THE HEALTH IMPORTANCE OF EATING EGG

 INTRODUCTION

Eggs are food. It is rich in nutrieants.Egg can be obtained from birds such as chicken, geese and ducks. But the type of eggs that are more often chosen to be consumed are eggs that come from chicken. Both of the white and yolk of an eggs are rich in nutrients, including proteins, vitamins and minerals. The yolk content of the egg also contains cholesterol, fat soluble vitamins such as vitaminD and vitaminE and essential fatty acids. 

                                                              

NUTRIENT COMPOSITION OF EGG

Eggs are very rich source of inexpensive and high quality of protein.More than half the protein of an egg is found in the egg white, which also contains vitamin B2 and lower ammount of fat than the yolk. Egg has contain very rich source of selenium,vitaminD,B6,B12 and minerals such as zinc, iron and copper and fat than the whites content. They are a source of fat-soluble vitamins such as vitaminA,vitaminD,vitaminE and vitaminK and lecithin, egg contain large ammount of omega-3 fatty acids and it is also contain all nine essential amino acids the once we cannot synthesise in our bodies and it is must obtain from our diet.

FUNCTIONAL FOOD

Eggs can be considered as a functional foods because they contain beneficial components such as carotenoids lutein and zeaxanthin which help to protect against age related eye diseases, including cataracts and macular degeneration.

ESSENTIAL MINERALS

Egg contain iron, zinc and phosphorus. That minerals are play in vital role in the body.Women needs plenty of irons due to mensturation,and not getting enough could leave you feeling tired, run down and grumpy.Zinc keeps the immune system in top form and helps the body turn food into energy. Phosphorus is important role in bone health and teeth.

There are some trace elements in eggs sac has iodine-that required to make thyroid hormones and selenium-That is an antioxidant that can help cure the risk of cancer.

                                                 

OMEGA-3 FATTY ACIDS

Eggs contain omega-3 fatty acids. That is mainly in the form of docosahexaenoic acid (DHA).DHA helps to maintain the brain function and vision. The omega-3 fatty acids are most common in fish.Eggs can provide alternative source for people who do not eat fish.

PROTEIN

One of the major nutritional advantages of eggs is their protein.A large egg consist of 6 gram of protein.These is 3.5 gram of protein is in white and 2.5 gram of protein in the yolk.Like other animal products egg contain complete protein,which means that egg protein provides all the amino acids need to survive.Body uses these amino acids to maintain the tissue and brain function. Each whole  egg provide 20% of the recomended daily protein in take for women and 17% intake for men.

DAILY CONSUMPTION

A substantial body of scientific research shows that the dietary cholesterol has only a small effect on blood cholesterol and that the consumption of eggs up to an intake of one egg per day has no side effect on heart disease risk in healthy people. But experts no longer consider it necessary for healthy people to limit their intake of egg yolk to a specific number per weak.

Consuming an average of one egg per day is acceptable for large number of people but not for all.Specific recommendations for strict limitations on egg intake have been dropped the American heart association recommends that the in take of dietary cholesterol be limited to an average of no more than 300mg/day.An egg a day fit within this limitation only if the individuals overall diet is other wise low in cholesterol.