About the egg

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Eggs are one of a whole series of natural foods that provide the body with the right balance. The most common characteristic of eggs is its differentiation with other foods, its full protein composition (containing all the essential amino acids), and the common ingredients in it, such as choline, lutein and xanthine, and low energy production. It helps to lose weight especially at breakfast. It has been proven today that the benefits and appetite of eggs in the body are so much that they should not be removed from dietary foods, especially in view of their complete integration of the brain and the body, preventing blindness and common cold in the young, and maintaining the system Nerve and memory and help with heart and jaw health The other side, which contains 100% of soluble vitamins in fat and 80-70% soluble vitamins in whole eggs, contains an important part of the protein and a lot of minerals. It is good to know that the major part of egg fat is unsaturated and egg cholesterol has an effect on increasing cholesterol levels. does not have.

In fact, egg protein is so high that it is used as the standard for comparing other proteins. Egg protein has a biological value (absorption percent) of 93.7%. The biological value of protein in the diet is 84.5% for milk, 76 Percentage for fish and 74.3% for beef. While eggs provide only 3.1% of the average daily energy needed, it is a rich nutritional supplement, which means more nutrients supply energy to the consumer, and helps to lose weight. .

The egg protein contains the most complete protein and has the highest absorption and has the most essential amino acids necessary for the body as compared to other proteins such as meat, milk, chicken and fish. The egg protein has both high caloric content and its content, which is 60% to 40% .

Due to the high quality of egg protein, this substance plays an important role in the production of food, especially when eating breakfast, and therefore causes weight loss, as it also produces a very low calorie intake. Egg proteins test for muscle mass during It prevents or reduces aging and, while weight loss, maintains muscle tissue consistency.

Lutein and xanthine eggs are a very important source of these two carotenoids. These two components help to create pigment in the retina maculae by filtering natural and artificial UV rays into the eyes and, as a result, protecting the eyes from damage, and preventing the antioxidant action from free radical damage to eye cells. Eating egg yolk, spinach and broccoli has been shown to cause more than 20% reduction in the risk of cataracts and more than 40% reduction in the likelihood of retinal damage in the elderly.

False beliefs about egg cholesterol
Unfortunately, eggs in the past few years did not have a good place to eat in people's diet because it was thought to increase blood cholesterol levels as a result of cardiovascular disease and heart attack. Today, many studies have shown that egg consumption is even more than one. In a large percentage of people without any relation to sex, their age and sex not only does not increase blood cholesterol, but can also be good for the heart. It should be noted that what is involved in the production of blood cholesterol is saturated fatty acids, especially trans, not cholesterol And in the case of chicken, the main fatty acids are redo Unsaturated, and cholesterol produced by the production of eggs in the form of HDL (good cholesterol) and low-atherogenic LDLs, which does not make any significant changes in LDL: HDL, meaning that egg cholesterol plays a role in increasing cholesterol and heart disease - No vascular.

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