/ / Egg yolk: composition, benefits and contraindications

Egg yolk: composition, benefits and contraindications

What is the composition of the egg yolk?

Chicken yolk makes up the volume of the whole eggThirty-three percent on average. In yolk, the caloric value is much higher than in the protein, about 60 kcal. Take for the sake of clarity a chicken egg of medium size. Here it will look like this: cholesterol - 210 g, protein - 2.7 g, fats - 4.51 g, carbohydrates - 4.51 g. And the weight of an average chicken egg is about fifty grams. The yolk contains fat-saturated, monounsaturated and polyunsaturated. Also here there is a large content of oleic acid, about forty-seven percent.

What is the use of egg yolk?

In egg yolk there is a lotVarious vitamins, a very important one is vitamin B12. This vitamin brings vitality and energy, as a result, the person becomes more alert and more mobile. It is also added to the diet of children who lose their appetite. In the yolk, carotene vitamin A is formed, which can be observed, based on the color of the yellow yolk. This vitamin has a beneficial effect on eyesight, and can also prevent the aging process and the development of cancer cells. In less quantity in the egg yolk there are such vitamins as B1, B2, E, D, PP, creating a positive impact on the human body as a whole. Yolk, in virtue of the content of a large number of vitamins in it, is very useful for baby food.

In addition to other components, in the egg yolkThere is a phosphorus content, which in its turn retains teeth and gums in good condition, and phosphorus including that which takes a direct part in almost all physiological processes that occur in the body. It is also necessary to note the presence of silane in the yolk, which serves as an antioxidant. Such substances can protect the human body from the external influence of the environment: from radiation, exhaust gases, tobacco smoke and other harmful environmental shortcomings. Choline is a substance that supports the cardiovascular system. Choline also has a beneficial effect on the nervous system, nerve cells. A greater amount of this vitamin can be observed in raw egg yolk.

In the rejuvenation of the organism takes the main partMelatonin, it also builds new cells, which means that it has a very favorable effect on hair and skin. Lutein helps improve eyesight.

Contraindications, concerning a chicken egg-yolk

In most of the country, the eggs were examined, inParticular protein and yolk separately. Relative zhezhetka was found to contain cholesterol ranging from 215 to 275 milligrams. There were also parallel comparisons with foodstuffs from fast food. Thus, it turned out that rolls and chops, or hamburgers contain in themselves up to one hundred and fifty milligrams of cholesterol. Therefore, if people are at risk for heart disease, the yolk needs to be taken with extraordinary caution, since on the day they are encouraged to consume foods that contain more than two hundred milligrams of cholesterol. The risk group also includes such diseases, which are provoked and aggravated by a high content of cholesterol. Without any restrictions, eggs should be eaten only completely to healthy people - as most scientists say. As for people of advanced age and children, they can use no more than two or three meals a week, if possible in a cooked form.

Today there are similar studiesAmerican scientists who argue that the yolk-cigar egg is unfairly accused of provoking a rise in cholesterol in the organism. After all, they found that a component such as lecithin, prevents the increase of cholesterol. And the yolk of lecithin contains enough. Experimental studies were also conducted among two groups of people who were at risk for heart disease. One group in a two-week period did not eat eggs of chicken at all, and the second consumed a quarter of yolks a day. And at the end of two weeks, the test subjects took tests and found that among the group that consumes eggs, consisting of 13 people, cholesterol rose only in two, and two - decreased, and the remaining representatives of this group remained unchanged. Thus, it can be concluded that cholesterol does not depend on the quantitative level of yolk consumption.

There is also the opinion that cholesterol is notIt carries harm in itself, it only replaces the lack of calcium. After all, our body is intelligent and replaces other substances that are not enough for it. If a person lacks calcium in the body, the walls of the vascular vessels become depleted, becoming fragile and vulnerable at the same time. And at this point, cholesterol comes to the rescue, "sticking" the problem areas. The vessels may begin to narrow down - but this is only an indicator that there are some deviations in the body, but there is absolutely no cholesterol. The human body is a clever enough system capable of ksamo recovery, until the last. But people often treat it absolutely abominably. And excess cholesterol is formed in the blood at all because of eating excessively fatty foods or chicken yolks. This may occur due to malnutrition, not balanced.

Most likely, in the near-term relation to the eggsWill change and they will enter the regular diet. We will use them much more often than now, as dieticians recommend. Well, there are no such restrictions for healthy people.

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