The value of proteins
The metabolism of any living organism would not be possible without a constant replenishment of the supply of substrates, during the breakdown of which the substances necessary for building your own cells and energy extraction are formed.
The most important organic compounds for humans are proteins, because they perform the most important functions in the body: they are transporters of other molecules and ions, hormones and enzymes. However, if most of the amino acids, from which, in fact, proteins are built, can be synthesized in our body, then ten others - irreplaceable - a person can receive only with food. That is why the
nutritional value of the egg is so high: it contains a good half of the essential amino acids - leucine and isoleucine, threonine, methionine and phenylalanine. In addition, this amazing product contains calcium and iron, manganese and zinc, as well as vitamins A, E and group B, and two-yolk ones are also additionally enriched with selenium iodine.
Egg contents
The nutritional value of egg protein is determined precisely by the amino acids in its composition, as well as by the high degree of its absorption in the human intestine. This is one of the few sources of pure waste-free protein, even meat fiber protein is able to be absorbed by no more than 80%, while egg protein is capable of being absorbed by 95, or even 100%. In addition, it contains folic acid, riboflavin and 12 essential vitamins: A, D, E, K, B2, B6 and B12.
But the
nutritional value of the egg is also contained in the yolk, which makes up about a third of the total mass of the product, namely it contains fatty acids, iron and vitamin D, which is so necessary in childhood, when the child’s bones have not yet been strengthened and saturated with calcium and phosphorus. Therefore,
hard-boiled eggs will by no means be superfluous in a child’s diet for at least 6 months, and complementary foods should be started gradually, with minimal doses of this high-calorie product. Also, the yolk can be added to mashed potatoes or porridge. Some preference is given to
quail eggs, whose nutritional value for the child is slightly higher compared to ordinary chicken, namely they have more proteins and vitamins A and B1, B2 and B12. And also they are less caloric, which allows them to be consumed in a slightly larger amount.
Shell
However, the nutritional value of an egg is also determined by the shell, since it has a whole set of important trace elements: fluorine, copper, manganese, phosphorus, silicon, sulfur and many others, which is much more useful than any drug multivitamin, which is a synthetic product. To use the shell, you must first thoroughly wash it in warm water, and then cook for 5 minutes in boiling water, it can be ground into powder and eat in this form, however, the amount must be strictly dosed. Thus, the nutritional value of an egg makes this product almost indispensable for the human body, and especially in childhood. It is a rich source of protein, vitamins and minerals, but also cholesterol. Therefore, people with cardiovascular diseases receive eggs and mayonnaise, prepared on their basis, in limited quantities.