Protein & yolk

Cooking of eggs does not have little impact on their nutritional properties. Eggs - suppliers of vitamins and minerals for the human body and is important for nerve-dimensional system of vitamin B12. It is interesting that the longer the egg is subjected to heat treatment, the worse it will be digested. Eggs, boiled soft-boiled, fully digested in 1-2 hours, and hard-boiled eggs or fried eggs - 3 hours. Although the egg - a very nutritious product, do not get fat from it. Moreover, the eggs come in many medical diets aimed at reducing the amount of protein in the diet. For these diets the eggs with their 13%-s-protein and only 80 calories - just a godsend. Lecithin, which is contained in the yolk is rich in choline, promoting the transfer of cholesterol and fat breakdown. He also serves on the cell membranes and nerve fibers. Although the body is capable of producing the required amount for the life of choline, it is shown that choline derived from the extra food, could be useful for the withdrawal of accumulated fat in the liver, as well as to treat certain types of nerve disorders. The yolk also has a unique property to cause gallbladder contraction, ie, stimulate the flow of bile into the intestine, which improves peristalsis and promotes digestion of fats. However, it is stipulated that frying eggs or making eggs with mayonnaise (or a similar sauce) to those who have liver problems, it is undesirable. But those who have gallstones, eggs really are not recommended, the process of its decline under the influence of egg yolk (as, indeed, and many other foods such as cream or butter) proceeds painful and can sometimes go to colic. Curiously, it is the only legitimate reason for which should refrain from eating eggs. So, eggs are useful: they are - an easily accessible source of niacin needed to supply the brain and the formation of sex hormones, vitamin K, which provides blood clotting; choline (mentioned above), improves memory and prints out poisons from the liver, lecithin, dissolved the plaque in the walls of blood vessels. And also in the eggs of many vitamins E, B2, B6, B12, biotin and folic acid, hindering the development of congenital defects in newborns, as well as having a high energy value and containing valuable proteins and Regulators, a large number of minerals (including calcium and iron) as well as vitamin A and niacin. However, the eggs are no carbohydrates, and vitamin C, and we must not forget that they often cause allergies. Tip: Never buy cracked or broken eggs. And another thing: there is no difference in nutritional value of white and brown eggs. Little about the correct storage: eggs must be stored in the main chamber of the refrigerator, not in the door, store them in an open container or if each of them is the date in the original packaging in order to know the shelf life, keep the eggs with a sharp end down, to the yolk remained in the center and did not touch the air layer filling the blunt end. In this position, they can be stored for three weeks. In addition, it is necessary to periodically clean the cell to store eggs in the refrigerator, since the shell is leaky, and a variety of bacteria can penetrate the egg. Eggs and cholesterol in egg yolk is really high in cholesterol, but it should be noted and that egg cholesterol is the least harmful because it is balanced by the lecithin contained in egg yolk and plays a role in the nutrition of nerve cells. How much can you eat eggs, so that cholesterol is contained in the framework of yellow-will not exceed the norm? Nutritionists advise to eat no more than four eggs a week. WHO believes that the number of eggs produced from all sources of food (mayonnaise, cakes, mousses, bis-quits), shall not exceed 10 units per week. However, as shown by numerous studies, after eating eggs, blood cholesterol level is almost not increased. One large egg contains 8.6 grams of protein and 5-7 grams of fat, of which at least 2 g - saturated. In one egg yolk medium size is approximately 350-400 mg of cholesterol. Considered acceptable daily intake of 390 mg of cholesterol for men and 290 mg - for women. In fact, great concern should cause no cholesterol, arriving with food, and the excess cholesterol in the blood produced by the liver from saturated fats. Consequently, the relatively high content of cholesterol in eggs should bother only people with high cholesterol in the blood. Lovers of the same eggs that have elevated blood cholesterol, we can recommend is the one yolk (cholesterol is contained in it) with two or three proteins. You can eat eggs and herbs, but it is recommended to prepare one yolk and two proteins of a frying pan with nonstick, buttered (or even better - milk). It is worth noting that the egg white - an excellent source of protein, in addition, it is easier to digest meat. Eggs and Salmonella In order to eggs caused salmonellosis should match once two conditions: first, the eggs should be positive, and secondly, they must be stored for a long time in unsuitable conditions. The coincidence of the two are not so often, but to avoid trouble is desirable to take all precautionary measures. According to statistics, every 7 thousand eggs, there is one infected with salmonella. Nevertheless, it is not recommended to eat raw eggs and boiled eggs. Fresh mayonnaise, sauces and mousses contain basically raw eggs, so all these dishes are considered unsafe in terms of possible salmonella contamination. Risk of infection is highest for the elderly, the sick, children, pregnant women, AIDS patients and people with weakened for various reasons, the immune system. To kill bacteria, eggs should be thoroughly prepared. To be perfectly calm, you should boil the eggs for at least 7 minutes (5 minutes - for poached eggs) and fry for at least 3 minutes on each side. And the yolk and white should be firm. Omelets should be brought to dryness. Duck eggs should be prepared for at least 15 minutes. In this case, it is better to bake rather than boil. By the way, duck and goose eggs are much more nutritious chicken. The only thing to fear - is harmful microorganisms, which in the eggs of waterfowl more. Broken egg if you want to cook poached egg, boil water, add 1 tbsp. a spoonful of vinegar and a sprig of tarragon. Again, boil and reduce heat. Old does not damage the yolk, break a raw egg and pour it into the water. Cover the pan with a lid. After 3 minutes, the dish is ready. Not to damage resulting beauty, carefully remove the egg with a slotted spoon. Recommendations to reduce the risk of contracting salmonella: Wash hands before and after dealing with eggs (salmonella live and on-shell) to store the eggs packed in the fridge, wipe the shell, if it is dirty, throw eggs with cracked or damaged shells, not exceed the shelf life of eggs, check for freshness: egg, dipped in cold water should drown, if the egg is floating or has an odor, discard it, to avoid recipes that use raw eggs, and after cooking egg dishes can only be stored in the refrigerator, warm the eggs up until and protein, and yolk become firm: scrambled eggs - 3-4 minutes, the eggs without a shell - about 5-7 minutes, while cooking the eggs in the shell - 7-10 minutes.