Eggs and health
Eggs are an important staple food. The fact that the protein is something special, you can tell from the derived name of one of our three main nutrients: protein, fat and carbohydrates. Chicken egg protein can be used by the body particularly well to build up its own proteins. Of all foods it has the highest biological value, namely 100%. This means that from 100 grams of egg white 100 grams of endogenous protein can be formed. The egg contains about 7 grams of protein and 6 grams of fat and traces of carbohydrates, as well as all minerals and vitamins with the exception of vitamin C. The most important vitamin in the chicken egg is the vitamin A (retinol) and its precursor, the pro-vitamin A. (Carotene). Both provide for the elasticity of the eye, cause a good light-dark adjustment of the iris and a better night vision.
How many eggs are healthy?
As a general rule, you should not eat more than two or three eggs a week due to the high fat content. Children up to the 1st birthday should not eat any eggs because of the risk of allergies, until the second birthday 1 egg per week, until the ninth birthday 1-2, then 2-3 eggs per week. Do not forget: Also baked goods or other egg-containing foods are included - the amount is reached quickly. At Easter, you and your child may eat one or two eggs more than usual.
Cholesterol in eggs
The cholesterol content in a weight class M egg is about 200-220 milligrams. Only the yolk contains cholesterol, by the way a biologically indispensable substance in the human body. It fulfills important tasks in the construction of cells and neural pathways. In addition, many hormones and vitamin D are synthesized from cholesterol. The organism itself is constantly producing high levels of cholesterol and is not really dependent on food intake.
In healthy people, the blood cholesterol level regulates itself, that is, when cholesterol is taken up with food, the body produces correspondingly less. In people with diabetes or a disorder in lipid metabolism, cholesterol control does not work properly. Increased blood cholesterol, among other factors such as overweight and nicotine use, can cause arteriosclerosis, which in the worst case can lead to heart attack or stroke. Therefore, affected people should be more restrained with their egg consumption and consume at most one egg a week. This also applies to patients who have suffered a heart attack or stroke.