Nutritional Value

Nutritional Value daily RDA for adults. Source: Nutrient Database (USDA) Eggs are a cheap source of protein and rich, and in almost all preparations are gastrointestinal, are also rich in vitamins (but no vitamin C) and minerals essential (see accompanying table). There has, however some controversy over the cholesterol content, which is high , and whether it can produce hypercholesterolemia who ingested. But egg yolk is also rich in phospholipids, particularly phosphatidylcholine or lecithin to the esterification and substitution would clean it (note the conditional) of risky bad cholesterol (LDL). There is an issue that is clear and settled, like many others in nutrition. The traditional view of not taking more than two eggs a day and not more than ten a week, is still valid.If you eat only the white, there is no risk of hypercholesterolemia, since it contains no fats of any kind (all lipids are in the yolk). The eggs are suitable for pregnant women since they have hill which facilitates the development of central nervous system of the embryo and fetus, the presence of choline also transformed into acetylcholine helps memory in humans. It is also rich in lutein and egg caxantina which prevents eye problems like cataracts. The egg is characterized by causing a feeling of fullness when you want to helping reduce the consumption of meals. Today – through genetic modification – there are chicken eggs with low cholesterol content of LDL (bad cholesterol), meanwhile common quail eggs have a low content of cholesterol.