Egg composition

Eggs - one of the most common products. As a rule, we are accustomed to consume, mostly chicken or goose, but eggs of any birds existing in nature are suitable for food. Moreover, some people enjoy eating reptiles and even insects with pleasure. A special delicacy and delicacy, for example, are eggs of a turtle or a tarantula spider.

We will not delve into gourmet preferences, but we will tell you what the composition of eggs is to us, the usual chicken. After all, any such product is of great nutritional value for our body.

Chemical composition of eggs

As you know, the product consists of yolk and eggsquirrel. The yolk, in turn, also contains proteins, plus - cholesterol and fats. Egg protein is 90% water and 10% protein. For example, in a hard-boiled egg contains a total of 12.6 grams of protein, 10.6 grams of fat and 424 mg of cholesterol.

Ingredients of chicken eggs: Protein composition

Egg white contains: 85% water, 12.7% protein, 0.3% fat, 0.7% carbohydrates, glucose, various enzymes such as protease, dipeptidase, diastase, and B vitamins.

Among egg white proteins are found

  • Ovalbumin - 54%. It prevails in the product, and it became one of the first elements that were singled out in pure form in 1889.
  • Conalbumin or ovotransferrin - 12-13%. It has an antibacterial property, and in combination with the substance lysozyme, which is also contained in the egg, this effect is enhanced.
  • Lysozyme - 3,4-3,5%. One of the rather well-known and used commercial egg components. It has been used as a bacteriolytic enzyme since its discovery - since 1922.
  • Ovomukoin is a fundamental factor that causes allergic reactions.
  • Ovomycin - 1,5-3,5%
  • Ovoglobulins - 2%. In the protein there are two varieties: G1 and G2.

Egg yolk composition

This egg component accounts for almost 33% of the liquid component of the product. In its composition, the yolk contains about 60 calories, which is 3 times more than in the protein.

Fatty acids in the yolk

  • Polyunsaturated fatty acids:
  • Monounsaturated fatty acids:
  • Saturated fatty acids:
    • Linoleic acid - 16%
    • Linolenic acid - 2%
    • Acid palmitoleic - 5%
    • Acid is oleic - 47%
    • Acid palmitic acid - 23%
    • Stearic acid - 4%
    • Myristic acid - 1%

Nutritional value of eggs

Dietitians claim that by their nutritionalThe value of the egg is almost equal to that of black or red caviar. It is equivalent to one glass of milk or an average piece of beef. Moreover, the egg is a completely independent and full-fledged food product, which means that its percentage of digestion in the body reaches 97-98%. However, in order to preserve its value as much as possible, it is necessary to give the product minimal heat treatment, that is, to cook soft-boiled.

Disputes about the benefits and dangers of eggs are mainly reduced tocontent in the cholesterol product. It's no secret that its overabundance causes significant harm to health. But, nevertheless, in limited quantities, this element is indispensable for maintaining the heart and vessels. Its daily rate per day is approximately 300 mg.

So one egg does not overlap the norm. Moreover, cholesterol, which is contained in the yolk, is almost harmless, because it is balanced by another egg component - lecithin. It, in turn, utilizes cholesterol and fats, and also nourishes nerve cells.



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