Volantino

EGGS: A SPECIAL FOOD NUTRITIONAL QUALITY Eggs are an ancient food and, for centuries, have been an important source of nourishment either as a main dish or as an ingredient in recipes. Although eggs have a low energetic content, nutritionally they are rich in nutrients which makes them healthy and unique. Let’s have a better look at their nutritional characteristics. Eggs: • have a high content of excellent quality protein because of the type of amino acids they contain. No food has a comparable or better quality of protein. On average 100 g of raw egg contains 12 g of proteins, but the quantity may vary with the species and age of the hen. The gelatinous structure of the albumen is mostly water (88%) and contains proteins, including ovalbumin which is the most important protein in the egg white. • contain about 10% fat which is mainly in the yolk. Eggs contain saturated and unsaturated fats, the fat called cholesterol , and are a major source of choline: an essential compound linked to the proper functioning of cells. • are a source of almost all vitamins , with the exception of vitamin C, and contain carotenoids which have antioxidant properties. The carotenoids are in a lower concentration than in other foods, such as green leafy vegetables, but are more easily absorbed than those contained in foods like spinach. • are a good source of phosphorus and selenium , while the iron in the yolk is poorly absorbable. Cholesterol brings to mind something negative for health. However cholesterol is a building block of cells and has various key functions, including contributing to the production of vitamin D. Cholesterol is present in other food and is not in itself harmful (in healthy people). The influence of other factors, such as the amount of refined sugars and saturated fat, and/or genetic factors may increase its levels in the blood and cause health problems. FOR THE CURIOUS