For many years, thousands of eggs are included in the human diet.
However, disputes between doctors and nutritionists about the benefits and harms of eggs do not cease to this day.
Chicken egg is a food-asymmetrically oval, top-coated shell, under which the inside is white and yolk. Get this product from various breeds of chickens because of their reproductive capacity.
People started raising chickens about 10 thousand years ago, probably in Southeast Asia and China. First domesticated chickens were dzhunglevye belonging to the pheasant family, which now can be found in these countries.
Currently, in addition to farming, the production of eggs engaged in poultry farms around the world. According to preferences, a number of countries prefer to breed to breed hens laying white and pale yellow eggs (in the United States and Russia, they are considered of higher quality) or brown (in the UK). In fact, taste and nutritional properties of the white and brown eggs are identical and the only difference between them is that the brown shell somewhat thicker and stronger, so they are more suitable for transporting.
On yolk color affects food that nourishes the chicken. The more carotenoids in the feed (the natural pigment of red and yellow), the more saturated will be the color of the yolk. Carotenoids are found in alfalfa, corn and other plants that are traditionally fed chickens. That is why the domestic chicken eggs tend to have more intense color yolk. But bright yolk still not talking about the poor quality of the eggs, but only about the fact that in the feed, which feed the chicken, contained little of carotenoids.
During receipt of eggs sold their mark depending on the category and the allowable storage period. Labelling, however, is present only on products from poultry farms and domestic chicken eggs, sold in the market, free from all classifications. This product buyer buys at your own risk. It consists marking of letters and numbers, which hides the information about the weight and age of the product. For example, the letter "D" indicates that the egg diet, and the letter "C" - that table eggs. The letter "B" means that the egg is the highest category and weighs more than 75 grams, "O" - selective eggs weighing 65-75 grams, the figure "1" is on the eggs of the first category with a weight of 55-65 g, "2" - the second category with a weight of 45-55 g, "3" - the third category on the eggs weighing 35-45, the most common are the second category of table eggs, it is the "C2".
Use in cooking
Cooking possibilities eggs surpass many foods. They are baked in the oven, cook hard-boiled or soft-boiled eggs and make omelets, salted, pickled, added to smoothies, pastries, salads, toast, cutlets. Many products made of dough eggs are an essential ingredient without which it will not turn lush and tasty confection.
The freshness of eggs can be determined in several ways. In cooking, use both fresh eggs and 2-3 hnedelnoy ago. If properly stored (7-13 degrees) can not be afraid that the eggs lose their nutritional value. Fresh eggs are ideal for cooking poached or fried eggs. But if you cook hard boiled eggs and fresh, they are poorly cleaned, so for salads and other dishes with boiled eggs is better to use the product, which for some time has lain in the refrigerator. In sauces, omelets, casseroles, tests and other dishes where appearance is not important, the storage period is not critical (of course, within reason).
The composition and caloric content of eggs
100g egg contains 76, 15 g of water 12, 56 g protein, 9, 51 g fat, 2, 5 grams fiber, 1, 06 g of ashes, 0, 72 g carbohydrate; vitamins retinol (A), thiamine (B1), riboflavin (B2), niacin (PP or B3), choline (B4), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), cyanocobalamin (B12) ascorbic acid (C), alpha tocopherol (E) calciferol (D), phylloquinone (C); macronutrients: phosphorus, sodium, magnesium, potassium, calcium; trace elements fluorine, zinc, selenium, copper, manganese, and iron.
Caloric egg is about 143 kcal per 100g of product.
The use of eggs
The egg contains more than one hundred useful substances so that the main benefit of eggs is that they can be used as a conventional food or for therapeutic nutrition. Egg white is the most valuable and effective form of protein that the body uses to "build" muscles. Even in the milk and beef is not as nutritious enzyme, as in a chicken egg.
The egg represented virtually the entire periodic table, in addition, it is almost entirely (97%) absorbed by the body and makes the slag.
Also, the use of chicken eggs is that in its composition contains polyunsaturated fatty acids, which play an important role in the prevention of neural and cardiovascular diseases, as well as selenium and carotene, which have antioxidant properties, improves skin cancer warning, establish the work of the reproductive system.
The structure of eggs includes niacin needed for the formation of sex hormones and power cord. And in the yolk contains vitamin D, which promotes calcium absorption by the body and strengthen bone. Letsiin improves memory, good for the liver, and improves mental faculties. Lutein is contained in the yolk, it helps to avoid problems with vision, and choline helps prevent cancer.
Useful not only the eggs but also egg shells, as in its composition has a large number of micro and macro, the first of which is the calcium.
The composition of eggs contains saturated fats, so their regular use leads to an increase in blood cholesterol. And if you get involved in eating raw eggs, there is a risk of contracting salmonella.
Harm eggs may have on children, and cause the onset of allergies, so you should limit their number in your diet.