Nutritional value

It consists of a single giant cell which contains everything necessary for the birth of a new life. It is miraculous food, fully, valuable to humans from the earliest stages of life. Through the fragile shell are two different substances, albumin (egg white) and the yolk.

The yolk proteins are of high biological value, assimilable and without metabolic waste particularly when consumed along with the egg white. The vitamins present in egg is the A, B1 and B2, vitamin PP and biotin. The egg also contains many minerals (calcium, iron, phosphorus, potassium, copper and cobalt)

As fresher is the egg, the more palatable it is!

The egg is an irreplaceable natural food that contains essential ingredients for a complete and balanced diet for all ages.

The proteins are all superior constitute half of the components and contribute 11% to the necessary daily consumption of proteins of human, eating an egg. It is complete and contains all nine essential amino acids for the body.

The egg is considered the “product” of nature with unique biological value because it involves the life that channeling within us and it stands out from other foods.

They can be eaten in many different ways and thus give us the ability to combine with other beneficial foods such as vegetables, milk etc. It is worth mentioning that modern gastronomy has recorded approximately 539,000 recipes containing eggs in their composition.

Eggs are one of the best sources of choline. Found that the egg yolk contains a large 30% of the recommended daily dosage of the necessary ingredients, which play an important role in brain health and reduce infection.

According to studies, due to its high content of protein, they are a very good food, helpful to people trying to lose weight.

Eggs protect eyesight. The yolk of eggs containing a high absorbable form carotenoids that protect the eyesight, such as lutein and zeaxanthin, which help in the prevention of macular degeneration and cataracts, associated with age. Studies have shown that eggs raise the levels of these components in the blood chosris to increase levels of cholesterol and triglycerides.