Eggs Protect Against Cancer And Heart Disease !!!

Because of their nutritional value, insert eggs in your menu, mostly because thay have many beneficial ingredients that positively affect our health.

As a source of protein, the egg can fully replace the meat, even has a higher biological value. It is relatively low calorie value, easily digestible. Can be prepared in many ways.

The performance of the egg as a healthy food has lost its luster when it established a link between cholesterol and cardiovascular disease. As a rich source of cholesterol, the egg is declared "bad food product", which should be avoided. However, numerous studies have long denied these views and confirmed that eggs are an important source of nutrients necessary for optimum health.

What really raises the level of cholesterol in the blood are saturated fats and trans fatty acids. In contrast to the earlier understanding that too much consumption of eggs may lead to a heart attack, it just prevented because preventing the formation of a blood clot. Lecithin in the egg yolk contains choline compound, which has a role in the development of the brain and memory.

Protects against heart disease, cancer and eye diseases, and can help with weight loss!

One large egg, weighing about 60 grams, has an energy value of 75 kilocalories (kcal) and provides about six grams of fat and 6.25 grams of protein (about half comes from egg whites).

Eggs are easily digestible, and their biological utilization (efficiency with which the protein is used for growth) is 93.7 percent, compared to 84.5 percent for milk and 74.3 percent for beef.