Scientists compared the composition of eggs, as well as their dimensions with the data of the end of the last century. As a result, curious data were obtained:
The reason for the improved quality characteristics of eggs, according to scientists, lies in the change in the diet of birds that 30 years ago were fed more healthy and high-quality food.
To interesting conclusions came the Canadian scientists,who found that eggs have the ability to lower blood pressure. And this characteristic is only in eggs, digestion of which in the human digestive tract leads to the formation of protein. And it, in turn, blocks the activity of the hormone, which causes vasoconstriction and increased blood pressure.
Particularly harmful to health is the cholesterol included incomposition of eggs. He is rich in yolk, which was studied in detail by American scientists. Studies lasted 20 years with the participation of about 20 thousand men. As a result, the harmful effect of the product on the health of a strong part of the population was proven:
В ходе данного исследования изучались 2 группы men: healthy and sick with diabetes. The average number of eggs consumed per week was 7 or more. Accordingly, scientists concluded that healthy men are allowed to eat up to 7 pieces per week without damaging the heart, while diabetics are absolutely counter-indicative. But do not forget that the cholesterol of egg yolk is necessary for the body to form bile.
An excellent source of proteins has always beena chicken egg whose nutritional value is determined by the content of the most valuable protein, and it is almost completely absorbed by the body. In its composition, all the essential amino acids in the optimal ratio were found. Also in this product are mainly polyunsaturated fatty acids and phospholipids (one third of which is lecithin). During the heat treatment of eggs, their nutritional value is practically not reduced.
The composition of eggs includes a large number of valuableproteins such as lysozyme, ovalbumin, ovotransferrin, etc .; enzymes, which include diastase, protease, dipeptidase; vitamins A, PP, D, cholesterol and fatty acids, vitamins of group B. And this is not the whole list. The eggs also contain a large number of minerals: 55 mg of calcium, 140 mg of potassium, 192 mg of phosphorus, 156 mg of chlorine, 176 mg of sulfur, 134 mg of sodium, 12 mg of magnesium, 2.5 mg of iron, 1.11 mg of zinc, 83 μg of copper (based on 100 g of edible part of eggs).
