Egg is tasty and liked by all. It is easily available and inexpensive. It is very versatile in that you can make many types of foods.
Egg is very rich in nutrition and contains folate, vitamins A, B5, B6, B12, B2, D, E and K and phosphorus, selenium, calcium and zinc. Egg contains all the nutrients that are required for a chicken to grow until it is able to feed on its own.
Eggs also contain many other beneficial nutrients such as choline, lutein, zeaxanthin and antioxidants. Eggs are known to lower triglycerides. They also contain high quality protein with all the amino acids in the right ratios.
Egg is one of the most vilified foods. Its biggest blames its high cholesterol content. It is true that it contains both HDL and LDL. HDL is good cholesterol. The LDL (bad) cholesterol contained in egg is made predominantly of large LDL particles. Large cholesterol particles are said to be of lower stroke risk compared to small dense LDL particles. It does not mean that you can take any amount of eggs. Limiting egg consumption to a safe level cannot cause serious damage to your heart. Many scientific studies conflict with each other. One study suggests that taking whole eggs helped increase of HDL cholesterol, compared to taking only egg white. Another study suggests that eggs could raise risk of type 2 diabetes. Those who have heart problems and diabetics should try to limit the egg consumption. Take cholesterol level test occasionally and adjust your egg consumption according to the test results.
How many eggs can you consume? Many studies are not consistent on this. In the light of newer research studies, the British Heart Foundation (BHF) dropped its advice to limit egg consumption to three a week in 2007. Three or four eggs per week could be considered to be a safe limit.
If you are consuming eggs during pregnancy make sure that you cook it well until the whites and the yolks are solid.
Fresh egg will sink in water, while a stale egg would float.
Most common problem associated with egg is salmonella food poisoning. To prevent this risk cook the egg long enough and hot enough to ensure that all salmonella is destroyed.
Before buying eggs, check the box for any wetness. Liquid in the box may indicate broken eggs. Cracks in the eggs also may be visible.
Eggs may be stored in a refrigerator for up to 4 weeks. Eggs with higher Omega-3 fatty acid must be consumed as early as possible.
Nutrition facts from USDA
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| Egg |
Egg is very rich in nutrition and contains folate, vitamins A, B5, B6, B12, B2, D, E and K and phosphorus, selenium, calcium and zinc. Egg contains all the nutrients that are required for a chicken to grow until it is able to feed on its own.
Eggs also contain many other beneficial nutrients such as choline, lutein, zeaxanthin and antioxidants. Eggs are known to lower triglycerides. They also contain high quality protein with all the amino acids in the right ratios.
Egg is one of the most vilified foods. Its biggest blames its high cholesterol content. It is true that it contains both HDL and LDL. HDL is good cholesterol. The LDL (bad) cholesterol contained in egg is made predominantly of large LDL particles. Large cholesterol particles are said to be of lower stroke risk compared to small dense LDL particles. It does not mean that you can take any amount of eggs. Limiting egg consumption to a safe level cannot cause serious damage to your heart. Many scientific studies conflict with each other. One study suggests that taking whole eggs helped increase of HDL cholesterol, compared to taking only egg white. Another study suggests that eggs could raise risk of type 2 diabetes. Those who have heart problems and diabetics should try to limit the egg consumption. Take cholesterol level test occasionally and adjust your egg consumption according to the test results.
How many eggs can you consume? Many studies are not consistent on this. In the light of newer research studies, the British Heart Foundation (BHF) dropped its advice to limit egg consumption to three a week in 2007. Three or four eggs per week could be considered to be a safe limit.
If you are consuming eggs during pregnancy make sure that you cook it well until the whites and the yolks are solid.
Fresh egg will sink in water, while a stale egg would float.
Most common problem associated with egg is salmonella food poisoning. To prevent this risk cook the egg long enough and hot enough to ensure that all salmonella is destroyed.
Before buying eggs, check the box for any wetness. Liquid in the box may indicate broken eggs. Cracks in the eggs also may be visible.
Eggs may be stored in a refrigerator for up to 4 weeks. Eggs with higher Omega-3 fatty acid must be consumed as early as possible.
Nutrition facts from USDA
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