An egg is a single cell in a hard shell in which it develops new life. For humans, a chicken egg is of particular value, as it contains a huge amount useful substances.

Chemical composition

Compound chicken egg, the photo of which can be seen above, is unique. It contains the following elements:

1. A lot of vitamin A is contained in the yolk. Moreover, the more intense and saturated its color, the greater the amount of vitamin it will contain. This substance is responsible for the regeneration of the skin, promotes wound healing and prevents hair loss.
2. Vitamin E, which is also present in sufficient quantities, improves health reproductive system person and prolongs youth.
3. The yolk of an egg contains vitamin D. A lack of this element leads to destruction bone tissue. Therefore, it is extremely important to replenish your reserves of this vitamin throughout the year.
4. Of the microelements, the largest amount is potassium, which strengthens muscles. As well as iron, zinc, magnesium and phosphorus.
5. People with poor eyesight You should eat chicken eggs as often as possible. The fact is that the yolk contains an element called lute, which helps restore visual acuity.
6. For women for prevention malignant tumor breasts, it is recommended to eat one egg daily. This product contains a rather rare substance, choline, which can fight tumors.
7. Eggs are also recommended for people who want to conceive a child. Enough a large number of folic acid and zinc restores reproductive functions and heals the genitourinary system.

In a word, the benefits of chicken eggs are enormous. They are recommended for use by children, starting from the very beginning. early age. If a person is not allergic to eggs, then they can be eaten up to two pieces daily. Due to their rich composition and nutritional value, chicken eggs are included in all healthy diets.

Chicken egg size

As a rule, its parameters will depend on the breed of laying hen, its age, complementary feeding and housing conditions. For example, if a chicken constantly did not receive any nutrients, then this fact will certainly affect the quality of the egg. The bird will lay much worse. If laying hens are fed natural food without the addition of antibiotics, then the eggs they lay will be classified as organic products and are valued much more highly.

Large eggs are laid by chickens over eight months old. Young birds produce small eggs. The quantity and size of this product also depends on the breed of laying hen. There are so-called egg chickens, among which the following breeds are distinguished: Leghorn, Hisek Brown, Loman Brown and High Line. Also, good large eggs are obtained from healthy birds that are kept in favorable conditions. If chickens are constantly cold or hungry, then all their energy will be spent searching for food or warmth. In this case, you should not expect a lot of eggs from her, but be content with a small amount of product and its small size. These eggs are worth much less.

Energy value

This product contains sufficient quantity protein (12.7 g), high fat (11.5 g) and a small amount of carbohydrates (less than 1 g). The eggs have enough high calorie content. So, per 100 g of product - 157 kilocalories. It has been noted that eggs are a valuable source of energy that perfectly satisfies hunger and gives energy. They are recommended to be consumed in the morning before the start of the working day. Vegetarians replace meat with this product if they feel a lack of certain elements. As already mentioned, eggs are one of the few foods that are completely digestible. human body.

Benefit for health

The benefits of chicken eggs for the human body are as follows:

1. Due to its quinine content, this product is an excellent preventive measure. oncological diseases.
2. Scientists have noticed that egg lovers are much less likely to suffer from osteoporosis than people who ignore this product.
3. Thanks to calcium and vitamin D, eggs significantly strengthen bone tissue. Doctors recommend that patients with limb fractures eat one to two eggs daily.
4. The potassium contained in this product strengthens the heart muscle and promotes the elasticity of blood vessels.
5. Thanks to zinc and folic acid eggs contribute to the health of a woman’s reproductive system and help her bear a healthy child.

The product has a similar effect on men. Egg lovers are much less likely to suffer from prostatitis and have good potency.

Many people pay attention primarily to the size and condition of the shell. Experts advise evaluating the product according to the variety, storage conditions and GOST. It is believed that the healthiest eggs are those purchased on the market from small producers. There is an opinion that large poultry farms feed laying hens unhealthy food that contains antibiotics.

In order to protect yourself and your loved ones from such a purchase, it is best to find a trustworthy farmer and regularly purchase products from him own production. Very often, the breeder goes to meet regular customers halfway, shows clients his farmstead and talks in detail about the conditions of keeping the birds.

Storage and labeling

According to GOST, chicken eggs are marked as follows: latin letter D means the product has a shelf life of only seven days. This egg will be considered dietary. The table product is marked with the letter C, and its shelf life is twenty-five days. The weight of an egg of the first category should be about sixty grams including the shell.

What is the yolk made of?

Chemical composition The yolk of a chicken egg and the white are somewhat different from each other. For example, it contains a huge amount of vitamin B12. The yolk has a rich color due to the presence of vitamin A in it. This important element is simply necessary for healing the skin, eliminating peeling and healing wounds. A deficiency of this vitamin leads to premature aging and the formation of wrinkles. In addition, thanks to vitamin PP, the walls of blood vessels are strengthened and their elasticity increases. The brighter the yolk, the more vitamin A it contains, which means its benefits are much higher.

As for other important elements, it boasts substances such as choline and melatonin. Moreover, the yolk will contain the largest amount of these substances raw egg.

Protein composition

This unique product has absolutely no fat, but is the most important source protein (protein). It contains a lot of microelements, including calcium, phosphorus and iron. The protein of a chicken egg contains amino acids that supply oxygen to brain cells. Unlike the yolk, the white is not advisable to eat raw. It contains an enzyme that destroys gastric juice. In addition, this product is a fairly powerful allergen, which also adversely affects human health. It contains only forty-eight kilocalories.

Eggs and cholesterol

Very often you can hear the opinion that eggs are a supplier huge amount cholesterol, which is deposited on the walls of blood vessels. In fact, this product contains healthy cholesterol, which is construction material for the liver. However, the intake of cholesterol from foods is not at all necessary, since it is perfectly produced by the body itself. Therefore, a person will not be left without it.

Unfortunately, very often healthy products, along with vitamins and microelements, also contain harmful substances. For example, chicken yolk, which is known to be extremely rich important elements, has quite a lot of cholesterol. People who monitor their health, as a rule, scrupulously calculate the amount of harmful and undesirable components. When it is not possible to completely give up eggs, you should reduce the consumption of other foods to a minimum. Thus, if a person eats two yolks during the day, then he should limit his consumption of milk or meat so as not to exceed daily norm incoming cholesterol. After all, the body can easily cope with a small amount of it.

Unfortunately, many eggs in supermarkets contain antibiotics. They can be partially destroyed by heat treatment. In addition to antibiotics, these products also contain nitrates and other poisons. There is also a risk of salmonella infection. It's pretty unpleasant disease, which sometimes ends in death. In addition, there is a category of people who are not recommended to eat eggs. These include primarily allergy sufferers and people with problems digestive tract. In psoriasis, eggs cause an exacerbation of the disease. Patients with cardiovascular diseases should be careful and consume this product as little as possible due to the presence of cholesterol in it.

Chicken egg rich in vitamins and minerals such as: vitamin A - 28.9%, vitamin B2 - 24.4%, choline - 50.2%, vitamin B5 - 26%, vitamin B12 - 17.3%, vitamin D - 22% , vitamin H - 40.4%, vitamin PP - 18%, phosphorus - 24%, iron - 13.9%, iodine - 13.3%, cobalt - 100%, selenium - 55.8%

What are the benefits of a chicken egg?

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, maintaining immunity.
• Vitamin B2 participates in redox reactions, increases color sensitivity visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a disorder skin, mucous membranes, impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. Flaw pantothenic acid may lead to damage to the skin and mucous membranes.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disorders normal condition skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal intestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the flow of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Iodine participates in the functioning thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slow metabolism, arterial hypotension, growth retardation and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- essential element antioxidant system protection of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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Chicken eggs are a very popular product. They have been used since ancient times and are added to many dishes. For a long time they have been eaten as an independent dish, in the form of omelettes, scrambled eggs, or simply eaten boiled, or added to salads and many other dishes.

general information

The egg is a protein product that has a large nutritious value and contains many useful substances. Chicken eggs are mainly used for food. Waterfowl eggs are eaten much less frequently because they can cause infectious diseases. If we consider the chemical composition of this product, it will contain protein, fats, carbohydrates, mineral salts and water, which makes up more than half of all components. In addition, it contains vitamins E, D, carotene, choline and many other substances that are necessary for humans.

The product contains approximately 160 kcal per hundred grams, that is, its nutritional value can be equal to a whole glass of milk or forty grams of meat.

What is a chicken egg shell made of?

There is more than one component in such a product. There are several of them. If we consider the egg as a whole, we can distinguish three parts of it, which differ in volume. This:

• shell;
• protein;
• yolk.

Most of it is protein. This is approximately 56%, the yolk takes up 32%, and the shell is a smaller part of it, that is, 12%.

The shell of an egg is an integral part of it and it performs certain functions. The main thing is protection against the entry of various pathogenic microorganisms into the product.

Shell contains contains calcium, magnesium, carbon dioxide and many other elements of the organic plan. Under the shell there is a thin but fairly dense shell, followed by protein. This shell is necessary to prevent pathogenic microflora from entering the egg. At the same time, gas or water vapor can penetrate through it.

On one, blunter side there is an air chamber. If the product is stored for a long time, it becomes larger because the contents dry out.

What does the white of a chicken egg consist of?

Protein is a clear, viscous liquid that occupies most product and consists of many layers. When whipping it, a foam is formed, which can be very thick. The density of the entire white is not the same, its densest part is closer to the center, that is, next to the yolk, thereby keeping the yolk in the center.

Protein contains a large number of microelements, including ovalbumin and conalbumin. These substances contain many amino acids, but they are available in optimal proportions. This leads to the eggs being easily digestible product, that is, their digestibility is 98%. The following elements perform different functions:

In addition to all this, protein contains many minerals and vitamins, such as B vitamins, vitamin E, D and many others. Protein contains 47 kcal per 100 grams of product.

What does the yolk of a chicken egg consist of?

However, despite many positive traits protein, the most valuable in an egg is the yolk. The yolk is a thick liquid that consists of layers. They alternate with each other. The color of the yolk can vary from light yellow to bright yellow. On top of the yolk there is a thin film, on the surface of which there is an embryo.

The yolk has no less useful properties than protein. It contains proteins, fats and carbohydrates. Mine yellow tint This part of the egg acquires thanks to the carotene included in its composition. Once in the human body, it is synthesized into vitamin A, which is necessary for normal functioning body.

How does the chemical composition of an egg affect a person?

As already noted, an egg is a storehouse of vitamins and minerals. Their effects on the human body are very diverse and sometimes, in addition to the positive effects, negative ones can also be observed. For example, avidin is present in the chemical composition of eggs. This is a protein that connects biotin and regulates neuroreflex activity, thereby forming the avidobiotin complex. When it is exposed to heat, it begins to decompose into its constituent elements. This means that excessive use raw foods can cause H-vitaminosis, and therefore health problems may arise.

Ovomucoid, which is a protein found in eggs, can destabilize trypsin function. And this enzyme is very important for the functioning of the pancreas. Accordingly, all this can lead to poor absorption of both the egg itself and other products.

Also, it should be noted that frequent use of ovomucoid, which is not absorbed by the body, can cause allergic reactions. This manifests itself especially often in children, because their the immune system is weaker than that of an adult.

If the ovomucoid is exposed to heat, its properties disappear completely. When whipping only partially.

Present in protein lysozyme, which is an enzyme and when the storage conditions of the product are not met, it can begin to break down. This can cause a person to develop a severe foodborne infection.

Nutritional properties

But still, despite the negative, this product has a large amount of vitamins, minerals and nutrients, which makes it a very valuable product in its nutritional value. Eggs contain a large amount of fat. They are mainly concentrated in the yolk. Plus they have quite a lot low temperature melting, which means that such a product is perfectly absorbed by the human body.

In addition, the yolk contains concentrated unsaturated fatty acid. These are arachidonic acid, linoleic acid and oleic acid, which are also beneficial for humans.

But it should be noted that eggs are also a source of cholesterol. Although there is not much of it in them, approximately 1.6%, their regular use can cause the development of atherosclerosis. Accordingly, it is better for elderly people to reduce the amount of this product in their diet. Among useful The following properties can be distinguished:

• Eg, regular use such food can help fight depression,
• improves mood and leads to increased performance.
• Scientists have also proven that the product prevents the development of cardiovascular diseases and even cancer.

From this it follows that this is a quite useful product. After all, if you look at the composition of a chicken egg, you can see many elements in it that will only benefit humans. But, accordingly, they should be consumed in moderation.

Egg white chicken rich in vitamins and minerals such as: vitamin B2 - 33.9%, vitamin H - 14%, vitamin PP - 15%, selenium - 36.4%

What are the benefits of chicken egg white?

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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You can see a complete guide to the most useful products in the appendix.

Poultry farming plays an important role in increasing livestock production. One of the most valuable, widespread and accessible to the population in Russia are chicken eggs sold by poultry farms through numerous retail chains. Most private household plots in Russia always keep on their farm, more or less, laying hens, which provide this dietary product not only for their family, but also often sell the eggs they produce on markets. Eggs produced on a private farm always contain a smaller amount of all kinds of artificial additives that are widely used in poultry farms. Additionally, chickens in private household plots are not subject to numerous vaccinations against a large number of infectious diseases of birds. Such an egg, obtained at home, is most valued by the population because... In the summer, domestic chickens are constantly exposed to solar insolation and consume large amounts of green plants containing useful biologically active substances. Physiological norm The annual per capita consumption is considered to be 292 chicken eggs. The constant, high demand for egg products is associated with their high biological value and taste qualities. The physiological value of eggs for humans is determined by the high digestibility of the nutrients they contain.

Nutritionists around the world consider the chicken egg to be the most perfect natural product. Egg, especially for child's body contains the entire complex of vital nutrients.

The average weight of a chicken egg ranges from 50 to 80 grams.

Nutritional value of chicken eggs:

• Calorie content -157 kcal.
• Proteins – 12.7 g.
• Fats – 11.5 g.
• Carbohydrates - 0.7 g.
• Water ~ 85% of the egg's weight.
• Saturated fatty acids -3 gr.
• Cholesterol – 570 mg.
• Mono- and disaccharides - 0.7 g.
• Ash – 1 gr.

A chicken egg contains the following: macronutrients: calcium -55 mg, magnesium -12 mg, sodium -134 mg, potassium - 140 mg, phosphorus - 192 mg, chlorine -156 mg, sulfur - 176 mg.

Microelements: iron -2.5 mg, zinc -1.11 mg, iodine - 20 micrograms, copper -83 micrograms, manganese - 0.029 micrograms, selenium -31.7 micrograms, chromium -4 micrograms, fluorine -55 micrograms.

Vitamins: vit. A -0.25 mg, vit. RR -0.19 mg, vit. E -2 mg, vit β-carotene 0.06 mg, vit. A (RE) -260 mcg; vit.B1-0.07 mg, vit. B2-0.44 mg, vit. B5 - 1.3 mg, vit. B6 -0.14 mg, vit. B9 (folic acid) – 7 mg; vit. B12-0.52 µg; vit.D -2.2 µg; vit.E -0.6 mg; vit. H (biotin) -20.2 mcg; Vit.K -0.3 mcg, Vit. RR -3.6 mg; Choline -251 mg.

The nutrients that make up a chicken egg have high biological and nutritional value for humans.

Proteins in eggs are represented by: ovomucin, ovoalbumin, lysozyme, avidin, conalbumin, etc. Protein lysozyme is a substance that kills and dissolves substances that enter the human body pathogenic microorganisms. Prepared from chicken protein medicinal mixtures for the treatment of newborn animals suffering from gastrointestinal diseases.

Yolk proteins are represented by: phospholipids (levitin, vitellin, phosphovit). Moreover, this type of protein is found in nature only in milk and eggs. Egg proteins, in terms of amino acid composition, are especially useful for humans, due to the content of such vitally important for humans essential amino acids as: methionine, leucine, valine, isoleucine, threonine, phenylalanine, tryptophan, histidine.

Lipids (fats) in eggs represented by phospholipids and triglycerides. The composition of egg lipids includes polyunsaturated and low-unsaturated fatty acids, as well as cholesterol and lecithin in a 6:1 ratio.

Vitamins in eggs are fat-soluble and water-soluble vitamins. At the same time, the yolk contains only fat-soluble vitamins.

Chicken yolk is rich in vitamins: A, E, K, O and its provitamins. The composition of vitamins in chicken yolk varies and depends on the time of year and the nutrition of laying hens. The yolk of owners of private household plots is especially rich in complete vitamins when the poultry is kept free-range, when it enjoys solar insolation and consumes unlimited amounts of green food and herbs growing outside. According to the content of vit. The yolk of a chicken egg is equivalent only to fish oil.

Digestibility of chicken eggs in the human body. The yolk, whether cooked or raw, is well tolerated and digested by humans, making it an indispensable food product for humans. When boiling eggs for 3-5 minutes, energy and nutritional value the yolk does not disappear.

Raw chicken protein is less easily absorbed by the human body. Poor digestibility of protein is due to the fact that raw (uncooked) protein does not cause the secretion of digestive juices in humans. After boiling a chicken egg (3-5 minutes), the digestibility of chicken protein increases noticeably.

Eggs produced at our poultry farms can be dietary and are marked with the letter D and table eggs with the letter C. This marking tells the buyer about the shelf life of the purchased eggs.

Eggs that can be stored for no more than 7 days are considered dietary. All other eggs that are stored for more than 7 days, but not more than 25 days, are table eggs.

In addition, chicken eggs, depending on their weight standards, come in different categories:

• Highest category (B) - weigh 77g. and more.
• Selected egg (O) - from 65 to 74.9 g.
• First category (1) - from 55 to 64.9g.
• Second category (2) – from 45 to 54.9g.
• Third category (3) from 35 to 44.9g.