Eggs: caloric content in different ways of cooking the product

In most diets, eggs are used as an integral element , the calories of which are in harmony with the content of proteins and fats. This is one of the best products to get the body protein. Not so long ago, eggs were considered banned food for people at risk of atherosclerosis or those who have already begun to develop the disease. Recent studies have rehabilitated the product, identifying in it a significant percentage of lecithin, a substance that prevents the deposition of cholesterol on the walls of blood vessels. So now even sick atherosclerosis doctors are allowed to include one egg in their daily diet.

To young and healthy people, nutritionists recommend eating eggs twice a day: in the morning cooked, and in the evening or in the evening - in the form of an omelette. For people who adhere to the dietary way of eating, the best choice is a soft-boiled egg: the caloric content is the same, and the beneficial substances from the product will be assimilated in the best way.

Not surprising, and the results of recent American studies: eggs, caloric content of 160 kilocalories per 100 grams of weight, are an excellent tool for weight loss. So, experiments have shown that eating an egg for breakfast and adhering to a low-calorie diet, people get rid of excess weight faster than those who use the same amount of calories, but do not eat breakfast. Most likely, this is due to the lack of "empty" calories.

Speaking about the energy value, it is worth to clarify which eggs we are interested in. Caloric content depends on the bird species, because not only the product obtained from chickens is used for food, but also duck, turkey, quail and other eggs.

Caloric content of eggs per 100 g:

• Chicken - 160 kC;
• Duck - 185 kK;
• Turkey - 165 kK;
• Ostrich - 118 kK;
• Quail - 168 kC.

The weight of a chicken is usually in the range of 40-70 g, so it is not difficult to calculate the caloric value for each particular egg, but this is only true for a fresh product.

How many calories in a fried egg, cooked or scrambled eggs - will have to be considered separately, adding the energy value of different elements that make up the dish, for example, butter or milk. The boiled egg is no different from raw, in terms of calories they are equal. The only difference is the lack of raw cholesterol.

The most caloric content in the egg is yolk, in comparison with protein it has three times the energy value. Thus, for dieters, it is preferable to use protein in the diet: it is good to prepare omelets with skim milk or fry in a non-stick frying pan without adding oil.

Regular consumption of eggs of virtually any bird ensures the entry of necessary nutrients into the body. They are rich in vitamins B2, PP and choline; In addition, they contain a significant amount of phosphorus and iron. The latter substance is rather difficult to digest by the organism from products of vegetable origin, and when eggs are used, iron enters the blood in an amount sufficient for the trouble-free functioning of the hematopoietic system.

An interesting fact: eggs from chickens from a poultry factory and domestic, rural, vary in energy value. The hen, who lives on free-range, carries more calories than her colleague in the cage. What is the reason for this? Firstly, in the wild, the bird itself can balance its diet, constantly extracting protein feeds in the form of larvae and insects, and secondly, the laying hens are not as productive as the factory hens - they rush less often, but they give a better and more useful product.

It is worth mentioning quail eggs. Although they are not the food of daily consumption, their benefit to man is beyond doubt. The composition of this product: 12g of protein, 13g of fat and only 0.5g of carbohydrates.