Eggs are perhaps the most famous food product. We eat mainly chicken (less often goose) eggs, but eggs of all birds existing in nature are suitable for eating. Some peoples eat exotic food for us. Eggs of turtles and a tarantula spider are considered a special treat, for example. We will not dive into the delights of gourmets, but talk about the composition of the egg, which is usual for us, chicken. After all, this product has considerable nutritional value for our body.
The chemical composition of the egg
Any egg consists of a protein part and a yolk.
Egg white is 90% water, and the remaining 10% is protein. The yolk also contains proteins and, in addition to them, fats and cholesterol. So, in a well-cooked egg contains 10.6 g of fat, 12.6 g of protein and 424 milligrams of cholesterol.
Chicken egg, protein composition :
The protein has:
- water - 85 percent;
- fats - 0.4 percent;
- protein - 12.7 percent;
- carbohydrates - 0.6 percent;
- the rest is glucose, enzymes and B vitamins.
Components of chicken protein:
- 54% - the ovalbumin prevailing in the product, which was the very first (isolated in 1889) element;
- 12-13% is conalbumin (ovotransferrin). It has antibacterial properties, and in combination with lysozyme (which is also found in the egg), this effect is significantly enhanced;
- 3.3-3.5% is lysozyme. One of the well-known and commercially used components of the egg. It was discovered in 1922 and is used as a bacteriolytic enzyme;
- 2-3.5% - ovomucin;
- 2% - ovoglobulins.
Egg composition - yolk
It accounts for about 33% of the liquid composition of the product. Yolk contains approximately 60 calories. This is 3 times more than in protein.
The yolk contains the following fatty acids:
- Polyunsaturated acids.
- Monounsaturated acids.
- Saturated Acids:
- linoleic - 16%;
- linolenic - 3%;
- oleic - 47%;
- myristic - 1%;
- palmitic - 23%;
- palmitoleic - 5%;
- stearic - 4%.
Nutritional value of the product
According to nutritionists, in terms of nutritional
value, a chicken egg almost catches up with black and red caviar. It is equivalent to a piece of medium-sized beef or a glass of milk. In addition, an egg is an independent and balanced food product, and this means that the percentage of its absorption by the body reaches 98%. True, with a small caveat - you need to cook soft-boiled eggs, then they will retain all their useful properties. All disputes about the dangers and benefits of
eggs for the most part come down to their cholesterol content. It is known that a significant excess of health is caused by its excess. However, in small quantities it is indispensable for the functioning of blood vessels and the heart. Its daily rate is 300 mg.
Raw eggs
Some people probably don’t know that you can’t eat raw eggs in large quantities , since the substance that is part of the chicken egg (trypsin inhibitor) greatly slows down the digestion process. But in boiled it is no longer there, since at 70 degrees its complete destruction occurs. Therefore, heat-treated eggs can be eaten without fear.
So, as we have seen, the composition of the egg is very complex and diverse. Its components are essential elements for a balanced diet. Refuse to take this valuable food product will have only those people who are allergic to it.