Eggs - one of the most ancient sources of readily available protein, not only for humans, but also for its distant ancestors. All kinds of eggs are suitable for human consumption. In addition to chicken, the different nations in national cuisine use eggs:
- quail;
- ostrich;
- goose;
- duck;
- pigeons;
- eggs of reptiles.
The wide spread of chicken eggs all over the world is due to a combination of two factors - ease of production (after all, chickens rush daily, for almost a year) and their high taste and nutritional qualities.
Nutritional value of chicken eggs
The high nutritional value of eggs in general, and chickens in particular, is due to a large number of high-grade animal protein - i.e. such a protein that contains all the amino acids necessary for a person, in 100 g of a hen's egg is 12.5 grams. In addition to proteins, 12 g of fats and 0.5 g of carbohydrates are also contained in the eggs of the chicken.
In addition, vitamins and minerals contained in it provide special nutritional value of a chicken egg. After all, this product contains such important fat-soluble vitamins as:
- vitamin A - in one egg contains almost half the daily norm of this important substance necessary for acute vision, as well as normal development in childhood (for good reason it is called a vitamin of growth);
- vitamin E - a natural antioxidant, prevents aging, although it is not much in the egg - just some 5% of the daily requirement.
Much more widely represented in chicken eggs are water-soluble vitamins:
- vitamins of group B - are present almost in full structure, vitamin B2 or riboflavin, responsible for health and beauty of a skin is especially allocated - it in 1 hen's egg contains about 30% from daily requirement;
- a lot in the egg and a vitamin-like substance like choline, which improves mental abilities and memory, in one egg it contains an average daily rate;
- a lot in the egg and biotin, moreover this substance, responsible for the health and beauty of the hair, was first isolated from the yolk of a chicken egg.
In addition, chicken eggs contain a large amount of lecithin, essential for the health of the liver and blood vessels, and the rich mineral composition of this product, combined with the ease of its assimilation, make eggs an indispensable component of both curative and simple healthy nutrition. This is especially true for a boiled egg, the nutritional value of which depends on the time of its preparation: the most useful in terms of digestibility of protein, and the safety of biologically active substances are soft-boiled eggs - they retain most of the useful compounds.
Nutritional value of quail eggs
The healing properties of quail eggs are known in many countries. In particular, in Japan they were used as part of a rehabilitation diet for children who survived nuclear strikes. In general, this product is recommended for children's and dietary nutrition , and despite the fact that the quail eggs have less protein than in chicken, the nutritional value of the quail egg is generally higher than that of its other counterparts. They contain significantly more vitamins A, B1 and B2, as well as magnesium potassium and phosphorus than in chicken. In addition, they are much less likely to be responsible for allergic reactions.