Egg Nutrition
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Egg Nutrition
  Eggs  
Last updated 6/12/2012 12:57:07 AM. Recipe ID 19543. Report a problem with this recipe.
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      Title: Egg nutrition
 Categories: Information, Cheese/eggs, Typed
      Yield: 1 Servings
 
MMMMM----------------------EGG INFORMATION---------------------------
 
  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
  individualized.
  
  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.
  




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Recipe ID 19543 (Apr 03, 2005)

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