Eggs are an essential source of nutrition, second only to mother's milk, containing all necessary nutrients. Given its role as the origin of new life, its high nutritional value is unsurprising.
Eggs have the highest quality protein among natural foods. Egg protein includes essential amino acids that the human body cannot synthesize and must obtain from food. With high digestibility, egg protein is almost entirely utilized by the body, converting into body proteins. Thus, it is also used as a benchmark for protein quality in other foods. The biological value of egg protein (i.e., the benefit derived from the protein) is 93.7%, compared to 84.5% in milk, 76% in fish, and 74.3% in beef.
Selenium
CP Egg is a source of selenium. Selenium, along with vitamin E as an antioxidant, helps to prevent cancer, heart disease, and other health issues by protecting your cells against oxidation. It aids cell regeneration and is essential for our health, including eye, heart, liver, hair, and nail health.
Protein
Eggs contain the highest quality protein among food groups. Egg protein includes sufficient and balanced amounts of essential amino acids needed by the human body. It is highly digestible and is used almost entirely by the body, converting into body proteins.
Vitamin
The egg white, rich in vitamins and minerals, should be eaten with the yolk. Eggs contain substantial amounts of vitamins A, D, E, and B, as well as other essential vitamins. They are also high in choline, which is necessary for brain health.
Naturalness
Eggs are the only food that retains its integrity in its natural packaging. In terms of food quality, they are second only to mother’s milk. Eggs provide countless benefits for child development and maintaining a healthy life for adults. Men need 550 mg of eggs daily, while women require 425 mg.
Questions and Answers
Eggs lose water and thus weight as they age. Fresh eggs are heavier than stale eggs. Holding an egg up to the light reveals a transparent look if it’s fresh, while stale eggs won’t appear transparent. When fresh eggs are broken, the egg whites are translucent, the yolk is undivided, flexible, and domed. Place an egg in salty water; if it sinks horizontally, it’s fresh, while vertical means semi-fresh. Floating eggs should be discarded.
The eggs should be consumed within 21 days from the production date. Eggs stored in the refrigerator for a week are fresher than those kept at room temperature for the same period.
Besides being rich in protein, eggs contain several vitamins, including A, D, E, and B. The vitamin A in the egg yolk contributes to good vision, a healthy respiratory and digestive system, bone growth, and protection against infections. Consuming eggs with vitamin C-rich foods improves iron absorption. Eggs are also one of the few foods that contain Vitamin D, necessary for bone health in children.
An egg yolk contains 213 milligrams of cholesterol. The egg white, however, contains neither cholesterol nor fat.
When buying eggs, ensure they are kept in a cold environment at the store. The shell should be clean, smooth, and sufficiently thick. Avoid cracked or broken eggs as they lose freshness faster.
To prevent spoilage, store eggs in the refrigerator (0-5°C) in their original carton without washing. Washing removes the protective layer. Avoid storing eggs near strong-smelling foods like cheese, onion, and fish as eggshells are porous and can absorb odors.
Eggs offer the highest quality, affordable protein available. This protein is crucial for the body, especially for children, whose diets should ideally contain at least half animal-based proteins during growth phases. As an ideal protein source, eggs hold great importance in child nutrition. Since egg protein contains essential amino acids in sufficient and balanced amounts, it is used almost completely by the body. This property makes it the standard for measuring the protein quality of other foods, with an egg protein biological value of 93.7%, compared to 84.5% in milk, 76% in fish, and 74.3% in beef.