The importance of the egg proteins in human food, mainly because of its source in this element.
The chicken egg is the egg that is most consumed worldwide, but it is not the only one that we can find in the market. There are other alternatives such as quail egg, but really none of these compares to the mass consumption that chicken egg has.
It is estimated in approximation that Europeans have a consumption of 255 eggs per year. And that 60% of popular recipes in Europe have the egg as an element included.
The egg not only has a feed value, but its properties have allowed it to occupy a very important place among pharmacological recipes, and many drugs are made from the proteins of eggs.
The great capacity that many countries of the world have for the poultry production has allowed the chicken egg to be a very economical food and for this reason its consumption becomes much more frequent and sustained within the home.
Nutritional composition of the egg
The egg has always had a nutritional value, but today many of the characteristics of the egg have been specified. As food, we find other attributes.
An egg averages 150 kilocalories and provides more than five grams of protein to the body. It is also a food very rich in choline, vitamin A, B and D, biotin, and minerals such as phosphorus, zinc and selenium.
In this sense, the egg is considered a nutritional treasure, and therefore it is always included in every diet.
1 egg contains the following nutritional properties:
- 6 g protein
- 4 g fat
- 0.5 g sugars
- 28% of Vitamin A
- 63% Choline
- 40% Biotin
- 84% Vitamin B12
- 31% Phosphorus
In the nutritional composition of the egg we can also find abundant zinc, folic acid, pantothenic acid, vitamin D and E, in addition to niacin.
It is noticeable as an egg simultaneously shows a rich mineral composition along with a rich composition in vitamins.
Other minerals such as iron are present in the egg, but in smaller quantities, which is essential to consider a healthy food. Salt is a mineral that is also found in very low doses inside the egg.
The energy value of the chicken egg is one of the highest on the food scale. This aspect is taken into account in the routines of physical preparation.
The high water composition in eggs allows you to maintain a minimum carbohydrate composition, about 0.35 g per egg.
Type of egg protein
It has a very specific distribution of its types of egg proteins from the distinction between the white and the egg yolk, but we must emphasize that for all proteins in total cooking favors the assimilation of them above their uncooked intake.
For its part, the yolk has a higher lipid concentration. These are more complex and much richer egg proteins for the contribution to the human body. In turn, it is also the yolk that concentrates the largest amount of fatty acids, with a lower percentage of saturated fatty acids.
Iron is also found in the yolk of the egg, and although in many cases it is recommended not to abuse this mineral, iron is an essential nutrient for the human body.
In the egg white of chicken we can find amino acids and polypeptides, this type of micronutrients are those that allow to assimilate the rest of the proteins and minerals that we find in its composition.
The chicken egg is considered one of the best balanced foods in fats, proteins and nutrients. It is difficult to find another food with these properties.
Ease of assimilation and cooking methods
Cooking always allows a better assimilation, mainly of the properties found in the yolk. It is always recommended to consume the boiled, boiled or boiled egg above other cooking.
The tortilla is also an excellent preparationón for the consumption of chicken eggs. We must mention that always cooking with oil adds saturated fat to our body, so it is not the best way to cook in many situations.
It is very important to consider the white as a food that allows to assimilate the yolk. In food, the white is very important to be able to take advantage of all the benefits found in the egg as food.
Likewise, several studies show that the egg does not have great oil absorption capacity, so you should not stop considering eat the fried egg or in omelette. The option of cooking will be healthier and recommended in situations of delicate health.
Buy egg protein
We do not always have the option of being able to ingest enough protein, either because of our eating habits or by reducing the consumption of fats.
Therefore, different amino acids naturally present in the egg have been isolated to use it as a source of protein. We can find it in many food supplements and intended for bodybuilding.
Amino acids present in egg proteins
Amino acids are the nutrients that best allow the assimilation of egg proteins. And the egg, being a nutritional treasure, also has amino acids and polypeptides.
Where we find the highest concentration of amino acids is in the egg white. And this is why we highlight the importance of eating both parts of the egg. Its protein value is complemented.
Essential amino acids such as phenylalanine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, valine, arginine and histidine can be found. This type of information has been decisive for the use of chicken eggs in the pharmacological and medical field.
Egg white, also known as albumin, has a contribution of amino acids very low in carbohydrates and fats, which is highly recommended for the liver and for discomforts related to the liver system.
It is from this amino acid composition that the purifying function of the blood is gestated, typical of the consumption of eggs, which is highly recommended for people with blood pressure problems.
The amino acid of the leucine It is an important tool to combat cholesterol, its use beyond the egg as a food lays the foundation for many drugs and medical treatments.