Useful properties and caloricity of eggs

The most common kind of eggs are chicken. They occupy a separate niche among other foods and are used as an important ingredient for preparing various dishes. In addition, chicken eggs are themselves a dish and can be prepared in many ways. And the caloric content of eggs is comparable to such energetically saturated foods as animal meat and some kinds of poultry meat.

What do eggs consist of?

Nutrition and useful properties of chicken eggs are determined by the set of elements contained in them, which are necessary for the normal vital activity of the human body. In each of them there are such substances as magnesium, iron, phosphorus, sulfur, potassium and calcium. In addition, they are rich in vitamins A, B2, B12, D and E.

In order to know how much kcal in an egg, you need to look at its size. By their size, chicken eggs are usually divided into several categories, which are determined not only depending on the weight, but also on the quality of the product. The best are "A-Extra" eggs, which means that they are less than 7 days old. Then follows the category "A" - over seven days, and the category "B". The latter assumes additional processing of the product for long-term storage.

In addition, the caloric content of eggs depends on the grade. For example, the weight of a product of the first grade exceeds 70 grams. The second respectively include eggs weighing 65-70 grams, to the third - 60-65 grams. And so on, up to the seventh grade, to which eggs weighing less than 45 grams belong.

Now everyone can calculate the calorie content of eggs, based on the fact that 100 grams of the product contain 156.9 kcal and consist of 11.5 grams of fat and 12.7 grams of protein. For example, the largest egg "charges" a person about 110 kcal, and the smallest - only 70th.

How useful are the eggs?

The main useful properties of chicken eggs include good assimilation by the human body of the elements entering into them. In egg white there are almost all the necessary amino acids, as well as a large number of vitamins and trace elements. Moreover, despite the high content of cholesterol, they contain phospholipids, which reduce its level in the blood, and choline, which regulates the deposition of fats.

Of course, even with all these positive qualities, cholesterol should not be discounted. Most dieticians do not recommend eating more than one egg a day. And for older and older people, it is better to limit this amount to two or three pieces a week.

As for the peculiarities of heat treatment of this product, the chemical composition and caloric content of the roasted egg do not differ from the caloric content of boiled or raw eggs . However, in its raw form it is better to use it not very often, and in the summer it is desirable to exclude from the diet altogether. The crude product may contain salmonella bacteria, which are the cause of a dangerous intestinal disease - salmonellosis.

Protein or yolk?

Despite the fact that when assessing the caloric content of eggs, the characteristics of proteins and yolks are often not taken into account, it is nevertheless necessary to know about some differences in their structure. Most importantly, almost all the useful proteins are in egg white. It consists of 85% water, and the rest is occupied by high-quality proteins. It is especially interesting to know athletes who want to maintain their shape and at the same time not recover from fat deposits.

At the same time, fats basically stay in the yolk. Their content here can reach 65-70%. Therefore, this product should be used cautiously to elderly people and those who are predisposed to fullness.

How to determine the quality of eggs

Under the shell is a protective film, which does not affect the calorie content of eggs or their weight. But it allows you to store this product long enough. Despite this, the hostess will not be prevented from knowing one simple but reliable way to check the freshness of this product. For this, it is enough to pour ordinary water into a container and dip a raw egg into it .

If it drowned - its freshness is less than three or four days. If it floats near the surface, the time period increases to two or three weeks. If a part of the egg has appeared from the water, its freshness will be in great doubt.