The controversy over egg white or brown / cafés, and which one is the most nutritious, filling Internet has little backed questions and information, it will try to shed some clarity on this issue.
Currently, eggs represent a fundamental pillar in the daily diet, are very healthy and provide a significant protein value to the body. They are one of the most recommended foods to start the day or end it with a light dinner.
¿White eggs and brown eggs?
Unfortunately, we have generated a large number of speculations and false beliefs regarding this fabulous food, like the idea that brown eggs are much more nutritious health than the albedo. However, here we answer how true these hypotheses.
First, eggs They change color based on their genetic chain. In other words, it depends on the genetic ramifications of the chicken and race, if it has brown feathers lay eggs brown, it is important to remember that even if brown will not give greater hardness to the shell (another false belief), and this will depend on the years you own the animal. The younger, more delicate are the shells.
nutritional contribution of eggs
According to nutrition experts, the egg is a food with a lot of potential. Despite that eggs have a high cholesterol level, certainly are very healthy foods you can eat daily. It's worth noting that if you possess some nutritional pathology must be careful with their consumption.
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Nutritionally, egg white or brown good size, provides the body with more than 80 kilocalories (Kcal), 5 to 13 healthy fat and 6 grams (g) protein. They also contribute to high levels of vitamin A, B and folate.
Although this proved that eggs are high in cholesterol, medical and nutritional studies have concluded that the beneficial cholesterol health, ie, dietary, will not raise blood cholesterol in people who eat regularly, always as they remain healthy.
What is really important when choosing an egg is their origin, as this will determine their levels of nutrition. Pigmentations within its range of color, white or brown, too many spots or a very small size, are indicators of an egg whose hen was not in good health so it will not be a food loaded with appropriate vitamin proportions.
Percent composition according nutritional institutes are:
- Water: 75%.
- Protein: 13%.
- Cholesterol: 500mg.
- Vitamins: A, B, B1, B2, D, E.
- Calories: Between 80 and 160Kcal.
Ways to make a good quality control in eggs are:
- Lighting: Look at them through the light if you look black or red spots mean that the egg is breaking, if it is completely dark then rotted egg.
- Odor: If the egg has a, uncharacteristic of the same strange smell, it's best to discard it.
- Agitation: Agitate the egg up and down, if beeps very strong rebound means that it has aged. This is due to the increased separation between the shell and the yolk membrane covering, creating an air vacuum.
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An egg in its optimum conditions to be ingested, will have a brilliant shell. At the time of bankrupting to extract its contents should be emptied into a container, check if the yolk is round and prominent, and pay attention to whether the white and yolk are separated easily. All these aspects will determine a process of effective conservation.
A very silent pathogenic disease found in the intestinal tract of animals and man. It is very common that is in eggs, they do not go through the proper cleaning process after being collected. The important thing is to remember that you should not eat raw eggs if we are not sure of its origin and cook eggs with due attention because salmonella loses its infectious value over 65 ° C.
All , Nutritional, vitamin quality properties and conservation do not change color depending Egg, ie, the shell does not determine the nutritional value of this food, so can not say if one has greater benefits than the other.