Eggs as source of proteins, minerals and vitamins

yajca - eto tvorenie prirody, kotoroe zadumano dlya togo, chtoby  zarodysh cyplenka byl okruzhen belkami, vitaminami i mineralnymi veshestvami. dazhe znaya o vysokom soderzhanii holesterina, i o tom, chto mozhno zarazitsya salmonellezom, yajca po-prezhnemu ostautsya nedorogim i ochen populyarnym produktom pitaniya.

sposoby prigotovleniya i termicheskaya obrabotka nikak ne vliyaet na ih pitatelnye kachestva. yajca daut nashemu organizmu mnogo vitaminov i mineralnyh veshestv. v nih soderzhitsya vitamin v12, kotoryj neobhodim dlya nashej nervnoj sistemy. yajco, podvergsheesya dlitelnoj termicheskoj obrabotke, huzhe perevarivaetsya. prakticheski polnostu perevarivautsya cherez 1-2 chasa, yajca, svarennye vsmyatku, yajca, svarennye vkrutuu ili yaichnica cherez 3 chasa.

yajca ochen pitatelnyj produkt, i ot nego ne tolsteut. pomimo etogo sushestvuet mnogo lechebnyh diet napravlennyh na snizhenie kolichestva belka v racione pitaniya. dlya takih diet ispolzuut yajca, v kotoryh soderzhitsya 13% proteinov i vsego 80 kkal, chto dlya diety neobhodimo.

v zheltkah soderzhitsya lecitin, kotoryj bogat holinom, a on sposobstvuet perenosu holesterina krovu i raspadu zhirov. opyat zhe on prisutstvuet v sostave kletochnyh membran i nervnyh volokon. organizm cheloveka sposoben sam vyrabatyvat neobhodimoe kolichestvo holina, odnako poluchaemyj dopolnitelno holin vyvodit iz pecheni nakopivshiesya zhiry, opyat zhe lechit nekotorye vidy nervnyh boleznej. yaichnyj zheltok obladaet zamechatelnym svojstvom, on vyzyvaet sokrasheniya zhelchnogo puzyrya, eto stimuliruet ottok zhelchi v kishechnik, a eto vedet k uluchsheniu peristaltiki i pomogaet usvaivatsya zhiram. stoit obratit vnimanie, chto zharenye yajca ili yajca s majonezom (ili s podobnym sousom) pri problemah s pechenu est nezhelatelno.

sovsem ne rekomenduetsya est yajca ludyam, u kotoryh kamni v zhelchnom puzyre. obyasnit eto mozhno tem, chto yaichnyj zheltok vyzyvaet silnoe sokrashenie myshc. eto dejstvitelno edinstvennaya prichina, iz-za kotoroj sleduet otkazatsya ot upotrebleniya yaic.

poleznye svojstva yaic

yajca yavlyautsya istochnikom niacina, kotoryj nuzhen dlya pitaniya mozga i obrazovaniya polovyh gormonov, vitamin k neobhodim dlya svertyvaemosti krovi; holin (o nem govorilos ranee) uluchshaet pamyat, vyvodit yady iz pecheni; lecitin – rastvoryaet blyashki v stenkah krovenosnyh sosudov.

opyat zhe v yajcah est vitaminy e, v2, v6, v12, biotin i folievaya kislota, kotoraya ne daet razvitsya vrozhdennym porokam u novorozhdennyh, obladaet bolshoj energeticheskoj cennostu s soderzhaniem cennyh belkov i bioregulyatorov, mnogo mineralov (kalcij, zhelezo) opyat zhe vitamin a i nikotinovaya kislota.

In a normal eggshell contains such microelements: fluorine, copper, iron, manganese, molybdenum, phosphorus, sulfur, zinc, silicon and others, a total of 27 items! In the shell of one egg 2 grams of calcium (the calcium to absorb fully okay to apply it with lemon juice). For adults it would be good to conduct this course twice a year for 15-20 days. Before use, the eggs should be washed in warm water with soap, then rinse. Protein and the yolk is extracted from eggs, again rinsed for 5 minutes, placed in boiling water. If the eggs are cooked in a steep, they are less active, although it was suitable for use. Consume up to three grams, based on age. Grind in a coffee grinder.

Pay attention that eggs are no carbohydrates and vitamin C, they can cause allergies.

Suggest do not buy cracked or broken eggs. Please note that between brown and white eggs are, nutritionally, no difference.

How to store eggs.

To store eggs have in the refrigerator, not in the door, and in the main chamber. Best in an open container or in the original packaging that was known to the expiration date. Best of all, sharp end down, in order that the yolk was in the center, not touching the air layer filling the blunt end. Fulfilling all these conditions, the eggs stored for three weeks. Again, rinse the cell periodically, as the shell is not is sealed, it can penetrate the bacteria.

How to test the freshness of eggs

Is it possible to check the eggs with a little plain water? In a glass filled with water 3/4 of the volume, place the egg:

1.To the bottom sank, it carried fresh not more than 3 days ago.

2. Floats in a vertical position, demolished a week ago.

3. Surfaced immediately, the part of the egg sticks out of the water, demolished three weeks ago.

In order not to lose the yolk vitamins, cook boiled eggs.

Eggs and cholesterol

In fact, eggs are high in cholesterol, but they are less harmful, since cholesterol is balanced by the lecithin in egg yolk and is involved in the nutrition of nerve cells.

How many eggs you can eat in order not to exceed the maximum dose of the cholesterol contained in eggs? On the advice of nutritionists, no more than four eggs a week. According to the who, the number of eggs given and contained in other food products (mayonnaise, cakes, mousses, biscuits) should be no more than 10 pieces a week. Although, given the results of the studies, after ingestion of eggs, the cholesterol level in the blood is practically not increased.

One large egg contains 6-8 grams of protein and 5 to 7 grams of fat, of which 2grams of saturated fat. In the yolk of the eggs are of medium size contains about 350-400 milligrams of cholesterol. The allowable amount of cholesterol consumed per day for women 290 mg, and for men 390 mg. In reality, there's more to worry about that cholesterol that comes from food, and that which is produced by the liver from saturated fats. We can use this to conclude that to worry people who have high cholesterol in the blood.

For those who have cholesterol in the blood exceeds the permitted limit, it is possible to recommend to include 1 egg yolk with 1 or 2 egg whites ( the cholesterol contained in the yolk). Eggs can be prepared with herbs from one yolk and two whites on the non-stick pan, pre-oiled (preferably milk). It should be noted that egg white is a source of easily digestible protein.

Eggs and Salmonella

Below the egg was the cause salmonellosis, a combination of two conditions: first, the eggs must be infected, and second, it must correctly be stored.

However, it isn't often that these two conditions coincide, but nevertheless should observe the necessary precautions.

According to statistics, out of 7,000 eggs and only one is found infected with Salmonella. But still for security purposes, do not eat raw eggs or soft-boiled. The basis of such dishes as sauces, mousses contain raw eggs, so to consider them safe is impossible. Especially be careful for the elderly, the sick, children, pregnant women, AIDS patients, people with weak immune system.

In order to avoid various kinds of bacteria, eggs must be carefully prepared. Cook about 7 minutes (5 minutes for poached eggs), fry 3 minutes on both sides. Whites and yolks should be solid. Scrambled eggs must be dry. Duck eggs to cook for at least 15 minutes. And best of all they bake, not cook. Goose and duck eggs are much more nutritious than chicken. But we must be careful, as in the eggs of waterfowl harmful microorganisms more.