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High quality protein, minerals, vitamins: there are numerous healthy nutrients in the egg
In the past, eggs were considered a health risk rather than a recommended food. But for years now, more and more experts have been referring to the healthy nutrients contained in chicken eggs: high-quality protein, valuable minerals and important vitamins.
High cholesterol can be dangerous
Around one in three Germans have high cholesterol. An elevated cholesterol level can lead to diseases of the vessels, with possible consequences such as a heart attack or stroke. Those affected are often advised to change their diet to lower the level. Above all, a lower egg consumption is often mentioned here. But do eggs actually harm our health or are they rather healthy for humans?
Healthier than long thought
A recent study by US researchers concluded that increased egg consumption increases the risk of life-threatening heart disease.
However, other research has shown that chicken eggs are significantly healthier than long thought, which is why many health experts have lifted the years of warnings about eggs and butter related to high cholesterol levels.
In the meantime, the positive ingredients of eggs are often emphasized. So also from the Federal Center for Nutrition (BZfE).
Cholesterol is only present in the egg yolk
As the experts write in a communication, cholesterol, which is only present in the egg yolk, fulfills important functions in the organism, for example as the basis for hormone and vitamin D formation.
That is why the body itself forms it and does not rely on food.
However, it does not hurt if we take it in, for example, by eating eggs: in healthy people, the blood cholesterol level is regulated by a mechanism.
This ensures that the value remains largely constant regardless of the level of cholesterol intake.
Anyone who increases their egg consumption a bit at Easter can do so from a nutritional point of view without feeling guilty.
High quality nutritional spectrum
As the BZfE explains, the egg is naturally equipped with everything a growing chick needs for healthy development.
This also explains why eggs have a high-quality nutritional spectrum.
According to experts, an egg of weight class L (about 70 grams) contains about nine grams of high-quality protein, eight grams of fat (mainly in egg yolk) and traces of carbohydrates.
It also contains the fat-soluble vitamins A, D, E and K as well as the water-soluble B vitamins. Vitamin A - and its precursor, pro-vitamin A (carotene) - is the most important vitamin in the egg.
It ensures that the eyes remain elastic, the iris adapts well to brightness and darkness and we see better at night.
The minerals calcium, phosphorus and iron in egg yolk and sodium and potassium in egg white are also worth mentioning.
According to the BZfE, the protein is of such high quality that it is used as a reference value for its biological value. This means that the human body can use this protein 100 percent.
For comparison: the protein in wheat has a biological value of “only” 59, for amaranth it is 73 and for yoghurt it is 83. (ad)