Egg, boiled or fried, perhaps - the most traditional variant of a breakfast of the modern person. Indeed, what could be easier and faster than cooking such a dish? Accessibility, low cost, simplicity of cooking and energy value of the egg made this product so popular.
What kinds of food do you eat?
All kinds of bird are suitable for cooking, and also the eggs of turtles are edible. But the most common and consumed are chicken and quail, less often - turkey, goose and duck. The last two species have a peculiar taste and smell, and they should be cooked for at least 15-20 minutes to prevent salmonellosis.
Swallow eggs are considered exotic. In European countries, eating eggs of wild birds is prohibited, in order to avoid the incidence of specific infections.
Chicken Egg is the most popular product. There are two categories: dietary and table. Dietary eggs are only the first 7 days, then go into the category of canteens. The category of eggs depends on the mass, and the color of the shell - on the laying hen's diet.
Energy value: a chicken egg, regardless of the category and color, has the same calorie content and the ratio of protein and fat.
You can store chicken eggs at room temperature for up to one month, quail eggs for up to two months. Boiled eggs can not be stored for longer than a day. First of all, a chicken egg is a natural, easily digestible food product. Most fully it is digested in boiled and fried form. The protein contains most of the amino acids necessary for a person, and the yolk contains vitamins and minerals. In addition, the egg is simply delicious food and is liked by many people.
The product is useful in dietary and baby food. Energy value: a chicken egg has a calorie content( per 100 grams) of 157 kcal. This allows you to use it in the diet of people who are monitoring their health.
As for other types of eggs, their energy value:
- egg duck - 200 kcals;
- turkey egg - 171 kcal;The goose egg is 200 kcal.
Ingredients
Egg consists of yolk and protein. Protein is the most "weighty" part, the yolk is a bit lighter than protein.
Yolk is very nutritious, it consists of fat, protein and cholesterol. Contains fatty acids: linoleic, oleic, palmitic and a number of others.
Protein on 9/10 consists of water and 1/10 of protein itself. In addition, egg white contains a small amount of carbohydrates, glucose, B vitamins, enzymes.
The egg shell is not used in the diet, although it is a source of natural calcium.
Egg egg: composition and energy value of
The source of proteins, so necessary for each person, is the egg protein. Its energy value is only 44 kcal per 100 grams. For comparison: in low-fat milk - 69 calories, in lean beef - 218 kcal.
An egg protein, whose energy value is not too high, should be consumed as a source of niacin needed for brain activity and the functioning of the human reproductive system( hormone production).Vitamin K, contained in the protein, improves blood clotting, and choline strengthens memory and has a hepatoprotective effect.
The most important feature of the protein is its almost complete digestibility by its human body( it is digested by 94%).Therefore, egg white is recognized as the standard of biological value in human nutrition, all other protein products( animals or plant) are compared with it by the content of amino acids. A small energy value of egg protein makes it irreplaceable with diets.
Protein consists of a protein mass of albumin( ovalbumin), which contributes to the overall maintenance of the level of good cholesterol in the body.
Energy value of eggs and vitamins
The physiological rate of consumption of chicken eggs per year is about 260 pieces, and most often it is exceeded. Many just love this product. So what gets the human body along with the egg:
- protein - 12.6 g;
- fats - 10.6 g;
- carbohydrates - 1.12 g;
- vitamin A( retinol);
- vitamin B( thiamine);
- vitamin D;
- calcium;
- phosphorus;
- potassium;
- cholesterol.
Large producers are currently producing eggs from the poultry factory, enriched with selenium and iodine, which is very useful.
Protein / fat / carbohydrate ratio: 3.3 / 6.6 / 0.2.
The energy value of a boiled egg does not differ from the value of a raw egg, but the fried egg is much more caloric( up to 250 kcal depending on the amount of oil used).
It is important to remember that the weight of the middle testicle is 47-50 grams, the large one is 70 grams.
Who is contraindicated in the use of eggs?
Although an egg is a valuable food, some people should be careful when using it.
First of all, the harm can manifest itself in the form of an allergy, often quite strong. It is interesting that the source of it is the yolk. In this case, you can try to prepare omelettes, scrambled eggs and salads solely from protein. Energy value of egg protein is low, and it contains a lot of useful substances. If the allergy does not pass and after the refusal of the yolks, you can go to quail eggs - they are considered less allergenic.
The egg should be taken with caution by individuals with unhealthy liver prone to atherosclerosis and with high cholesterol levels in the blood.1-2 eggs per week is enough to satisfy the body's need for a natural yolk and protein. It can also be used in the preparation of egg whites, they do not contain cholesterol.
Rarely, but there is an individual protein intolerance, in this case you can not eat not only eggs, but also chicken meat, and products( for example, baking) containing protein.
The eggs should be washed with running water and heat treated to avoid contamination with salmonella.
Quail eggs: energy value and use of the product
Popularity as a food product quail eggs was acquired not too long ago, before that they remained quite exotic, more often baby food.
Quail eggs differ from chicken with a small weight and mottled mottled coloring. The weight of one quail egg does not exceed 10 grams. From quail eggs, you can cook the same dishes as chicken, and often they are used to decorate a festive table.
The peculiarity of the product is that quail eggs can be eaten raw, without fear of salmonella: quails are resistant to this disease. So some vitamins and trace elements will not be destroyed when cooking dishes and completely fall into the human body. In addition, the production of quail eggs does not use antibiotics and vaccines, which makes them safe to use.
Energy value: egg quail is more caloric than chicken( 168 kcal per 100 grams).In addition, quail eggs are less likely to cause allergies, and in terms of phosphorus, potassium and iron content, they outnumber chicken by several times.