2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
As a result of scientific research conducted by scientists, it has been proven that over the past thirty years, the chicken egg has undergone significant changes, the weight and size of which have increased. In addition, it has acquired a number of valuable properties.
Scientists compared the composition of eggs, as well as their size, with data from the end of the last century. As a result, curious data was obtained:
- increase in egg size mainly due to the increase in protein mass;
- about a quarter reduction in saturated fat;
- Reducing the calorie content of the product;
- more than 1.5 times the concentration of vitamin D.
The reason for the improved quality characteristics of eggs, according to scientists, lies in the change in the diet of birds that 30 years ago ate he althier and better food.
Canadian scientists came to interesting conclusions, who found that eggs have the ability to lower blood pressure. Moreover, this characteristic is only in scrambled eggs, the digestion of which in the human digestive tract leads to the formation of protein. And it, in turn, blocks the activity of the hormone that causesvasoconstriction and increased blood pressure.
Cholesterol, which is part of eggs, is especially harmful to he alth. They are rich in yolk, which has been studied in detail by American scientists. The studies lasted 20 years with the participation of about 20 thousand men. As a result, the harmful effect of the product on the he alth of a strong part of the population was proven:
- Eating 1 or more eggs daily for a he althy man increases the risk of premature death from heart disease by almost 25%.
- If a person also suffers from diabetes, then the risk of death from heart disease increases by 2 times!
In the course of this study, 2 groups of men were studied: he althy and diabetic. The average number of eggs eaten per week was 7 or more. Accordingly, scientists concluded that he althy men are allowed to eat up to 7 pieces a week without damage to the heart, while they are absolutely contraindicated for diabetics. But we should not forget that egg yolk cholesterol is necessary for the body to form bile.
Nutritional value of eggs
An excellent source of proteins has always been considered a chicken egg, the nutritional value of which is determined by the content of the most complete protein, and it is almost completely absorbed by the body. It contains all the essential amino acids in the optimal ratio. Also in this product are mainly polyunsaturated fatty acids and phospholipids (1/3 of which is lecithin). When cooking eggstheir nutritional value practically does not decrease.
The composition of eggs includes a large number of valuable proteins, such as lysozyme, ovalbumin, ovotransferrin, etc.; enzymes, which include diastase, protease, dipeptidase; vitamins A, PP, D, cholesterol and fatty acids, B vitamins. And this is not the whole list. Eggs also contain a large number of minerals: 55 mg of calcium, 140 mg of potassium, 192 mg of phosphorus, 156 mg of chlorine, 176 mg of sulfur, 134 mg of sodium, 12 mg of magnesium, 2.5 mg of iron, 1.11 mg of zinc, 83 micrograms of copper (per 100 g of edible part of eggs).
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