Food and Nutritions: Egg
They are a very complete food because they provide protein, iron and vitamins A and D. As a food rich in cholesterol, you have to moderate their consumption. WHO recommends eating three to four eggs a week.
1. What’s in?
The eggs are so very rich to contain protein, iron and vitamins A and D.
The clear. The clear water and consists of protein (considered the ideal protein and highest biological value), and also contains sodium and B vitamins
The yolk. The pad, meanwhile, is rich in various nutrients. Their proteins are also of high biological value. It is very rich in lipids consist of saturates, polyunsaturates and cholesterol.
Cholesterol is an amount of 1500 mg. per 100 gm. yolk, making the egg in one of the foods richest in cholesterol. We found small amounts d vitamin A, D, E, B1, B2 and iron.
2. Nutritional recommendations
From 3 to 4 eggs per week. The World Health Organization (WHO) recommends an average consumption of three to four eggs a week. This in countries like Spain with a long tradition in the consumption of eggs, both fresh and processed products (cakes, pastries, custards, flan, etc..), It is difficult to put into practice.
Moreover, later found that egg cholesterol less involved in raising cholesterol levels than meat.
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