eggs
Eggs are one of the staple and staple foods that have a high nutritional value. It has been used since ancient times. There are several types of eggs, such as ostrich eggs, geese, pigeons, quail, and chicken. Eggs produce ovulation of females, and the most consumed and requested is chicken eggs, followed by pigeon eggs, and here we will talk to him extensively.
Egg components
Eggs consist of three parts:
- the outer shell.
- Mah: This is known as yolk.
- Albumin: This is known as whiteness.
Both yolk and egg whites contain a large amount of proteins that give the body high nutritional value, and egg yolk contains a large amount of fat and soluble cholesterol, so whiteness is the ideal food.
Nutrients containing the egg:
- Fat: 5.3 grams.
- Protein: 6.3 grams.
- Calories.
- Cholesterol: 212 g.
- Vitamin A: 1183 units.
- Vitamin D: 85 units.
- Calcium: 129 mg.
- Iron: 4.4 mg.
- Saturated fat: 1.6 g.
- Phosphorus: 464 mg.
- Collin: 610 mg
- Selenium: 77 micrograms.
Benefits of boiled egg whites
The nutritional value of the milk is not different when the cooking method changes. Food value is constant, but eggs are cooked well until full maturity, to maintain the health and safety of the body, and to avoid viruses that cause general poisoning in the body.
The egg whites are low in calories, completely free of saturated fats and others. Protein is very high in it. It is the largest component of albumin formation. It contains an average of calcium, phosphorus, steel, magnesium, selenium and potassium.
Nutritionists are advised to take whiteness and dispense as much as possible. It carries the same nutritional value, with no fat or calories, which increase the risk of many cardiovascular diseases.
Proteins found in eggs
Egg whites contain all types of protein as mentioned above, which are more than 30 species. The most important of these proteins are:
- Valbomin: It forms 54% of the content, and works on this protein to protect the body from diseases that reduce the immunity of the body, which is an antibacterial and oxidation, which is responsible for the biological activity in the body.
- Conalbumin: 12%, which acts as a natural antimicrobial agent.
- Oophomocoid: accounts for 11% and helps in proper digestion.
- The ovo globulin: forms 10%, and works to prevent egg corruption.