Egg nutritional value: the most digestible product

The importance of proteins

The metabolism of any living organism would not be possible without the constant replenishment of the supply of substrates, the cleavage of which generates the substances necessary for building their own cells and extracting energy. The most important organic compounds for humans are proteins, because they perform the most important functions in the body: they are transports of other molecules and ions, hormones and enzymes. However, if most of the amino acids, of which proteins are actually built, can be synthesized in our body, then ten others - irreplaceable - a person can receive only with food. That is why the nutritional value of the egg is so high: it contains a good half of the essential amino acids - leucine and isoleucine, threonine, methionine and phenylalanine. In addition, in this amazing product there are calcium and iron, manganese and zinc, as well as vitamins A, E and Group B, and two-yolk ones are additionally enriched with iodine by selenium.

The contents of the egg

The nutritional value of the egg protein is determined precisely by the amino acids in its composition, as well as by the high degree of its assimilation in the human intestine. This is one of the few sources of pure waste-free protein, even the protein of meat fibers can not be absorbed by more than 80%, while the egg fiber - by 95 or even 100%. In addition, it contains folic acid, riboflavin and 12 essential vitamins: A, D, E, K, B2, B6 and B12. But also the nutritional value of the egg is also contained in the yolk, which makes up about a third of the total mass of the product, namely it contains fatty acids, iron and vitamin D, so necessary in childhood, when the bones of the child are not yet strongened and not saturated with calcium and phosphorus. Therefore, boiled hard-boiled eggs will not be superfluous in the baby's diet at least 6 months, and the lure should be started gradually, with the minimum doses of this high-calorie product. Also yolk can be added in mashed potatoes or porridge. Some preference is given to quail eggs, whose nutritional value for a child is somewhat higher, compared to ordinary chicken, namely, they have more proteins and vitamins A and B1, B2 and B12. And they are also less caloric, which allows them to be consumed in a slightly larger amount.

Shell

However, the nutritional value of the egg is also determined by the shell, since it contains a whole range of important trace elements: fluoride, copper, manganese, phosphorus, silicon, sulfur and many others, which is much more useful than any drug multivitamin, which is a synthetic product. To consume the shell, you must first carefully wash it in warm water, and then cook for 5 minutes in boiling water, it can be ground into powder and is in this form, but the amount should be strictly metered. Thus, the nutritional value of the egg makes this product almost indispensable for the human body, and especially in childhood. It is a rich source of protein, vitamins and minerals, however, and cholesterol. Therefore, people with cardiovascular diseases receiving eggs and mayonnaise, preparing on their basis, shown in limited quantities.