Essential ingredient in many recipes, the egg can be a great ally of health. Egg is a high source of protein and also it is beneficial for diet.
Properties
According to expert, the egg has in its composition many vitamins and antioxidant minerals. “Among the oxidants, stands out selenium. An egg is 22.5% of the daily requirements of a healthy adult, “he adds. In addition, it has polyunsaturated fatty acids, vitamins and minerals that contribute to good health. Vitamin D source, the egg is also rich in proteins.
Benefits
To be rich in vitamins and antioxidants, the egg helps fight free radicals, and help improve the immune system and functioning of the thyroid. According to expert in healthy adults consumption of one or more eggs per day does not increase the risk of cardiovascular disease as many people think.
Rich in protein, egg represents 20% of our daily needs. Furthermore, it is important source of vitamins and minerals with only 70 calories, equivalent to an average fruit.
Another item of food that list of benefits is its protective effect. “The egg can be considered a food with a protective effect, as it has 1.9g of monounsaturated fatty acids (46.34%), 0.7 polyunsaturated fatty acids (16.48%) – so-called” good fats “- and a small amount of saturated fat, about 1.5g (37.45%) “list the nutritionist.
Finally, besides being a complete food with 13 essential vitamins and minerals, the egg is low in calories. “An egg contains about 70 calories, equivalent to an average fruit”, concludes Lucia Endriukait.
A recent study by the Obesity Department of the Pennington Biomedical Research Center at Louisiana State University, eating egg helps you lose weight. According to the survey, which examined 152 men and women between 25 and 60 years, who contacted who eat eggs for breakfast are more likely to lose weight.
Part group consumed two eggs all morning, while the others ate American bread. After two months, the weight loss from the egg class was 65% higher in comparison to the bread group. The reduction of the waist ingesting the eggs was 34% higher, as well as reduced fat, 16% greater.
