Eggs - one of the oldest sourceseasily accessible protein not only for humans, but also for its distant ancestors. All kinds of eggs are suitable for human consumption. In addition to chicken, the different nations in the national cuisine use eggs:
- eggs of reptiles.
Broad distribution of chicken eggs in allWorld is due to a combination of two factors - ease of reception (after all, chickens rush every day, for almost a year, all) and their high taste and nutritional qualities.
Nutritional value of chicken eggs
High nutritional value of eggs in general, andchicken in particular, is due to a large number of high-grade animal protein - i.e. such a protein that contains all the amino acids necessary for a person, in 100 g of a hen's egg of 12.5 grams. In addition to proteins, 12 g of fat and 0.5 g of carbohydrates are also contained in the eggs of the chicken.
In addition, vitamins and minerals contained in it provide a special nutritional value for a chicken egg. After all, this product contains such important fat-soluble vitamins as:
- vitamin A - in one egg contains almostHalf the daily rate of this essential substance necessary for acute vision, as well as normal development in childhood (not in vain it is called a growth vitamin);
- vitamin E - a natural antioxidant, prevents aging, although it is in the egg a little - just some 5% of daily requirements.
Much more widely represented in chicken eggs are water-soluble vitamins:
- Vitamins of group B - are present almost in fullComposition, highlights vitamin B2 or riboflavin, responsible for the health and beauty of the skin - its 1 hen's egg contains about 30% of daily requirements;
- A lot in the egg and a vitamin-like substance such as choline, which improves mental abilities and memory, in one egg it contains an average daily rate;
- A lot in the egg and biotin, moreover this substance responsible for the health and beauty of the hair, was first isolated from the yolk of a chicken egg.
In addition, chicken eggs contain a largeThe amount of lecithin necessary for the health of the liver and blood vessels, and the rich mineral composition of this product, combined with the ease of its assimilation, make eggs an indispensable component of both curative and simple healthy nutrition. This is especially true for a boiled egg, the nutritional value of which depends on the time of its preparation: the most useful in terms of protein digestibility, and the safety of biologically active substances are soft-boiled eggs - they retain most of the useful compounds.
Nutritional value of quail eggs
The healing properties of quail eggs are known inMany countries. In particular, in Japan they were used as part of a rehabilitation diet for children who survived nuclear strikes. In general, this product is recommended for children and diet food, and despite the fact that the quail eggs have less protein than in chicken, the nutritional value of egg quail is generally higher than that of its other counterparts. They contain significantly more vitamins A, B1 and B2, as well as magnesium potassium and phosphorus than in chicken. In addition, they are much less likely to be responsible for allergic reactions.