Egg nutritional value effect
Egg has a high nutritional value being essentially rich in protein with high bioavailability. In terms of wealth, the egg is an inexpensive alternative with regard to dietary meat and with very few calories.
Egg and its nutritional value
An egg has food protein of equivalence about 28 grams of red meat. Study published by the Agricultural Research Service of the U.S. Department of Agriculture found that a standard size XL egg provides 6 grams of protein, only 75 calories, 5 grams of fat, zero grams of carbohydrates, 1.6 grams of saturated fat, 63mg of sodium and more or less 240 mg of cholesterol. Note that this amount of cholesterol is in the yolk of the egg and it is not very recommended to be consumed by people with a tendency to high cholesterol, or high blood pressure. The best protein and nutritional value of vitamins is in egg white.
The egg's vitamins
Egg is also rich in vitamin B2 and vitamin B12. These vitamins as dietary supplements that play an important role in metabolic energy, helping to break down the food we eat and turns them into cellular energy. These vitamins also promote the balance of the nervous system, help build our genetic material and the red blood cells.
Egg antioxidants
The egg contains two important antioxidants, lutein and zeaxanthin. Studies show that these two antioxidants found in the egg are best used as dietary supplements by the body than the same antioxidants found in vegetables. These two elements promote eye health and vision.
Effects of minerals found in the egg
Egg has several essential minerals especially selenium, iodine and molybdenum. These minerals promote immune system defense, regulate thyroid hormone and help metabolize better some essential amino acids for supplementing and building blocks of protein and consequent improvement in muscle mass gain.
