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Eggs are among the most nutritious
foods on earth and can be part of a healthy diet. The egg is a
wonderful source of protein, unsaturated fatty acids, vitamins
and minerals. Nutritionists routinely compare other food
proteins to eggs and they consider the egg to be the standard or
perfect protein. Eggs are one of the most complete, yet least
expensive, protein foods.
An egg
weight on average 60g and consists of three parts; the shell
(approx. 6g) is made of calcium and magnesium carbonates calcium
and magnesium phosphates and other organic substances the
albumen also called the white weight approx 20g is made of water
and protein and coagulates readily when heated the yolk is
positioned and held in the center by elastic band-like
structures (a thickening of the albumen) known as the chalaza,
and constitutes the most nutritionally valuable part of the egg.
It is rich in proteins of high biological value (linked to iron
and phosphorous) as well as fats vitamins and minerals.
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The white is surrounded by a shell, which in turn is made up of two layers.
In the wider portion of the shell these layers tend to come
unstuck generating a space full of air called the air space
which is important in determining the freshness of the egg.
Proteins
Proteins have considerable nutritional value they contain
amino acids that the human organism has difficulty producing
therefore they must be introduced through diet to ensure growth
and reconstruction of tissues proteins contained in the white
and the yolk of an egg are the best source of protein for man
albeit certain proteins in the white can cause allergic reaction
in individuals with particular sensitivity.
Fats
Eggs contain a modest quantity of fats (compared
to 16-47% found in cheese and 35% in salami and sausage products)
with various chemical structures; eggs contain triglycerides
rich in saturated fat phospholipids and cholesterol Note that
eggs now contain one forth less cholesterol than in the past
at 371mg/100g. for this reason Indications on weekly consumption
of egg given to hypercholesterolemia sufferers are now less
restrictive but there is still a ban on packaged products
with a high yolk content e.g. mayonnaise custards certain
desserts (typically tiramisu) or pasta dishes containing which
is also rich in cholesterol.
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