What is included in the composition of eggs today

As a result of scientific research carried out by scientists, it was proved that during the last thirty years the chicken egg underwent significant changes, the weight and dimensions of which increased. In addition, it has acquired a number of valuable properties.

Scientists compared the composition of eggs, as well as their dimensions with the data of the end of the last century. As a result, curious data were obtained:

• Increase in the size of eggs, mainly due to the growth of protein mass;
• Decrease by about a quarter the amount of saturated fat ;
• Decrease in caloric content of the product;
• Growth 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 were fed more healthy and high-quality food.

To interesting conclusions came Canadian scientists who found that eggs have the ability to reduce blood pressure. And this characteristic is only in eggs, digestion of which in the human digestive tract leads to the formation of protein. And it, in turn, blocks the activity of the hormone, which causes vasoconstriction and increased blood pressure.

Particularly harmful to health is the cholesterol, which is part of the eggs. He is rich in yolk, which was 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 proven:

• With a daily intake of 1 or more eggs, a healthy man increases by almost 25% the probability of premature death from heart disease.
• If a person suffers from diabetes, the risk of death from heart ailments increases 2 times!

In the course of this study, two groups of men were studied: healthy and sick 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 diabetics are absolutely counter-indicative. But do not forget that the cholesterol of egg yolk is necessary for the body to form bile.

Nutritional value of eggs

An excellent source of proteins has always been considered a chicken egg, the nutritional value of which is determined by the content of the most valuable protein, and it is almost completely absorbed by the body. In its composition, all the essential amino acids in the optimal ratio were found. Also in this product are mainly polyunsaturated fatty acids and phospholipids (one third of which is lecithin). When cooking eggs, their nutritional value is practically not reduced.

The composition of 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 μg of copper (based on 100 g of edible part of eggs).