Egg belongs to the category called "superfoods" because it is a complete food that contains many nutrients starting from proteins, fats, minerals, vitamins and enzymes.
Egg proteins are particularly important because their nutritional value is very high due to the fact that eggs have the most balanced amino acid content. As protein-forming elements, amino acids have several basic functions:
- makes up much of the tissues, cells and muscles in the body;
- support tissue and cell development and healing;
- improve the blood circulation;
- produce enzymes for optimal digestion;
- synthesizes hormones essential in reproduction;
- contribute to energy supply.
The chemical composition of whole egg is as follows:
- Water 72%
- Protein 11.6 %
- Fat 14 %
- Carbohydrates 0.5 %
- Mineral substances 0.9 %
- Miscellaneous 1 %
The composition of the yolk is as follows:
- Water 52.9 %
- Protein 16.7 %
- Fat 26.7 %
- Carbohydrates 2.6 %
- Vitamins (biotin, pantethonic acid, choline, B complex - especially B2, vitamins A, D, E) 0.5%
- Minerals (phosphorus, calcium, magnesium, potassium, iron, iron, zinc, sodium, selenium, chlorine, sulphur, iodine) 0.5%
- Pigments (zeaxanthin, lutein, traces of beta carotene) - 0.1%
The composition of egg white is as follows:
- Water 88 %
Protein 10 %
– Carbohydrates 0,5 %
- Minerals 0,5 % (sodium, calcium, calcium, iron, potassium, magnesium, zinc)
- Vitamins (vitamin B6, vitamin B5, vitamin B3, vitamin B2)
