An egg is an excellent source of nutrients. It contains proteins, fats, carbohydrates, and almost all the needed minerals and vitamins. Eggs – the unique products that our body can absorb 97-98 percent.
|chicken||157 kcal||12,7 g||10,9 g||0,7 g|
|quail||168 kcal||11,9 g||13,1 g||0,6 g|
|duck||185 kcal||13,3 g||14,5 g||0,1 g|
|goose||185 kcal||13,9 g||13,3 g||1,4 g|
|turkey||165 kcal||13,1 g||11,7 g||0,7 g|
|ostrich||118 kcal||12,2 g||11,7 g||0,7 g|
The use of eggs
All the nutrients contained in eggs, easily and almost completely absorbed in our body. The eggs are useful:
- The egg contains substances necessary for full hematopoiesis;
- contained in eggs substances prevent the development of cataracts and damage to the optic nerve;
- Those who regularly eat eggs have strong teeth and healthy bones;
- Lecithin, which is present in the yolk of eggs, enhances memory and improves the efficiency of the brain;
- The egg contains a lot of vitamin E, which extends our youth and beauty;
- Eggs supports the immune system and contribute to weight loss, in spite of the high caloric content of 1 egg.
The composition and the use of quail eggs
1 gram of quail eggs contained 2.5 times more vitamins than in chicken and quail egg contents of potassium, phosphorus and iron is 4.5 times higher than chicken eggs.
The use of raw quail eggs reduces the level of cholesterol in the blood due to the high content of lecithin in the quail eggs. Before use, the raw quail eggs should be washed, and children up to three years can be given only boiled quail eggs.
For those who lose weight, you should remember that calorie boiled eggs less than caloric calorie soft-boiled eggs and raw egg. Moreover, all the eggs, cooked hard-boiled, do not lose their useful properties.