Nutritive value of an eggby Asmita Gaire | 29-01-2020 19:30 |
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 Nutritive value of an egg Eggs are among the most nutritious foods on the planet. In fact, a whole egg contains all the nutrients needed to turn a single cell into an entire chicken. However, eggs have gotten a bad reputation because the yolks are high in cholesterol. But cholesterol isn't that simple. The more of it you eat, the less your body produces. For this reason, eating a few eggs won¡¯t cause a high rise in cholesterol levels. Eggs consistently raise HDL (the ¡°good¡±) cholesterol. For 70% of people, there is no increase in total or LDL cholesterol. Some people may experience a mild increase in a benign subtype of LDL. The egg is one of the most complete and versatile foods available. It consists of approximately 10% shell, 58% white and 32% yolk. Neither the colour of the shell nor that of the yolk affects the egg¡¯s nutritive value. The average egg provides approximately 313 kilojoules of energy, of which 80% comes from the yolk. The nutritive content of an average50gm egg includes 6.3 g protein; 0.6 g carbohydrates; 5.0 g fat (this includes 0.21 g cholesterol). Egg protein is of high quality and is easily digestible. Almost all of the fat in the egg is found in the yolk and is easily digested. Eggs contain every vitamin except vitamin C. They are particularly high in vitamins A, D, and B12, and also contain B1 and riboflavin. Minerals Eggs are a good source of iron and phosphorus and also supply calcium, copper, iodine, magnesium, manganese, potassium, sodium, zinc, chloride and sulphur. All these minerals are present as organic chelates, highly bioavailable, in the edible part of the egg. |
