Eggs are a food of great nutritional value . The egg takes the first place in the scale of foods of high biological value: an egg provides about 7 g of protein containing all the essential amino acids, those that the body cannot produce on its own, and all usable. Let's see all the properties.

Egg properties

Excellent is the content of vitamins, in particular A and E, which have an antioxidant action. Good quantity of vitamin B1, necessary for the transmission of nerve impulses and vitamin D, which allows calcium to fix itself in the bones. Instead, vitamin C is absent.

The egg is rich in mineral salts including phosphorus, which is necessary for bone formation. It has a fair amount of iron, in an easily assimilable form.

It is a good source of zinc, an essential mineral for the proper functioning of the immune system.

Fats make up about 10% of the egg content. Of these, 70% are lecithins, necessary to maintain the elasticity of the arteries.

The egg shell is made up of 90% calcium carbonate, which can be pulverized as a remineralizer. For this purpose, the shell of a cooked or soft-boiled egg is used.

How and when to consume eggs

The egg is highly digestible, because its substances are used by the body at 95%, a very high percentage compared to the possibilities of assimilation of other foods. The best way to take full advantage of their properties is to eat them lightly .

If you are sure that the egg is the day, you can eat the raw yolk. Egg white, on the other hand, must always be cooked to be assimilated, in fact it contains a substance, avidin, which, if the egg white is consumed raw, prevents its complete use by the body.

The egg is viewed with suspicion by many people for its cholesterol content, which is around 270 mg: a not excessive amount if you don't consume more than 3-4 eggs a week, taking into account also those that are contained in prepared foods, for example biscuits, mayonnaise or puddings.

Many people believe that the egg is bad for the liver . Its bad reputation is due to the fact that it stimulates the production of cholecystokinin, a substance that causes the gall bladder to contract. If calculations are present inside this, the contraction of the bladder causes pain.

The egg is therefore not in itself responsible for the disturbance, rather it gives an alarm signal that warns of the presence of the problem.