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Eggs Nutrition Facts You Should Consider

Eggs Nutrition Facts You Should Consider

The egg has always been an important food in the human nutrition thanks to its indispensable nutrients and the high degree of nutrient assimilation. Although it has raised many controversies regarding the consumption, people have always included it in their diets. In order to know the benefits of the eggs, discover which of the eggs nutrition facts is worth to take in account.

Eggs are bad for the heart

In fact, eggs contain an important amount of cholesterol in the yolk and can harm your heart only if consumed in large quantities. However, healthy people can have one egg per day without any risk on the health because if you report all the cholesterol a person eats every day, the one contained by the egg is very little.

Eggs can cause allergies

This is one of the most common eggs nutrition facts and it can happen in combination with some medicinal preparations such as sulfonamides in antibiotics. To prevent allergic reactions eggs should not be given to children up to the age of 6 months.

You should keep eggs for no more than a week

The stage of freshness depends on how the eggs were stored. If the egg is not kept in the refrigerator, after a week it is no longer fresh, but if it is kept in a refrigerator in a special box with the pointed end down, so there’s no pressure on the space between the egg white and the shell, it can be stored up to three weeks.

You should always cook the egg

This is one of the eggs nutrition facts you should take in account, except for the times when you make mayonnaise. The egg is best to be consumed cooked, be it boiled, fried or baked, this way the proteins in the egg white will be easily assimilated.

Eggs contain the largest amount of albumin

Egg contains 93.7 percent albumin while fish owns more than 76 percent, beef has 73.3 percent, and beans contain 58 percent. Not coincidentally the diet experts took the albumin that exists in the eggs as a standard, even for the balance of amino acids it contains. The main characteristic of egg albumin is the ability to be easily assimilated, unlike other albumin.

Eggs consumption makes you smarter

Thanks to the B vitamins present in eggs, these significantly contribute to the proper functioning of the nervous system in general, and particularly the central nervous system. Cholesterol in eggs stimulates brain development of young children over 2 years old.