Eggs are rather healthy or unhealthy? These nutrients are in the Egg
High-quality Protein, minerals, vitamins: The Egg is stuck numerous healthy nutrients
In the past, eggs were considered rather as a health risk and not as a recommended food. But for years now, experts are pointing more and more to the healthy nutrients contained in chicken eggs: high quality Protein, valuable minerals and important vitamins.
High cholesterol can be dangerous
About every third German citizens, the cholesterol is too high. Elevated cholesterol levels can lead to diseases of the vessels, with possible consequences such as a heart attack or stroke. Concerned is often recommended a change in Diet to lower the level. Especially a lower egg consumption is mentioned here often. However, eggs are detrimental to our health in fact, or you are more likely to be healthy for the people?
Healthier than long thought
Recently, a study by American researchers was published and came to the conclusion that increased consumption of eggs increases diseases the risk of life-threatening heart.
Other studies also showed that chicken eggs are significantly healthier than was long assumed, which is why the warnings against eggs and Butter in connection with high cholesterol levels by many health experts were removed.
Meanwhile, the positive ingredients of eggs, are often highlighted. So also by the Federal centre for nutrition (BZfE).
Cholesterol is in the yolk present
As the experts writing in a communication that complies with cholesterol only in the egg yolk present, important tasks in the organism, for example, as the Basis for hormone and Vitamin D formation.
Therefore, the body itself makes it, and is not dependent on a dietary supply.
However, it does not hurt if we take, for example, by the consumption of eggs: In a healthy person the blood cholesterol level by a mechanism.
This ensures that the value remains the same regardless of the level of cholesterol absorption is largely constant.
Who increases to Easter, so its egg consumption a bit, this could do from a nutritional physiological point of view, without a guilty Conscience.
High-Quality Nutritional Spectrum
As the BZfE explains, is given to the Egg nature equipped with everything a growing chick for healthy development.
This also explains why eggs have a high-quality nutritional spectrum.
According to the experts, an Egg of the weight class L (about 70 grams) contains about nine grams of high quality Protein, eight grams of fat (mainly in the egg yolk) and traces of carbohydrates.
Furthermore, the fat-soluble vitamins A, D, E and K, as well as the water-soluble B-vitamins are found in it. Vitamin A and its precursor, the Pro-Vitamin A (carotene) – is the most important Vitamin in the Egg.
It ensures that the eyes remain elastic, the Iris can adjust well to brightness and darkness, and we see better at night.
Worth mentioning are also the minerals calcium, phosphorus and iron in the egg yolk, as well as sodium and potassium in the egg whites.
The BZfE, according to the Protein is of such high quality that it is used as a reference value for the biological value. That is, the human body can utilize this Protein to 100 percent.
For comparison: The Protein in wheat has a biological value of “only” 59, in the case of Amaranth it is located at 73, and yogurt at 83. (ad)