EGG
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EGG

EGG

Egg, a symbol of perfection is very popular because of its valuable ingredients and its many ways of preparation. Egg proteins are of high biological value, containing all essential amino acids. Eggs represent more than just good food. In addition to their exceptional nutritional value, eggs have many immunostimulatory health enhancing properties, as well as therapeutic and functional properties, making them more significant products. Eggs are an excellent, inexpensive and low-calorie source of high-quality protein and more important nutrients, including riboflavin, selenium, vitamin K. Eggs also contain folic acid, vitamins A, B, D and E and iron. In addition, one egg contains approximately 215 mg of choline, which is associated with early brain development, so they can meet the body’s needs for growth and development. Eggs are also a good source of lutein and zeoxanthin, antioxidant carotenoids that are associated with a reduced risk of age-related macular degeneration. Despite its presumed role in developing high cholesterol levels so far, nutritionists now agree that eggs do not have a negative effect on blood cholesterol levels.

As a source of protein, the egg can completely replace meat, even having a higher biological value.

The egg consists of shell, egg whites (66%) and egg yolks (34%). They are classified by weight into 4 weight classes:

XL Over 73g
L 63-73g
M 53-63g
S Under 53g

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