A chicken egg provides, on average, 7.5 grams protein, 6 grams fat, 30 milligrams of calcium and 1.5 milligrams of iron (it contains no carbohydrates).
The proteins in an egg are very high biological value, and we may consider them as reference proteins. An egg also provides vitamin A, B vitamins and cholesterol.
This cholesterol , which exists in significant quantity (about 250 milligrams per egg), is partly offset by a different kind of fat, lecithin, whose action is opposed to his. We can eat eggs, except for cholesterol-lowering diet, and in reasonable quantities (four to five eggs per week).
This cholesterol , which exists in significant quantity (about 250 milligrams per egg), is partly offset by a different kind of fat, lecithin, whose action is opposed to his. We can eat eggs, except for cholesterol-lowering diet, and in reasonable quantities (four to five eggs per week).
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