Important for all
The egg is a very healthy, very complete and of high nutritional value. The high nutritional value of the egg, along with the fact of its appealing and easy to digest, which makes it useful to feed the children, adolescents, pregnant women, lactating women, elderly, sick persons ...
It is even recommended for overweight people for their role satisfying and low calorie.
A medium sized egg provides approximately 75Kcal. The yolk contributes nearly 58 of these kcal, and the egg white the remaining 17 Kcal. The most important part of the fat composition is prevailing unsaturated fatty acids (such as linolenic acid, one of the major fatty acids) over saturated besides different types of phosphorus containing digestible fats, such as lecithin, phosphatidylcholine, etc..
Furthermore the fat that is contained in the yolk is finally emulsified, which makes it easily digestible.
The importance of the egg egg regarding their nutritional value lies in the quantity and quality of their protein. Is considered to contain all essential amino acids in adequate amounts. Most of the egg protein concentration is in the egg white.
Each unit provides six to eight grams of pure protein to our body. This protein has such a value that its composition is taken as a reference to determine the quality of the protein from other foods. Furthermore, the balance of essential amino acids makes it highly digestible (considered a biological value of the protein of 96%, largely over the meat and fish)
Contains soluble vitamins like A, D and E and some water soluble (such as B, especially any of vitamin B12, B9 folic acid, thiamin or B1, or B2 rivoflamina and biotin).
It is also rich in choline, an essential nutrient precursor of a neurotransmitter involved in memory and muscle control, as well as part of our cell membranes
Eggs are also a source of selenium, zinc, iron, phosphorus and carotenoids (lutein and zeaxanthin pigments that reduce the risk of development and progression of cataracts, and are beneficial for the prevention of cardiovascular disorders).