The advantages and disadvantages of eating eggs

Eggs are an integral part of the diet of most people in our country. They are consumed not only for breakfast, but also for lunch and dinner. In this issue we will tell whether they are good for health, how they differ from each other and can harm the body.

Eggs are an excellent source of vitamins, fats and proteins. Two eggs on average contain up to 40% of the daily dose of vitamin B2, which affects the growth of a person, the health of hair, nails and skin. 60% of the dose of choline improves memory and nervous system, and, of course, calories, which are as much in one egg as in 100 grams of chicken legs.

Many still believe that brown eggs have a large number of useful properties and the best taste compared to white ones. This is nothing more than a myth. The color of the egg depends on the breed of chicken, so white rushing white, and speckled, which are the most common, brown. If we talk about the color of the yolk, then even it may differ in shade depending on what the chicken eats.

On egg packages, their category is always indicated, it does not affect the taste, but speaks only about the weight of the product. For example, a third-category egg weighs up to 45 grams, but a selective one can go up to 75. Also, on the packages there are letter designations: “D” is a dietary egg, which has a shelf life of up to 7 days, but “C” is a normal table, stored up to 25 days.

Despite the large number of useful properties, eggs have no less impressive list of dangers. To begin with, they often contain the salmonellosis bacterium, which leads to an increase in the liver and spleen, as well as renal failure. In order to avoid this disease, it is enough to wash the eggs thoroughly and not to abuse them raw. Also, some studies have proven that excessive egg consumption is associated with an increased risk of cardiovascular diseases. At the same time it will be important to dispel the myth of a large amount of cholesterol in eggs. He really is there, but is only in the yolk, where besides him there is lecithin, which helps him to process, so you have nothing to worry about.