Last updated 6/12/2012 12:57:07 AM. Recipe ID 19543. Report a problem with this recipe.
Title: Egg nutrition
Categories: Information, Cheese/eggs, Typed
Yield: 1 Servings
ARE EGGS NUTRITIOUS?
Egg protein is often used as the standard by which other protein
foods are measured. The egg contains small to significant amounts of
13 vitamins. It's one of the few foods that naturally contains
vitamin D and numerous minerals. On the other hand, eggs are not high
in sodium or calories.
BUT WHAT ABOUT CHOLESTEROL?
Nutrition experts say the two main influences on blood cholesterol
levels are heredity and saturated fat, not cholesterol consumption
per se. Contrary to long-held belief, dietary cholesterol is not
strongly correlated with risk of coronary artery disease. The problem
is that some people are genetically cholesterol sensitive (their
blood cholesterol levels do rise when their dietary intake of
cholesterol increased) and therefore need to watch their intake of
foods high in cholesterol. And eggs are high on that list: Although
the whites are both fat and cholesterol-free, the yolk of one large
egg has 213 milligrams of cholesterol and five grams of fat, 1.6 of
them saturated fat. Although as a general rule the American Heart
Association recommends a limit of four yolks per week, some diet and
heart disease experts assert that dietary advice should be more
WHAT DO THE GRADES MEAN?
In descending order the grades are AA, A and B. The nutrition is
the same no matter what the grade. Packers determine grade only by
the quality of the exterior (cleanliness, soundness, texture,
strength and shape) and interior (shape and firmness of yolk;
proportion of thick white to thin white). Eggs that don't meet USDA
or state standards for grade B or better never even make it to the
market as shell eggs; in fact, most grade B's are processed into
dried or other egg products.
WHAT CAUSES BLOOD SPOTS?
A spot forms when a blood vessel on the yolk ruptures during the
egg's formation. It actually indicates a fresh egg, since as the egg
ages, water moves from the albumen (white) into the yolk, diluting
the blood spot. It is not a sign that the egg is fertile.
CAN EGGS BE FROZEN?
Not in their shells. To freeze whole eggs, beat them just enough to
blend the yolks and whites, then transfer them to freezer containers.
IS IT SAFE TO EAT RAW EGGS?
As with all raw food from animals, there's a small possibility of
bacterial (usually salmonella) food poisoning. Infection is more
serious for those who are very young, pregnant, elderly, or have an
impaired immune system. The American Egg Board says: Keep eggs cold.
Cook them until the whites are set,, yolks start to thicken, and no
visible liquid remains.
WHY ARE SOME HARD-COOKED EGG YOLKS RINGED WITH GREEN?
A harmless iron and sulfur compound forms when eggs are over cooked
or not cooled quickly.
WHICH CAME FIRST, THE CHICKEN OR THE EGG?
The Bible claims fowl. Modern scientists hedge by saying neither.
Both are alternating stages in life's never ending progression.
Didn't find the recipe you were looking for? Search for more here!