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Protein from the egg can be considered as the reference protein. |
1 egg = 12 % proteins.
For an average egg
= 7.8 - 8 g of prot
4 egg whites
= ration of one protein dose.
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Essential amino acids cannot be produced by the body.
They must therefore be obtained from our food. |
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Virtually no impact on the cholesterol level. |
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20 % of the cholesterol
80 % is synthesised by the liver. |
Lipids play a key role in the structure of cell membranes and the nervous system.
Eggs, rich in unsaturated fatty acids, contribute to a balanced diet. |
Most of the lipids are found in the yolk.
50 % as mono-unsaturated fatty acids
15 % as poly-unsaturated fatty acids. |
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VITAMINS AND MINERALS.
Vitamin A : night vision and integrity of the skin and mucous membranes.
Vitamin E : prevents cell oxidation which produces free radicals.
Phosphorus:
required for storage and use of energy.
IRON : essential for good muscular oxidation and exchanges in the blood.
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50% of vitamin A requirements in the child 20 % in the adult.
20% of vitamin E requirements in the child 10 % in the adult.
25% of phosphorus requirements in the child 17 % in the adult.
15% of vitamin E requirements in the child and in the adult.
The IRON contained in an egg is
absorbed better than that from
foods of vegetable origin. |
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