By and large, Chicken Eggs are the most popular types of Eggs consumed by many people. Egg yolks and Whole Eggs contain significant amounts of nutrients and are also used for cooking many dishes. They can be added to both sweet and savory dishes including baked products. As an ingredient, they are used as emulsifiers in a variety of dishes and as thickeners in custards. Also, egg whites can be cooked separately from egg yolks and can also be used in desserts such as meringues and mousse. The protein in egg whites allows them to be whipped and aerated to a fluffy consistency. While ground egg shells are used as food additives for calcium content present in them.
Some Of The Nutritional Benefits Of Chicken Eggs:
- Eggs contain huge amount of protein with no or little amounts of fat and cholesterol. A large Chicken Egg contains only 5 percent of fat and out of which only 27 percent is saturated fat.
- Apart from the large content of water and protein, they also contain other nutritional elements such as iron, calcium, vitamins B12, D, E, riboflavin, folic acid, and essential fatty acids.
- Eating eggs in breakfast can help to reduce the overall calorie intake of the day as the eggs reduce ghrelin the enzyme that contributes to hunger.
- Eggs are one of the best sources of antioxidants helping to prevent age related eye diseases such as cataracts and macular degeneration. Also, lutein and zeaxanthin, the potent antioxidants in eggs, are the best way to protect vision.