In this post everything related to the egg is pointed out, emphasizing its importance in our diet.
The content of the egg is capable by itself of giving origin to a new living being and that is why we can affirm that the egg is one of the most complete foods that exists. The egg possesses a great quantity of nutrients.
Eggs are easy to prepare, combine and consume either as a main ingredient or as a main ingredient in different dishes such as breakfasts, salads, pastas and desserts.
Eggs are the basis of almost all recipes. For example, some of its combinations, such as white with sugar resulting in the well-known merengue.
The eggs we usually eat are chicken eggs, but they could also be pava, pata, quail or ostrich eggs.
The egg is designed by nature as an ideal structure to protect and feed the embryo, which develops from a fertilized egg, grows during the incubation period and gives rise to a chick, which is born with the hatching of the egg.
Physical and chemical barriers exist to protect the embryo from external contamination and bacterial growth.
The shell consists of calcium carbonate and its function is to protect the embryo.
The yolk is the third part of the egg and the yellow portion. It is composed mainly of fats, proteins, vitamins and minerals.
The white, viscous and transparent texture, is formed in 90% of water, the rest is made up of proteins (ovalbumin, the most abundant) and vitamins. The egg white is the only food that provides protein without fat.
Eggs do not provide fibre or carbohydrates.
The egg protein is considered as a reference standard to compare nutritionally to other proteins in different foods, because it is the protein with the highest biological value (it contains the essential amino acids for the organism).
The egg is an excellent source of iron, concentrated especially in the yolk (depending on the feed of the hens), phosphorus, potassium and magnesium.
Eggs should always be kept refrigerated, and their duration is approximately 28 days from laying.
If the egg is in poor condition, it can carry pathogenic germs such as salmonella, whose main symptoms in our body are those affecting the gastrointestinal tract.
When the raw (whole) egg is immersed in water, if the egg goes to the bottom of the container, it means that it is fresh and if it floats it is not fresh.
It is important to know that lecithin and unsaturated fats contained in the yolk reduce the intestinal absorption of cholesterol in our body.
If you want to learn more about eggs you should visit https://www.eggnutritioncenter.org/
And you, how many eggs do you eat per week? Did you know that their consumption was so important in a balanced diet?
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