Eggs are a common dish, so families often buy them and keep them in the refrigerator. Eggs have a very valuable source of fat, which is Lecithin because Lecithin, which is rarely found in other foods (except soybeans).
According to MSc Nguyen Van Tien – Nutrition Education and Communication Center, Institute Nutrition National, before storing eggs in the refrigerator, eggs need to be cleaned, to remove dirt and bacteria on the surface of the shell. If not, it is inconceivable that we have put unsafe food in storage, which can be one of the causes of cross-contamination, from unsafe food to safe food.
Eggs are foods with high nutritional value, containing enough nutrients such as protein, fat, calcium, iron, zinc, selenium, vitamin B12, vitamin D, saturated fatty acids, and unsaturated fatty acids. one double bond and many double bonds, cholesterol…
Egg yolks and egg whites have different homogenization. Egg white is indigestible and poorly assimilated because it contains the enzyme antitrypsin, which inhibits digestive enzymes of the pancreas and intestines. When heated to 80ºC, this enzyme will be destroyed. The yolk due to its emulsion and uniform dispersion of nutritional components should be eaten raw or cooked, which is easy to assimilate and absorb.
Lecithin in eggs has the effect of regulating cholesterol, preventing cholesterol accumulation, promoting the separation of cholesterol and excreting the obtained components from the body. Eggs also contain a significant amount of cholesterol (600mg cholesterol/100g eggs), but there is a favorable correlation between Lecithin and cholesterol. Therefore, Lecithin will promote the role of cholesterol regulation, prevent atherosclerosis (related to hypertension, cardiovascular disease) and eliminate cholesterol from the body.
MSc.BS. Nguyen Van Tien noted, yolks should be eaten in moderation, before the age of 40 eat 3 yolks/week, after the age of 40, 2 yolks/week, if you have hyperlipidemia, you should only eat 1 yolk/week. Children from one year old should eat 5-6 yolks/week.
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