Food of the week - EGG
In this
week’s blog we will be reviewing eggs – mainly chickens eggs to be precise.
Eggs have been eaten as a food for about six million years.
In recent years; eggs have been at the centre of much nutritional controversy.
Eggs are a great source of
protein and are actually known as a ‘complete protein, meaning they contain all
the necessary amino acids. The World Health Organisation uses egg protein as a standard for evaluating
protein in other foods.
A researcher said in 2013
that “Eggs are all-natural and provide one of the highest quality
proteins of any food available.” “One egg provides more than six grams of
protein, or 13 percent of the recommended Daily Value (DV), and nearly half is
found in the yolk.”
Vital statistics of
eggs:
Eggs are high in the
following nutrients:
Protein - growth and repair
of the body cells
Vitamin D – regulates the health of bones
Vitamin A – helps the immune system to function, helping
vision in dim light and keeping skin and the linings of some parts of the
body, such as the nose, healthy
Vitamin B2 - works with other B-group vitamins to help
break down and release energy from food, keeping the nervous system healthy
especially in pregnant women.
Vitamin B12 – for healthy blood cells and processing folic
acid
Folate – Works with Vit B12 to produce healthy blond and
support a healthy nervous system.
Iodine - helps to
make/regulate the thyroid hormones.
Eggs are an extremely
versatile food, which are reasonably inexpensive in most communities. Being low
in calories and having a fairly high satiety value (ability to make you feel
full) eggs are also a useful addition for weight management. Eggs allergies are
quite well documented and care is needed where this is an issue.
Stay tuned this week and
find out that “Eggs aren’t the dietary
demons they’re cracked up to be"
Have you even seen a chicken lay an egg? It is quite
amazing. Click on the link for details, not for the faint hearted!
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