Nutritional value of the egg

The eggs are among the richest in nutrients foods that are offered by nature. The eggs are rich in calcium, iron, sodium, potassium, A vitamin, niacin, biotin –vitamins, metals, trace elements and proteins of high nutritional value. They also contain hardly any fats, excellent cholesterol and they give excessive power and energy concerning their small size. In Greece, during the recent years the egg is believed to be the most discredited aliment and even nowadays, it is falsely related to cholesterol. However, the egg’s high lecithin content (a protective lipid against cholesterol) restores balance and as a result, the contribution of the egg in the raise of cholesterol is inconsiderable. The quality of proteins that eggs include is of great importance. The proteins of egg hold all the nine essential, crucial amino acids which our system requires. The eggs have benignant effects for the eyes. They contain lutein and zeaxanthin that provide protection against macular degeneration. Macular degeneration is the main cause of vision loss and blindness among the elderly.

A-vitamin which is found in eggs assists eyesight during the night. D-vitamin helps in calcium absorption. Furthermore, the eggs offer considerable amounts of magnesium, zinc, calcium, iodine and iron.
Choline intensifies memory.
he eggs are one of the greatest choline sources. According to studies, if choline is absent during pregnancy, there cannot be a regular brain development; consequently, the infants are born either with flawed or impaired memory, a permanent trait during their lifetime. The administration of increased levels of choline to the fetus has been proved to lead to advanced memory abilities.
The eggs are a tremendous protein source of excellent organic value. An egg of average weight covers the 12% of a man’s daily, protein needs and the 14% of a woman’s.

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