The egg egg protein is one of the most complete and easily digestible among other proteins found in food. This protein is very nutritious and has not only dietary, but also high protective properties. So, in the egg part of the egg contains a special substance - lysozyme, which kills and dissolves microorganisms. The egg protein also has good binding properties. It is because of this that the egg is necessarily added to pies, cakes and biscuits to bind all the ingredients. With the same purpose, eggs are also used in the preparation of casseroles, fritters, cutlets. The protein contained in the eggs of birds is also a good foaming agent, so it is used in the production of pastilles, marshmallows, cakes, confectionary creams. Protein of chicken eggs is used in the preparation of broths as a clarifier.
The yolk of bird eggs has no less valuable dietary properties than the protein part. In the yolk there are many necessary nutrients and biologically active substances. In addition to high-grade proteins, it has a high fat content (up to 30%). A lot of yolk and lecithin are substances that have a positive effect on the metabolism of fats in the body and plays an important role in nerve cell nutrition as a supplier of phosphorus. The egg yolk of birds has useful dietary properties also because it contains many vitamins important for human health - A, D, B 1 , B 2 , PP, E, K. In addition, the yolk contains a lot of minerals, much needed for normal growth and development of a person. Therefore, young children must necessarily receive two or three eggs a week with food.
Most often on sale you can meet chicken eggs. Of these, in just a few minutes, even the person who first appeared in the kitchen can quickly prepare a full-fledged dietary dish for breakfast - fried eggs. However, it should be remembered that when eating eggs for birds, there are restrictions for some people. For example, in the elderly, doctors advise limiting the inclusion of eggs in the diet no more than two pieces per week. With such diseases as cholecystitis, cirrhosis, chronic hepatitis, in case of violations of the functions of the liver and biliary tract, the use of egg yolk should be avoided. But even if you are perfectly healthy, you should not cook breakfast only exclusively from eggs every day. It is better to try to diversify your diet at the expense of other products.
Distinguish two commodity types of eggs: dietary and table. Eggs that are stored up to seven days from the time they are chicken are considered dietary. Of these, you can cook scrambled eggs or boil soft-boiled. The protein part of diet eggs is easily beaten into a stable foam, from which you can prepare a delicious soufflé and air biscuits.
Table eggs, depending on their shelf life, are divided into fresh (up to 30 days), refrigerated (stored in the refrigerator for more than 30 days) and calcareous (they are in lime mortar for a long time). Fresh and refrigerated eggs can be hard boiled or used for scrambled eggs and omelets. Lime eggs have a characteristic uneven surface, which they acquire during storage in a calcareous solution. Despite the long storage time, the lime eggs are a completely benign dietary product with good taste properties.
Over time, there is a change in the dietary properties of the eggs of birds. Therefore, if you want to quickly determine the freshness of eggs, then pour a half-liter jar of water and pour a tablespoon of salt and stir. If the egg in such water sinks to the bottom, then it is rather fresh, if it floats up, it is already too old and not suitable for food. If the egg is average fresh, it will float in the water column. Another way to determine the quality of eggs is to show them in such a way that the height of the air chamber can be ascertained. In the event that this height is more than 13 millimeters along the longitudinal axis, it is considered that such an egg is no longer suitable for eating.
An equally valuable food with useful dietary properties is poultry meat. On average, 100 grams of poultry meat contains 16 to 19 grams of protein and approximately 20 grams of fat. With intense physical activity during exercise, the use of poultry meat is best suited to provide proteins that are regenerating after training of muscle tissue and to generate the necessary energy for making movements due to the breakdown of fats. However, for those who want to get rid of excess weight, the consumption of poultry meat due to a fairly decent fat content should be somewhat restricted, eating such dishes mainly in the morning. It is also advisable to use poultry meat for cooking, if possible, since this part contains somewhat less fat and therefore has better dietary properties than, for example, the legs of birds. The largest amount of fat is found in duck meat, slightly less in turkey meat and even less in chicken meat. The chemical composition of the meat proteins of birds is characterized by a high content of all necessary amino acids for the human body, both replaceable and irreplaceable.
Thus, in the eggs of birds all the necessary substances are concentrated - proteins with a full amino acid composition, polyunsaturated fatty acids, mineral salts, vitamins. Meat of birds is also a valuable dietary product, however, in the presence of excess weight, its consumption in food should be competently monitored taking into account the calorie content of the dishes cooked from it.