The nutrient rich egg
September 5, 2008
Poor egg was thrown out of our daily diets for the past two decades owing to the scientific reports that yolks enhance our cholesterol level and there by increases the risk of coronary ailments. But, now, modern studies have proved that saturated fats, and not cholesterol, are the real villains behind heart attacks. That finding has saved eggs from disgrace. The Egg Nutrition Centre tries its best to give back egg its lost status in an average American’s diet. Together with other health promotion agencies, it tries to make people aware about the role of eggs as an effective nutrition provider. Being rich in protein and other essential vitamins and mineral salts, eggs are extremely good for our health. Another advantage is that saturated fat content is comparatively less in eggs.
A medium egg is capable of providing an energy value of 78 kilocalories. Egg protein contains all the necessary amino acids that are needed by us. Thus ‘an egg a day’ is a good means to compensate the deficiencies caused by the low consumption of other food nutrients. More than twelve per cent of the total weight of eggs consists of protein, which is present both in the yolk and in the albumen. Except Vitamin C, all other recognised vitamins are present in eggs. Eggs are abundant suppliers of Vitamin B complex and Vitamin A. Mineral salts supplied by eggs include iodine, phosphorous, zinc, calcium and iron. More than eleven per cent of the total egg content is fat. Out of this fatty acid content, seventeen percent is polyunsaturated, forty-four per cent is monounsaturated and thirty-two per cent is saturated.
Egg, also contains cholesterol and lecithin which are fat-like in nature. Though cholesterol is infamous for the harm it does to heart, as a raw material it is needed for maintaining the permeability and flexibility of cell membranes. It also helps in the production of sex hormones, bile salts and cortisol. Lecithin also plays a major role in the general transportation of lipids.
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