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Flan, mayonnaise, pancake, sponge cake, hollandaise sauce, fried, hard and so we could always name the different shapes that the Egg. Since 1996, every second Friday in October has been World Egg Day. Learn about its uses and curiosities, and the opinion of a nutritionist on this food which for many years has had a bad reputation.
Victoria Hofbauer (MN 8150) from CINME (Center for Metabolic Research) specifies that: “For a long time, it was said that we should only eat the white of the Egg because the yolk provided a lot of cholesterol and you should not consume more than 3 units per week. We now know from multiple studies that the cholesterol in the yolk of Egg it does not significantly influence blood cholesterol, and their daily consumption is not a risk factor for the occurrence of cardiovascular diseases. In fact, the American Heart Association has stated that there is no additional risk of cardiovascular disease from cholesterol in the heart. Egg, and recommends the consumption of one egg per day for its high nutritional quality. “
Benefits of Egg
Victoria Hofbauer shares with us these six advantages that the Egg to one food balanced, varied and nutritious.
- After breast milk, it is the best quality protein with high biological value. The FAO (Food and Agriculture Organization of the United Nations) assures us that: “Eggs are the most nutritious food there is, with only 71 Kcal. They contain all 9 essential amino acids and are used as a standard to measure the quality of protein in other foods. With an efficiency rate of 93.7%, they get the best rating of all foods ”.
- Provides carotenoids and choline, nutrients involved in sight and the nervous system. Choline is currently considered an essential nutrient, this means that we have to consume it in the food daily, since our body is not able to produce it. This nutrient becomes even more important during pregnancy and breastfeeding, when the reserves are depleted due to transport to the fetus, since it participates in the development of its brain.
- It is the only food that naturally provides vitamin D, deficient in our country and even more in winter.
- It is a source of vitamin A, E and all of the B complex, as well as phosphorus, magnesium and zinc.
- It contains monounsaturated fatty acids such as those in olive oil, which together with the food health helps lower cholesterol.
- Increases satiety by providing fewer calories, which helps reduce calorie intake for the day.
Curiosities of the Egg
- 40% of its proteins are concentrated in the yolk, while 60% in the white.
- The color difference in the shell of the Egg It depends on the breed of the hen.
- The color difference in the yellow of the Egg Depend on food and the brood of the hen.
- There is a very simple way to determine the freshness of a Egg, you only need a container with water. When you place the Egg inside, if it stays at the bottom it is cool, and if it floats it is not recommended to eat it.
Necessary care
To avoid the risk of contracting foodborne illnesses when eating eggs, Victoria Hofbauer recommends that you always keep them in the refrigerator and when preparing them, always consume them well cooked, until the yolk is yellow. closed.
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