Eggs are a great source of a complete high quality protein with few calories. One whole egg has 5.5 grams of protein in only 68 calories. Eggs contain choline, which is important, especially since our bodies can not produce enough of it. Without enough choline, you can also become deficient in another essential nutrient, folic acid. AgroWeb.org takes a closer look at each.
Egg whites are a low-calorie, fat-free food. They contain the bulk of the egg’s protein. The egg white contains about 4 grams of protein, 55 mg of sodium and only 17 calories. A single egg white also offers 1.3 micrograms of folate, 6.6 mcg of selenium, 2.3 mg of calcium, 3.6 mg of magnesium, and 4.9 mg of phosphorus and 53.8 mg of potassium.
It is true, egg yolks carry the cholesterol, the fat and saturated fat of the egg. However, what is often overlooked are the many nutrients that come with that, such as the fat-soluble vitamins, essential fatty acids and other nutrients. One egg yolk has around 55 calories, 4.5 grams of total fat and 1.6 grams of saturated fat, 210 mg of cholesterol, 8 mg of sodium, and 2.7 grams of protein. As you can see, the egg yolk has more actual nutrients, but the entire egg gives the most complete nutrition.
Omega 3 in Eggs
Omega-3 fatty acids possess anti-inflammatory qualities and are essential for brain growth, development, and function. Increased omega-3 intake may be helpful in reducing the risk of inflammation-associated health conditions including cardiovascular disease, arthritis, diabetes, Alzheimer's, digestive disorders, and autoimmune diseases. The University of Michigan Health System notes chickens that receive a diet of natural grains fortified with omega-3 fatty acid sources, such as algae or flaxseed, produce enhanced omega-3 eggs.
Eggs contain a large amount of protein. According to the University of Michigan Health System, an omega-3 enriched whole egg contains 6.3 g of protein. The yolk contains 2.7 g of protein, and the egg white provides with 3.6 g of protein.
Omega 3 Egg the newest product launched by AIBA Company, which represents quite a novelty in the Albanian market. Omega-3 eggs are by hens fed a different diet consisting of products that have high quantity of this fat acid that is transferred to the yolk. This means that Omega-3 content is 10 times higher in this egg rather than the conventional ones.
The production of Omega-3 enriched eggs is rapidly growing and has sparked huge interest worldwide considering the fact that daily consumption of fish products is limited and as such eating two Omega-3 enriched eggs can have a preventing impact against the abovementioned disorders and diseases./AgroWeb.org