there is a favorable correlation between Lecithin and cholesterol so Lecithin will play a role in cholesterol conditioning, preventing atherosclerosis and excreting cholesterol from the body.
Yolks and egg whites have a different degree of ionization. With yolks, due to the emulsion and nutritional components dispersed evenly, eating raw or ripe is also easy to assize and absorb. Raw or bare egg whites easily cause abdominal indigestion. Therefore, egg whites need to be cooked before eating. Eggs are familiar food and rich in nutrients, nutrients are proportional, so eggs can be used for both children and adults. For young children from 6 to 7 months of age, 1/2 of the egg yolk is eaten each meal; children from 8 to 9 months old, 1 egg yolk or 4 quail eggs per meal; children from 10 to 12 months of age feeding both yolks and whites and 1 fruit per meal; children from 1 to 2 years old eat from 3 to 4 fruits per week. For adults, it is recommended to eat only 3 fruits a week, people with hypertension or high cholesterol in the blood can still eat eggs, since it does not increase blood pressure and blood cholesterol, however only 1-2 fruits per week should be eaten a week.
How to choose eggs of good quality:
Scan on the light source: Grasp the egg in the palm of the hand, open only the two ends of the egg, the eye looks at the egg head, the other end illuminates one light source (sunlight or electric light). Observe the inner part of the egg with blood stains? are there parasites, helminths, anything strange?. The screening egg is pink, transparent with a pink dot; airbags with a diameter < 1cm, fixed surround line.
Drop into a 10% saline solution: when dropping into the egg solution sinks to the bottom means that new eggs lay during the day. Eggs suspended in the solution mean that the egg has laid 3-5 days. If the egg floats on the surface of the solution, the egg has left for more than 5 days.
Method of shaking eggs: hold the egg between the index finger and thumb, quietly shake. New eggs shake without squeabble, the longer the egg is shaken, the more squeabbles.