0 health benefits of egg whites

Health Benefits of Egg Whites

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Health Benefits of egg whites

BENEFITS:

An excellent source of protein, vitamin B12 and many other nutrients.

DRAWBACKS:

Yolks are high in cholesterol.
A common cause of food allergy.
A risk of salmonella if not fully cooked.

Eggs are basic need of our body, eggs are famous in every age of human, especially children love to eat eggs. The egg is one of natures best designs, providing everything that a developing chick requires. Its protective shell is not only strong enough to support the mother hens weight as it allows heat to transfer from her
body to the chick, but it also supplies 100% of the chicks dietary requirements of protein, vitamins and minerals.

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Health Benefits of Egg whites

Regardless of concerns about their high cholesterol content and possible salmonella contamination, eggs remain a popular and inexpensive source of nourishment. Any fear of salmonella poisoning can be put aside by thoroughly cooking them, fortunately and eggs overall nutrient content is not affected by the cooking process.

Like other animal proteins, those supplied by eggs contain all the essential amino acids, eggs also provide a broad spectrum of vitamin and minerals. In particular, they are an excellent source of vitamin B12, which is essential for proper nerve function, because dietary needs for vitamin B12 are often fulfilled by meat, vegetarians especially rely on eggs as an important source of this vitamin.

Lecithin a natural emulsifier found in eggs is rich in choline, which is involved in moving cholesterol through the bloodstream as well as aiding fat metabolism. choline is also an essential component of cell membrane and nerve tissue. Although the body can make enough choline for its normal needs, some researchers have suggested that dietary sources may be helpful in reducing the accumulation of fat in the liver as well as repairing some types of neurological damage.

Health Benefits of Egg whites

THE CHOLESTEROL ISSUE:
To help keep blood cholesterol in check the American Heart Association (AHA) recommended that adults consume no more than four egg yolks a week, including those in baked goods. A large egg contains about 70 calories, 6g of protein, 5g of fat (of which less than 2g is saturated fat) and about 210mg of cholesterol. 
The AHA recommends that adults limit their cholesterol intake to 300mg a day therefore even individuals who limit their egg consumption to four yolks a week should still consume other animal products in moderation to four yolks a week should still consume other animal products in moderation to keep their average weekly cholesterol intake below the limit.
Only the yolks of eggs contain cholesterol, so the AHA doesnt suggest restricting egg whites. In fact the eggs whites can be used to replace whole eggs or just the yolks in many recipes without detriment to their taste or texture. For example, you can replace one whole egg with two whites or you can substitute beaten whites instead of a whole egg to coat foods for frying.

Health Benefits of Egg whites

CONFUSING EGG LABELS:
Labels such as farm laid or country fresh can conjure up misleading images the hens that laid the eggs may well have been confined to cage. Although the term free range, may suggest chickens pecking freely in a farmyard, it can be legally applied to the eggs of caged hens as long as they have daytime access to open runs.
Whatever the labeling, always open the carton to inspect the eggs before you buy them. Reject any eggs that have cracked or blemished shells. it is a myth that brown eggs are more nutritious than white eggs, even though many supermarkets charge a higher price for brown eggs. Both are equally nutritious, they just come from different breeds of chicken.

Health Benefits of Egg whites

STORAGE:
Keep eggs in the main part of the refrigerator, which is cooler than the shelves on the inside of the door, store the pointed end of the egg down, so that the yolk remain centered in the shell away from the air pocket at the larger end. Leave eggs in their original dated carton to keep track of when you bought them. Refrigerator eggs can be kept safely for up to 3 weeks.

Health Benefits of Egg whites

EGGS AND ALLERGIES:
Eggs are among the foods most likely to trigger allergic reaction. People who know that they are allergic to eggs should be on the lookout for obvious sources, such as mayonnaise and sauces, pancakes, wafflers, and bakery item, and sherbet and ice cream. They should carefully read food labels for telltale terms, such as albumin, globulin, ovomucin and vitellin, which are all ingredients derived from eggs. They should also avoid flu shots and other vaccines incubated in eggs.

Health Benefits of Egg whites

THE SALMONELLA SCARE:
Occasionally, an egg may be found to harbor salmonella bacteria, which can be passed on by the hen or enter through cracked shells, although the risk of food poisoning is relatively low, its best to avoid eating raw or partly cooked eggs in any form. People at special risk include the frail elderly, young children, the sick, pregnant women, and anymore with lowered immunity.
Caesar salads, fresh mayonnaise, egg based sauces and dressing, and mousses can all contain raw or partly cooked eggs. To be certain that eggs have been cooked long enough, boil them for at least 7 minutes, poach them for 5 minutes, or fry the for 3 minutes on each side. Both the yolk and the white should be firm. Omelettes and scrambled eggs should be cooked until firm and not runny. 

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