Nutritional Value of Eggs

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Eggs are a rich and balanced source of nutrients. They contain complete proteins and lipids, vitamins and minerals. They are highly digestible, with a digestibility of 95–98% (up to 100% for yolks) which is why eggs are perfect for various types of diets.

Their proteins have a greater biological value than the proteins found in meats, primarily thanks to the high content of essential amino acids which are crucial to the human body. – The lipids in the egg yolk are rapidly digestible due to their emulsified form. They contain essential fatty acids, lecithin, and cholesterol. Essential fatty acids have antimicrobial, anti-atherosclerotic, and anti-inflammatory properties, and therefore can help prevent cardiovascular and other diseases. The presence of lecithin, whose emulsifying abilities facilitate the absorption of fat. Lecithin is used as a drug to reduce cholesterol in the blood. Cholesterol, essential for hormone synthesis and a precursor for bile acids and vitamin D, is an important nutrient in embryonic development. The cholesterol content of an egg is around 580 mg. Current studies have shown that eating 1–2 eggs a day is not harmful to a healthy body (J. Nutrition 2001; 131; 2358-2363; www.eurekalert.org).

  • – Eggs are recommended as a source of iron, phosphorous, and zinc.
  • – They contain vitamins A, B, E, and D.
  • – Energy values of around 330–390 kJ per 60 g egg.