Eggs – Role of eggs in your diet
Eggs – All about egg
Views on the role of eggs in the diet have varied drastically over the years. Traditionally, eggs were thought of as an excellent, low-cost source of nutrients, and people were encouraged to eat them daily. Eggs are highly nutritious. They are an excellent source of high quality protein, and they provide significant amounts of several vitamins and minerals. Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients.More recently, views on the role of eggs in the diet have changed again. As scientific understanding of the role of dietary factors in heart disease has increased, advice to restrict egg intake has been modified.
Eggs have other desirable properties in addition to their nutritional value. They are inexpensive, convenient, easy to prepare, and easy to chew, and they play important roles in a wide variety of recipes.
Advantages of Egg Consumption for Human Health
Eggs are an inexpensive and highly nutritious food, providing 18 vitamins and minerals, the composition of which can be affected by several factors such as hen diet, age, strain as well as environmental factor. Eggs are a well known rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes, hormones and other body chemicals. Unfortunately, unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Thus eggs are the perfect sources and a smart food choice for those who reduce their intake of carbohydrates in a bit to lose excess weight.
Nutritional Value of Eggs
Eggs are highly nutritious foods. One large egg provides about six grams of protein; about half of this protein is in the egg white. Egg white is considered an ideal protein — the one by which all others are measured — because it contains all the essential amino acids in proper proportion for human nutrition. Of the total fat in eggs, more than half is the unsaturated variety. Eggs are a significant source of iron,riboflavin, folate and vitamins B12, D, and E. The iron in egg yolks,like the iron in meat, is highly bioavailable; egg yolks may therefore be valuable in the diets of individuals who may need more iron, such as infants.An egg’s contribution of vitamin D is noteworthy because the egg is one of the very few foods that supply this nutrient. About the only nutrient not found in an egg is vitamin C.
Eggs are one of the best sources of a nutritionally important substance called choline; the other top sources are milk, liver, and peanuts.The human body manufactures its own choline, but it may not always be able to make enough of it to fully meet the body’s needs. Therefore, dietary sources of choline may be necessary. Choline is also being investigated for possible beneficial effects on cognitive function
Eggs – Cooking recipes