Useful information

After breast milk, eggs are the best food

Eggs have been one of the most basic and valuable diets of humanity since then: first-class, wholesome protein, and with a rich source of vitamins and important minerals.

After breast milk, eggs are the best food

Its regular consumption dates back to the new generation. It has a high biological value, so - with some heat - a unique meal, filled with carbohydrates and fiber, supplemented with vitamin C. The energy content of a whole egg is 75 kcal. Mбs йtelekhez kйpest very little to kalуriaйrtйke, ezйrt also йpнtenek rб fogyуkъrбkat success since elsхrendы fehйrjйkben dъs, zsнrokban szegйny, vitamins йs бsvбnyi are rich. "The tojбs breast milk utбn the best minхsйgы йtelьnk, by the way, emberisйg most common fehйrjeforrбsa. Most elхnye the tojбsйtelek to be the best-functioning gastrointestinal digestion and metabolic metabolite in our diet, and is easily consumed. " (Dr. Légrбdy PeterIn domestic trade, eggs are eggs for hatching. Other eggs should be named (eg hen eggs, duck eggs, goose eggs, etc.).

The egg is a nutrient bomb

Despite the small size of the egg, it is very effective! Perfect source of nutrients, in addition to being cheap, varied, easy to store, requires no special conditions or cooking procedures. Tбpanyag-цsszetйtele valуsбgos kincsesbбnya contains the body ezйrt kirбlyi tбplбlйknak minхsьl, because a lot of vitamin йs trace elements, which are modern orvostudomбny daily intake javasol.A tojбst mйltбn called уriбs vitamintablettбnak, бsvбnyi koktйlnak as kulcsfontossбgъ the csontritkulбs megelхzйsйben vitamin D in the tхkehalmбj utбn found in the egg in the highest quantities. It also contains Vitamin A, also known as Skin Vitamin, Antioxidant Vitamin E, and Vitamin B, Folic Acid and Pantothenic Acid. The minerals are rich in calcium, iron, magnesium, zinc, potassium and phosphorus, as well as sodium. Egg selenium and choline are so important for the brain. Eggs have a fun effect on the health of the heart. It is low in saturated fat, but high in omega-3 fatty acids, which protect against heart disease, is important for the brain, eyes and nervous system, and helps prevent age-related eye disease and Alzheimer's disease.

The most perfect white

Its white originates from the Greek "protos" word, meaning first element. White is an essential element for the growth, revitalization, good functioning and revitalization of every living cell. White amino acids are created by linkage. An average white may contain 300 or more amino acids. When a white protein contains essential amino acids in the amount required by the human body, it is said to have a high biological value. Whites are essential for the revitalization of the skin, muscles and nerve tissues, as well as for energy. Egg white is the best protein in all of our diets because it is completely beneficial to the body. This first-rate source of protein also contains all the essential amino acids essential for the body to function, which our body is unable to support. In addition, nine other non-essential amino acids can be found in a form that is easy to process for our body. Most of the protein content is in the egg white, but it also contains ca. 40% of it, plus the most vitamins and minerals. One egg covers 20% of our daily protein store. An average egg is 50-65 grams, with 10% fat, 60% white and 30% fat. Average nutrient content: 75 kcal, 5.4 grams white, 4.8 grams fat, 0.3 grams of carbohydrate.


The table below shows that these vitamins and minerals can cover the recommended daily intake of light with the consumption of just one egg.12% Vitamin A - Cell Development, L
18% Vitamin D - Strong bones and teeth
17% Vitamin B2 - Healthy Skin and Eyes
6% Vitamin E - Healthy Muscles and Nervous System
20% biotin - beautiful skin and hair
17% pantothenic acid - metabolic processes, mental performance
12% folic acid - cell division
26% choline - nerves, muscles, brain function, memory
15% phosphorus - bone and teeth
7% supply of iron oxygen in the blood
7% Zinc - Strong Immune System
19% of you are thyroid
10% selenium - immune and thyroid
15% niacin - optimal metabolic functions

The egg is biologically valuable

The biological value of diets is the high utilization rate of the nutrients it contains, especially white and amino acids. Whites can be found in a variety of foods, with sources of animal origin, such as meat, poultry, fish, eggs, milk, cheese, and yoghurt with high biological value whites. Plants - legumes, cereals, di-fruits, seeds and greens - have lower biological value whites. In addition to being a true vitamin bomb, contains almost all of the substances required for human nutrition, and is fully utilized.Egg whites and eggs are almost whole, 95-98% digestible: whites, whites. During normal cooking, they do not lose their value, they are only damaged by the excessively long high temperature. When you eat whole eggs, your yolk reduces or eliminates the potential allergenic effect of white.

Biological value of food

Food - Biological Producers
Breast milk, eggs-- 100
tehéntej-- 88-95
marhahъs-- 88-92
halhъs-- 80-92
sertйshъs-- 84
chickens-- 82
your soufflée-- 74-78
Bean, borso, lentil-- 56-72

Believe in Cholesterol…

Cholesterol is an indispensable compound in every animal and human body, and its deficiency is incompatible with life. It is made up of a number of important hormones that regulate the body's functioning: the ovaries make up some of the hormones in the female, such as the male testicular hormones, the breast cancer , from animal nutrition, it is not able to produce its own needs.Also, the cholesterol molecule is transformed to produce bile acid, which is essential for the The cholesterol molecule is transformed into bile acid, it is used up, and a significant part of it is completely eliminated from the body.The complete elimination of bile is essential for a good functioning metabolism and a healthy digestive system
- if the liver produces less bile acid (bile), less cholesterol is converted into bile acid, and more excesses (ie cholesterol) remain in the body;
- if the bile does not enter the intestine along with the food, that is, if we do not provide more complete bile excretion, the digestion of the fats will be incomplete and the fat absorbed will be deposited;
- if you do not have enough bile fat in your diet, not only the absorption but also the utilization of fat-rich vitamins will be impaired;
- if you do not get the bile elegendх vastagbйlbe, then the baktйriumaibуl szбrmazу mйrgeket not kйpes hatбstalanнtani.A koleszterinmolekulбbуl бtalakult bile acids tehбt tцltenek rendkнvьl important role in the emйsztйsben, mыkцdйsйben emйsztхrendszer the bodies of the forgalmбban zsнrok йs zsнroldйkony materials, maradу the cholesterol you have already fцlцslegben eltбvolнtбsбban , in the maintenance of health and in the physico-chemical protection of the body. All of these tasks, however, only tudjбk jуl ellбtni if ​​йtkezйsьnk kellх mennyisйgы (but not tъlzу) elйrjьk zsнrtartalmбval bile (hуlyag) tцkйletes kiьrьlйsйt morning mйg once kйsх dйlutбn.Amennyiben one third telнtett йs kйtharmadnyi telнtetlen zsнr in the йtrendben йs lehetхleg, and no kalуriбbуl more than you need, the amount of cholesterol in your diet will not affect your blood cholesterol.One egg contains 213 mg of cholesterol, whereas an adult's body contains approx. It produces 3000 mg of cholesterol to cover your metabolic needs.

The "good" and the "bad" cholesterol

Cholesterol has two main types: low-density lipoprotein (LDL) and high-density lipoprotein (HDL). The former is often called "bad", while the latter is also called "good" cholesterol. Many foods contain cholesterol - more than eggs and milk - but the presence of dietary cholesterol in most foods does not affect blood cholesterol levels, as opposed to the amount of fat you consume. An excess of dietary saturated fat increases total and LDL cholesterol levels. In contrast, some unsaturated fats lower LDL cholesterol, so it is generally recommended to replace saturated fats with an unsaturated replacement. Another type of fat is transfusion, which can increase LDL cholesterol and can lead to a decrease in HDL cholesterol or a rise in blood triglyceride levels, with a factor of two Cholesterol was the first of the five most important risk factors on the list, but for now, it should be taken up by saturated fats, as they have a double cholesterol-raising effect. The other three factors are excessive calorie intake, obesity, and lack of exercise! The alkalmankйnti higher cholesterol intake (eg. Soktojбsos rбntotta) egйszsйges szervezetnйl not lead to vйr koleszterinszintjйnek emelkedйsйhez.Az бllati eredetы йlemiszerek contain telнtett zsнrokat elsхdlegesen, mнg the tojбsban the zsнrsavak almost half mono- telнtetlen oleic acid, which makes the tцbbszцrцsen telнtetlenekkel egyьtt kцzel the kйtharmadot. Saturated fats give the remaining one-third, which means that eggs are perfectly composed, two-thirds unsaturated and one-thirds of the saturated fat are present in most flesh. The egg also contains no transgenes.

Breakfast like a king!

If we are adjusting our diet to the functioning of the body, the breakfast should be abundant, with at least sufficient and adequate fat. In fact, a well-concatenated series of digits immediately starts digestion, which ensures good digestion of the digestive fluids, which is essential for the better functioning of the digestive system. The zsнrok or oils megfelelх mennyisйgы elfogyasztбsa - egyьtt termйszetesen egyйb important tбpanyagokkal - also biztosнtja the jуllakottsбg йrzйsйt also йs not kйnyszerьlьnk mъlva 1-2 уra ъjbуl йtelhez nyъlni.E cйlra one of the best цsszetйtelы, in addition to the fastest йs legkцnnyebben elkйszнthetх йtel the tojбs. Hбrom tojбs you have already included the mennyisйgы zsнrsavat, which inspires the immediate ьrьlйsre epйt, this йtel stands tehбt egyedьlбllуan the tцbbi kцzьl rendkнvьl on the emйsztхrendszeri mыkцdйsekre jу hatбsбval, but also the organization szьksйges szбmбra szбmos бsvбnyi material йs vitamin elsхrangъ forrбsa is.A tojбsfehйrje йlettani jelentхsйgйt also nцveli that the poultry kevйsbй йrtйkes nцvйnyi fehйrjйkbхl large йrtйkы, tцkйletes fehйrjйt бllнt elх - what the human body can not kйpes - ьgyel, mikцzben jуl mыkцdх minхsйgbiztosнtбsi system of цsszetйtel бllandуsбgбra.A tyъkok tehбt йvezredek the tojбsban уta бllнtjбk it elх the perfect composition of fat, that is, two-thirds of the unsaturated fat and one-third of the saturated fat, which modern diet studies do not think so good. At the same time, fat-rich vitamins also carry - with their effective amounts - a good amount of vitamins to absorb and reach their destination because they not only produce good bile, but also produce powerful bile.

10 reasons to eat eggs every morning

Eggs Help You Look Healthy!
Already, an egg contains the essential vitamins that help you stay healthy: Vitamin E helps protect against mild chronic disease with selenium. Vitamin A protects the skin, supports immune function and improves vision.Eggs help you feel good in old age!
Eggs have the best protein content, consume muscle function and slow down the rate of muscle loss. Pantothenic acid helps to break down foods and helps the body produce energy, iron plays an important role in the production of red blood cells and oxygen, and zinc helps in the development of the immune system.The egg protects your life!
The two antioxidants found in eggs, lutein and zeaxanthin, are more biologically active than other active ingredients from sources. They help prevent macular degeneration, which can lead to early-stage blindness.Cholesterol and your heart!
Recent studies have shown that eggs do not increase the risk of developing heart disease or stroke in healthy adults. Eggs can lower blood pressure, and they are also a great source of choline, which plays an important role in breaking down the amino acid called homocysteine, which can increase the chance of developing heart disease.The egg ensures a full feeling for a long time!
An egg-containing breakfast gives you the feeling of fullness. This plays a role in losing weight and maintaining weight. Egg whites contribute to a long-lasting feeling of well-being, which contributes to maintaining a healthy body weight. Eggs help your baby grow healthy!
One egg contains 26% of the daily requirement for choline intake. Choline is necessary for the normal functioning of cells, helps prevent birth defects, and promotes the development of fetal brain tissues and memory.The egg gives you energy!
Riboflavin supports the energy supply of body cells. Pantothenic acid helps break down food and helps the body produce energy. Phosphorus is needed for healthy bones, teeth, and cell membranes. Phosphorus is indispensable in the energy production process. The egg helps to "wit" it!
Choline is essential for the brain and nerve cells, which improves memory and brain function in human life.Egg strengthens teeth and bones!
One egg a day contains the necessary vitamins and minerals needed to keep your bones and teeth in good condition. Calcium helps maintain and maintain strong bones and teeth.Eggs help you lose weight!
A large egg contains only 75 calories, 3.7% of the daily requirement. Eggs also have a very high fat content: 1.5 g of saturated, 1.9 g of monounsaturated and 0.7 g of monounsaturated fatty acid, which is considered to be the most suitable for the human body.Tojбstippek
  • If the eggs are stuck in eggs, put them in warm water and the eggs are removed from the container.
  • Cooked eggs are distinguished from raw eggs by spinning them on a flat table top: cooked eggs spin normally, while raw eggs do not.
  • It is easier to bake hard boiled eggs by cooling them in cold water before making them.
  • If the raw egg shell is smeared with bacon skin, it remains fresh.
  • When egg is cooked, the egg white is slightly cracked if the egg is brushed on the dull end with a pin before cooking.
  • Even cracked eggs will not work if we put a little salt or vinegar in the water.
  • If you need more eggs for a meal, squeeze one at a time in a slice and then cast the other one over. This is to prevent a single bad egg from making all the food.
  • The size of the egg can be increased by adding the egg white in foam to make it lighter and lighter.
  • The egg in the room temperature "aging" in 1 day as much as in the refrigerator in 1 week; stored in a refrigerator will not lose quality for a month after purchase.
  • The egg shell of 1-2 weeks after cooking is easier to remove than it is to cook fresh eggs.
  • Chilled egg white and yellow are easier to distinguish.
  • To obtain a richer foam, leave the egg white at room temperature for 20-30 minutes before whisking.
  • There are about 17,000 pores in the egg shell, which loses water during storage, but can also add a foreign smell to the egg so it is advisable to store the egg in a cardboard box.
  • The egg should be inserted into the box with the pointed end pointing down, as it stays in the middle of the yolk and does not stick to the shell.
  • The green of the boiled egg has a slight green ring, which is either due to the high iron content of the boiled or boiled water. Avoids correct cooking times and quick cooling of cooked eggs.
  • You can use the egg to solidify, enhance, beautify, clean, clean, wrap, trim, and do countless other things in the cooking queue.
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