Eggs of 1 category
Eggs - habitual and traditional food, the most widespread are considered eggs. Chickens layers postpone on one (more rare two) to egg once a day, the most useful - eggs from young domestic hens, they small by the size, but have pronounced "egg" taste.
Egg caloric content
Caloric content of egg makes 157 kcal on 100 grams of a product. It is necessary to consider that the average weight of one egg varies from 35 to 75 g therefore also calculation of calories will be corresponding.
Structure and useful properties of egg
In the chemical composition of egg more than ten main vitamins - it is well-cared, vitamins of group B (B1, B2, B6, B9, B12), A, C, D, E, K, N and RR, and also practically all table of chemical elements of Mendeleyev - potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, chlorine and sulfur, iodine, chrome, fluorine, molybdenum, pine forest and vanadium, tin and titanium, silicon, cobalt, nickel and aluminum, phosphorus and sodium. In eggs gland is a lot of, but from eggs it is acquired not really well therefore as the source of iron is better to use meat and a liver. At the same time, if to drink eggs in the raw, then they also interfere with digestion of iron from other products.
Egg consists of egg white and yolk. Protein - the supplier of the natural easily acquired protein, on average a protein contains 10 g on 100 g of egg white. The yolk contains fat-soluble vitamins, and also cholesterol.