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| Salted-Egg |
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| Eggs |
Eggs is an object-shelled which is produced by poultry (chicken, birds, and ducks). Aside from being a source of animal protein, eggs contain fats that are beneficial to the body. Each item consists of egg whites and egg yolk, each has a nutrient content that is not the same.
Inside the egg whites contained many proteins, including essential amino acids and albumin. While there are a lot of fat content (essential fatty acids and cholesterol) in egg yolk. The other nutrition like carbohydrate, vitamin A, iron, phosphorus, vitamin B complex, calcium, and antioxidants.
The nutrients contained in an egg is affected by the nutrient content of poultry feed. The variety of poultry feed can give influence, which is poultry have a better nutritional value. For example, poultry feed can be added to the fish. On the other side, the nutrients found in salted eggs slightly reduced when compared with the egg in general. This is because the addition of salt in salted eggs can damage the protein content of eggs.
How to cook a good egg needs attention. Eggs that are too ripe can cause damage to protein content. Maturity level can be ascertained from the color or layer of eggs. Eggs that are too ripe marked by the color is too brown, egg looks scorched if fried (omelette). Or look blue layer between egg white and yolk when eggs boiled.
In children and adolescents are encouraged to consume 2 to 3 eggs per week. This is very useful for the formation of cells so that help the process of growth. As for obese people who have a history of cardiovascular disease are advised to consume no more than 1 whole egg. This is because the cholesterol contained in egg yolk is high enough which is about 200-250 mg.
In addition to cooking, notice how consumption. For people who have weak immune system is not advisable to consume raw eggs because there is still a live bacteria and cause illness like thypus. Consumption of half-ripe eggs are not recommended because it is believed there are bacteria that have not died.
Really, consumption raw eggs is not prohibited, but select egg yolks. This is because egg whites contain avidin which can inhibit the absorption of vitamin B7. While vitamin B7 or commonly known as biotin serves to assist the metabolism of fats and carbohydrates.
Besides the growth of body cells, eggs still have benefits such as bone growth, source of protein and fat in the formation of testosterone, health of the eye nerve, preventing cataract disease, improving the working of brain nerve, and reducing dementia.
Inside the egg whites contained many proteins, including essential amino acids and albumin. While there are a lot of fat content (essential fatty acids and cholesterol) in egg yolk. The other nutrition like carbohydrate, vitamin A, iron, phosphorus, vitamin B complex, calcium, and antioxidants.
The nutrients contained in an egg is affected by the nutrient content of poultry feed. The variety of poultry feed can give influence, which is poultry have a better nutritional value. For example, poultry feed can be added to the fish. On the other side, the nutrients found in salted eggs slightly reduced when compared with the egg in general. This is because the addition of salt in salted eggs can damage the protein content of eggs.
How to cook a good egg needs attention. Eggs that are too ripe can cause damage to protein content. Maturity level can be ascertained from the color or layer of eggs. Eggs that are too ripe marked by the color is too brown, egg looks scorched if fried (omelette). Or look blue layer between egg white and yolk when eggs boiled.
In children and adolescents are encouraged to consume 2 to 3 eggs per week. This is very useful for the formation of cells so that help the process of growth. As for obese people who have a history of cardiovascular disease are advised to consume no more than 1 whole egg. This is because the cholesterol contained in egg yolk is high enough which is about 200-250 mg.
In addition to cooking, notice how consumption. For people who have weak immune system is not advisable to consume raw eggs because there is still a live bacteria and cause illness like thypus. Consumption of half-ripe eggs are not recommended because it is believed there are bacteria that have not died.
Really, consumption raw eggs is not prohibited, but select egg yolks. This is because egg whites contain avidin which can inhibit the absorption of vitamin B7. While vitamin B7 or commonly known as biotin serves to assist the metabolism of fats and carbohydrates.
Besides the growth of body cells, eggs still have benefits such as bone growth, source of protein and fat in the formation of testosterone, health of the eye nerve, preventing cataract disease, improving the working of brain nerve, and reducing dementia.
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