Eggs – general information, research, cholesterol
As recently on the forum I was a participant in several discussions about chicken eggs, and above all the influence of yolks on blood cholesterol level, I allowed myself to publish a slightly modified version of my presentation, which I did to pass the first semester in human nutrition.
For starters, a few general messages about eggs that you should know.
What is an egg?
Egg is the world’s largest cell from which the hatchling hatches after the right amount of time spent sitting by the mother.
In Poland, the most commonly eaten eggs are undoubtedly chicken, but they appear next to them
also quail, duck, geese, turkey and ostrich. If you sort them with respect to weight, then
from the heaviest to the lightest, it would look like ostrich, goose,
duck, turkey, chicken and finally quail.
Number on the egg shell
… what is it really like? Well, this is the number that tells us about the way
breeding of hens, the country of origin and a veterinary identification number
Thus, we distinguish several ways of hen breeding
– 0 organic production
– 1 free-range hunting
– 2 shrubbery
– 3 cage breeding
The most common types are 3PL14131317, which means that they are Polish originating eggs
from hens from cages, which is definitely not good for us as consumers. These hens live in continuous
stress and terrible hygiene conditions. When one hen gets ill, it’s the rest of the hens
it quickly infects itself, which significantly reduces the quality of the product. Eggs with the initial number 2.1
or 0 are however found, but also definitely more expensive, and as you know, the customer always
looks at the price.
Rarely on store shelves are eggs from free range or
also organic production. It is less profitable for the producer, and hence
the potential customer has to pay more for such eggs, so he would rather choose cheaper – worse.
The size of the eggs
Each of us met in a lifetime with the signs on the packaging of eggs type ‘L, M, S etc.’, but what does it really mean?
It’s nothing like sorting eggs for their weight, so
– XL (from the Extreme Large) over 73g
– L (Large) 63-73g
– M (medium English) 53-63g
– S (Small) below 53g
The energy value and nutrients of eggs
The energy value in 100g eggs is 139kcal. In addition, they contain 12.5g of protein, 9.7g of fat and 0.6g of carbohydrates. Eggs are also rich, among others in zinc and many other microelements, i.e. calcium, phosphorus and potassium. Unfortunately, the eggs also contain significant amounts of cholesterol – 360mg. / developing the problem later in the article /
The most important, because the most nutritious part of the egg is yolk. The nutritional value, and thus the chemical composition of egg white and egg yolk is varied. The egg yolk contains all nutrients except vitamin C. There are proteins, fats, vitamins – A, D, E, K and B vitamins, carbohydrates and minerals, with the predominance of acidifiers. The caloric value of yolks is high, 355 kcal, for 100 grams (5-6 yolks). The fat contained in the yolk occurs in the emulsified form, which is why it is lightly digestible and easily absorbed. The fat of yolks contains cholesterol, which makes it in the nutrition of the elderly and some groups of patients is limited, and sometimes even excludes the consumption of yolks. This applies to patients with atherosclerosis, with cardiovascular and liver problems. It is not advisable to consume excess eggs by healthy people.
Egg white is poorer in nutrients than yolk, with B vitamins and minerals in addition to protein. The caloric value of proteins is low, as it is only 46 kcal. for 100 g of protein (about 3 proteins)
Cholesterol content in 100g of egg exceeds the recommended daily intake norm, which is 300mg, although egg yolk contains lecithin, a phospholipid that is involved in various metabolic processes, including controls the cholesterol economy.
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