As a result of scientific research conducted by scientists, it was proved that over the past thirty years, a chicken egg has undergone significant changes, the weight and size of which have increased. In addition, it acquired a number of valuable properties.
Scientists compared the composition of eggs, as well as their size with data from the end of the last century. As a result, interesting data were obtained:
- an increase in egg size mainly due to an increase in protein mass;
- a decrease of about a quarter in the amount of saturated fat ;
- reduced calorie content of the product;
- an increase of more than 1.5 times the concentration of vitamin D.
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 ate a healthier and better quality food.
Interesting conclusions were made by Canadian scientists who found that eggs have the ability to lower blood pressure. Moreover, this characteristic is only in fried eggs, the digestion of which in the human digestive tract leads to the formation of protein. And he, in turn, blocks the activity of the hormone, which causes a narrowing of blood vessels and an increase in blood pressure.
Cholesterol, which is part of eggs, is especially harmful to health . They are rich in yolk, which has been 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 proved:
- With daily use of 1 or more eggs by a healthy man, the probability of premature death from heart disease increases by almost 25%.
- If a person also suffers from diabetes, then the risk of death from heart ailments increases by 2 times!
In the course of this study, 2 groups of men were studied: healthy and patients 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 a week without damage to the heart, while they are absolutely contraindicated for diabetics. But we should not forget that the cholesterol of egg yolk is necessary for the body to form bile.
The nutritional value of eggsA chicken egg has always been considered an excellent source of protein, the nutritional value of which is determined by the content of the most complete protein, and it is almost completely absorbed by the body. It contains all the essential amino acids in the optimal ratio. Also in this product are mainly polyunsaturated fatty acids and phospholipids (1/3 of which is lecithin). During the heat treatment of eggs, their nutritional value is practically not reduced.
The composition of the eggs includes a large number of valuable proteins, 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 ฮผg of copper (per 100 g of the edible part of the eggs).