Chicken egg
For many thousands of years, chicken eggs have been included in the human diet. Nevertheless, disputes between doctors and nutritionists about the benefits and harms of chicken eggs continue to this day.
The ratio of BJU in the product
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Description
A chicken egg is an asymmetrically oval food product, covered with a shell on top, under which there are white and yolk inside. This product is obtained from various breeds of domestic chickens due to their reproductive ability.
People began to breed chickens about 10 thousand years ago, presumably in Southeast Asia and China. First, jungle chickens belonging to the Pheasant family were domesticated, which can still be found in these countries.
Currently, in addition to farms, poultry farms from all over the world are engaged in the production of chicken eggs. According to preferences, in a number of countries they prefer to breed chicken breeds that carry white and light yellow eggs (in America and Russia they are considered to be of higher quality), or brown (in Great Britain). In fact, the taste and nutritional properties of white and brown eggs are the same, and the only difference is that brown shells are slightly stronger and thicker, so they are more suitable for transportation.
The color of the yolk is influenced by the feed the chicken eats. The more carotenoids (natural pigments of red and yellow color) in the feed, the richer the yolk color will be. Carotenoids are found in alfalfa, corn and other plants traditionally fed to chickens. That is why homemade chicken eggs often have a more saturated yolk in color. But the light yolk does not yet indicate the poor quality of the egg, but only that the feed that the chicken ate contained little carotenoids.
When eggs go on sale, they are labeled depending on the category and the permissible shelf life. The labeling, however, is present exclusively on products from poultry factories, and domestic chicken eggs sold on the market are free of all classifications. The purchaser purchases this product at his own risk. The labeling consists of letters and numbers, which hide information about the weight and age of the product. So, for example, the letter "D" indicates that the egg is dietary, and the letter "C" - that the egg is table. The letter "B" means that the egg is of the highest category and weighs more than 75 g, "O" - selected eggs weighing 65-75 g, the number "1" stands on eggs of the first category with a weight of 55-65 g, "2" - the second categories with a weight of 45-55 g, "3" - on eggs of the third category with a weight of 35-45 g. The most common are table eggs of the second category, that is, "C2".
Cooking applications
The culinary capabilities of chicken eggs are superior to many foods. They are baked in the oven, boiled or soft-boiled, omelets and scrambled eggs are made, salted, pickled, added to cocktails, pastries, salads, croutons, cutlets. In many dough products, eggs are an indispensable ingredient, without which a lush and tasty confection cannot be obtained.
The freshness of chicken eggs can be determined in several ways. In cooking, they use both fresh eggs and 2-3 weeks old. Provided they are stored correctly (7-13 degrees), there is no need to fear that the eggs will lose their nutritional properties. Fresh eggs are great for poached and fried eggs. But if fresh eggs are hard-boiled, they are poorly cleaned, therefore, for preparing salads and other dishes with boiled eggs, it is better to use a product that has already been in the refrigerator for some time. In sauces, omelets, casseroles, dough and other dishes where appearance is not important, shelf life does not play a special role (naturally, within reason).
The composition and calorie content of chicken eggs
100 g of a chicken egg contains 76.15 g of water, 12.56 g of proteins, 9.51 g of fat, 2.5 g of fiber, 1.06 g of ash, 0.72 g of carbohydrates; vitamins: retinol (A), thiamine (B1), riboflavin (B2), niacin (PP or B3), choline (B4), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), cyanocobalamin (B12), ascorbic acid (C), alpha-tocopherol (E), calciferol (D), phylloquinone (K); macronutrients: phosphorus, sodium, magnesium, potassium, calcium; trace elements: fluorine, zinc, selenium, copper, manganese, iron.
The calorie content of a chicken egg is approximately 143 kcal per 100 g of product.
The benefits of chicken eggs
The egg contains more than a hundred useful substances, so the main benefit of chicken eggs is that they can be consumed as a regular food or as a medical food. Egg white is the most valuable and effective protein used by the body to build muscle. Even milk and beef don't have as much nutritional enzyme as a chicken egg.
The egg contains almost the entire periodic table, in addition, it is almost completely (by 97%) absorbed by the body and does not produce toxins.
Also, the benefit of a chicken egg lies in the fact that it contains polyunsaturated fatty acids, which play an important role in the prevention of nervous and cardiovascular diseases, as well as selenium and carotene, which have antioxidant properties, improve skin condition, prevent cancer, and improve the reproductive system.
Chicken eggs contain niacin, which is essential for the formation of sex hormones and nutrition of the brain. And the yolk contains vitamin D, which helps the body absorb calcium and strengthen bone tissue. Leciin improves memory, is good for the liver and improves mental performance. The lutein in the yolk helps prevent vision problems, and choline helps prevent cancer.
Not only the eggs themselves are useful, but also the eggshell, since it contains a large number of micro and macro elements, the first place among which is calcium.
The harm of chicken eggs
Chicken eggs contain saturated fats, so their regular use leads to an increase in cholesterol in the blood. And if you get carried away with eating raw eggs, then there is a risk of contracting salmonellosis.
Chicken eggs can also be harmful to children, and cause them to develop allergies, so their number in the diet should be limited.
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