Poultry eggs are very beneficial for the human body. They contain a large number of various nutrients. The nutritional value of eggs makes them an indispensable product for the proper growth and development of children. The content of protein, fats, minerals and vitamins in them is balanced. The composition of this product includes almost all the substances necessary for humans.
The energy value of one chicken egg is 149 kcal. In its composition: 12.49 g of protein, 1.22 g of carbohydrates and 10.02 g of fat. The nutritional
value of a boiled egg is not too different from the calorie content of raw. So, a hard-boiled chicken egg contains 155 kcal. Of course, in the cooking process, some of the vitamins are lost. But considering that eggs are cooked quickly, a lot of useful substances are preserved. Heat treatment destroys only about 10 percent of vitamins.
An egg, first of all, is rich in high-grade proteins. But the high nutritional value of eggs also lies in the fact that they are a source of unsaturated fats, as well as other beneficial compounds. So, one egg can provide a person’s daily daily requirement for the following vitamins and minerals: in riboflavin - by 15 percent, in vitamin B12 - by 8 percent, in selenium - by 10, in vitamin A - by 6, in folic acid - by 4 , in zinc and iron - by 4, in vitamin E - by 3 percent, in thiamine - by 2 percent.
The chemical composition of eggs of various species is not too different. Poultry eggs are about 70-75 percent water. It contains proteins, carbohydrates, fats, vitamins and minerals in the form of an emulsion . The nutritional value of waterfowl eggs includes a little less water and more fat.
It should also be noted and the excellent digestibility of the product. Proteins and amino acids of the egg are processed by the body by 94 percent. In cow's milk this indicator is about 86 percent, and in pig meat - 75. The nutritional value of chicken eggs, their best digestibility, allows them to be attributed to dietary products.
Yolk
In terms of nutritional value, the main part is the yolk. So, the amount of dry matter in it (in relation to the whole egg as a whole) is about 45-50 percent. In the shell of dry matter 30-35 percent, and in the protein about 15-20.
Almost all fat and fat-soluble vitamins are concentrated in the yolk . So, its calorie content per 100 grams is 350-400 kcal. And protein includes only 40-50 kcal.
Therefore, if the yolk is the basis of nutritional compounds and energy in the egg, then its size determines the nutritional value of the product. The egg laid by young chickens contains less yolk. Growing up, the bird produces eggs with its greater
mass fraction. The color of the yolk is due to the content of carotenoids that enter the body of the chicken with food. It can be pale yellow, or even dark orange.
The amount of protein and yolk part depends on several factors: age, breed, conditions of keeping, feed quality - everything matters. On average, a chicken egg consists of 50-60% of protein, 25-35% of yolk. Therefore, the bulk of the egg by volume is protein.
Thus, the nutritional value of eggs lies in a balanced and rich composition. Doctors recommend eating 1-2 (no more!) Eggs per day for a healthy adult.