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Boiled eggs, properties

Boiled eggs, properties


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Boiled eggs, propertiesand information about the contents ofproteins, cholesterol and micronutrients. Cooking times and consumption in children.

The hard-boiled eggs they are a very common preparation and are often indicated in diets and recommended by nutritionists and dieticians. Eggs, even if cooked, do not lose their nutritional values ​​as happens with other protein foods. According to some studies, the proteins contained in the egg are still bioavailable even after cooking. For this reason, to get the right protein intake during the week, it is recommended to consume them several times. These can be included in the diet, not only for lunch or dinner but also for breakfast.

The eggs they are an ideal food for those who follow a protein diet and do a lot of exercise. Bodybuilders usually consume them raw or firm. Other cooking, on the other hand, is not recommended as there is a tendency to add fat during cooking that can diminish the protein and dietary value of the egg.

How to make boiled eggs

Cook the eggs it's very simple. Just take a saucepan and fill it with water, leaving a couple of centimeters free from the edge. Close the saucepan with a lid and wait for the water to boil.

When the water boils, you will need to pour a pinch of salt inside. If you follow a low-sodium diet, you can cook eggs even without adding salt. When the water boils, put the eggs inside. Now just wait 8-9 minutes, depending on the size of the egg, and then use a colander to remove them from the boiling water.

After removing them from boiling water, place them in a cup and pour in cold water and ice cubes. This way you will be able to peel hard-boiled eggs faster. To season them after cooking you can opt for beneficial spices such as: turmeric, pepper and paprika. If you wish, you can add a drizzle of olive oil raw.

To understand how to establish cooking times and how they varyproperties of hard-boiled eggsaccording to the cooking, I refer you to the pageeggs, properties. In fact, aovercooked hard-boiled eggit also becomes more difficult to digest.

The properties of boiled egg

The hard-boiled eggs they are a protein food that can be eaten freely. Of course, excesses are always not recommended, as you should always follow a varied as well as balanced diet.

The egg, while maintaining its properties even after cooking, however, allows the body to integrate various minerals, vitamins and essential proteins.

From a vitamin point of view, you can mainly take vitamins E and A. Both of these vitamins have an antioxidant action on the body.

In addition to these two vitamins, eggs also provide a good supply of vitamin D which allows the bones to take up calcium faster. Finally, among its properties we find the presence of vitamin B1 which instead acts positively on brain functions.

In addition to vitamins, the properties of boiled egg they also have a good content of mineral salts, among these those that have the greatest impact on the health of the body are zinc, phosphorus and iron. Together with the mineral salts present, they improve the state of the bones, are indicated for those suffering from anemia and allow the immune system to function.

For more information: eggs, properties

Do boiled eggs make you fat?Hard-boiled eggs, cholesterol and fat

Here we are at the big question: are hard-boiled eggs fat? Do they make you fat? For several years, some health practitioners have avoided the consumption of eggs because of their impact on cholesterol. Only after adequate studies was it possible to state that between 4 and 8 eggs could be freely consumed per week.

The ideal portion of hard-boiled eggs during a week, it must be recommended by the dietician or nutritionist, depending on the subject's protein needs.

In fact, the eggs they have no more or less impact on cholesterol than other proteins from meat or fish. It is true that they contain fat, but they are not responsible for the formation of fat in the arteries if it is consumed correctly.

Furthermore, within theegg we find only 10% fat. Of the fats present in hard-boiled egg, 70% are lecithins, which are amino acids capable of improving the elasticity of the arteries. In addition to lecithins, eggs contain all 9 essential amino acids for the body. These are necessary for the proper functioning of the body and organs. In fact, they are called essential because we must necessarily take them from external sources and they do not self-produce, sufficiently, in the body.

The protein value of eggs it is so high that the WHO (World Health Organization) recommends its consumption to children who need a good protein intake.

In the photo above, rye bread with short-boiled hard-boiled eggs, avocado, toasted sunflower seeds and freshly ground pepper.


Video: Boiled Egg Bhurji. How To Make Egg Bhurji. Boiled Anda Bhurji. Egg Recipe By Varun Inamdar (June 2022).


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