Eggs are an important source of food after the mother's milk, which contains all the nutrients the person needs. It is not surprising that the nutritional value is high if it is thought to be the essence of a new life.
Egg has the highest quality protein in all natural foods. Because the protein in the egg contains amino acids that are not synthesized in the human body and are absolutely necessary to be taken from the outside with nutrients in sufficient and balanced quantities. Since its digestibility is high, it is used fully by the body by turning into body proteins. With this feature, it is also used in the calculation of protein quality of other foods. The biological value of the egg protein, in other words, the benefit from the protein is 93.7%, whereas it is 84.5% in milk, 76% in fish and 74.3% in beef.
CP Egg is the source of selenium. Selenium, along with vitamin E as an antioxidant, helps to prevent cancer, heart disease and other health problems by protecting your cells against oxidation. It helps cell proliferation and is an important element for our health, eye, heart, liver, hair and nails.
Eggs have the highest quality protein in the food groups. The egg protein contains enough and balanced amounts of amino acids which must be taken into the human body. Since its digestibility is high, it is used fully by the body by turning into body proteins.
The egg whites, which are rich in vitamins and minerals, should be eaten together with the yellow part. Eggs contain substaintial amount of A, D, E and B group vitamins and other vitamins. There is also a large amount of choline in the eggs which is necessary for the brain.
Naturalness Egg is the only food that is not tampered with its natural packaging. In terms of food quality, it is the second after mother's milk. There are countless benefits of eggs for the development of children and for a healthy life for the elderly. Men need 550 mg, women need 425 mg eggs eggs.
Questions and Answers
Since the egg loses its water while waiting, its weight is also reduced. For this reason, fresh eggs are heavier and stale eggs are light. It looks transparent when fresh eggs are observed towards to light, whereas transparent images are not encountered in stale eggs. When fresh eggs are broken, the egg whites are translucent, the yolk is undivided, flexible and domed. Fill a bowl with salty water and leave the egg in the water, it is fresh if the egg is standing horizontal on the bottom of the bowl, medium-fresh if it is in the vertical position. Throw the eggs floating on the surface of the water.
The eggs should be consumed within 21 days from the date of production. The eggs are stored in the refrigerator for a week are fresher than the eggs are stored in the room temperature for one week.
In addition to rich protein content, the egg contains a large number of vitamins, mainly A, D, E and B. Vitamin A in the egg yolk helps for good eyesight, healthy respiratory and digestive system, bone growth and protection against infections. If the egg is consumed with vitamin C-source food, it increases the absorption of iron. The eggs are one of the few vitamins among the food sources which contain Vitamin D that can be absorbed by skin from sunlight too, and its deficiency may cause bone disorder in children.
An egg yolk contains 213 milligrams of cholesterol. There is no cholesterol and fat in the egg white.
When buying eggs, care should be taken whether they are kept in cold places in the shop. The shell of the egg should be clean, smooth-looking, in sufficient thickness and less rough. Cracked and broken eggs should not be bought because they lose their freshness more quickly.