BENEFITS OF EGGS

As a cheap source of protein, eggs are believed to have many health benefits because of high nutrient content. What are the properties of egg?

PROTEIN SOURCES

Our bodies need protein to repair the function of organs, and eggs contain nine essential substances and amino acids that works to increase the protein content in the body.

GOOD FOR THE EYES

Biochemical nutritionist, Elizabeth Johnson, PhD, of Tufts University found that the eggs have more sources of antioxidants that are good for the eyes, namely carotenoids. Lutein and zeaxanthin are carotenoids that type of compounds essential for vision in which only they can bring value to the macula, a small area on the retina that is responsible for the sharpness of the eye.

NOT IMPROVE CHOLESTEROL

According to the Harvard University research, cardiovascular disease has nothing to do with eating eggs because the egg contains just 5 grams of saturated fat, the type of fat that do not trigger an increase bad cholesterol.

PREVENT CELL DAMAGE

Eggs contain vitamin E. The combination of selenium and vitamin E act as antioxidants which can reduce the risk of damage to body cells caused by free radicals. One egg can produce 10 percent of the total needs of the body of selenium.

GOOD FOR DIET

Low fat and calories. One whole egg contains only 71 calories, which is the number of calories that is good enough for those who are on a diet.

PREVENTING THE  SPREAD OF BACTERIA

According to a study in Japan, the egg contains a substance that binds the peptide E. coli bacteria and prevent them spreading.

IMPROVING THE GROWTH OF THE BRAIN

Experts from the University of North Carolina, United States, found kolina in eggs, a type of nutrient that functions build brain cells in humans. According to the Institute of Medicine, kolina intake for lactating mothers should be 550 mg, 425 mg for adult women and pregnant women at 450 mg per day.

PREVENT INTERFERENCE VISION

Eggs also contain anti-oxidants and lutein that help prevent vision problems caused by aging and cataract. Lutein content in eggs even more than those in green leafy vegetables.

People who have heart disease are not advised to not eat eggs. They are advised to reduce consumption of egg yolks to two times a week. A recent study also found no link between eating six egg yolks per week with the incidence of heart attack or stroke in healthy people.

How to consume eggs it is best to cook until cooked because raw eggs sometimes contained salmonella bacteria that are harmful to children, pregnant women and seniors