Eggs and its Composition:

An Egg is an organic vessel in which an embryo first begins to develop.Eggs laid by many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for millennial. Popular choices for Egg consumption are chicken, duck, roe, and caviar, but by a wide margin the Egg most often humanly consumed is the chicken Egg.

An Egg consists of  two parts.white Eggs and Yolk Eggs(yellow). Egg white is the common name for the clear liquid contained within an Egg.In chickens it is formed from the layers of secretions of the anterior section of the hen’s oviduct during the passage of the egg.

Eggs white consists primarily of about 90% water into which is dissolved 10% proteins (including albumin, mucoproteins, and globulin).

An egg yolk is a part of an egg which feeds the developing embryo. The Eggs yolk is suspended in the Eggs white by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell, one of the few single cells that can be seen by the naked eye.

Eggs yolk are a major source of vitamins and minerals. They contain all of the Egg’s fat and cholesterol, and about one-fifth of the protein.

The yolk makes up about 33% of the liquid weight of the Eggs; it contains approximately 60 calories, three times the caloric content of the egg white.

Eggs are the best food way to start the day for those who want to lose weight.

Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cookery.

Eggs for breakfast will confiscate the flab
Eggs for breakfast will confiscate the flab

The nutritional value of Eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.

More than half the calories found in Eggs come from the fat in the yolk; a large (50 gram) chicken egg contains approximately 5 grams of fat.

The Eggs white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.

A major UK review of studies into the effects of eating eggs has found that Eggs contain a powerful ingredient that can help to cut the amount of calories people go on to eat at lunch and dinner.

Scientists say boiled, fried, poached or scrambled, Eggs keep people fuller for longer compared with other common breakfast foods.

This appears to help people who are desperately trying to resist tempting but naughty afternoon snacks such as biscuits, cake or chocolate.

The specific proteins found in Eggs are far superior to other types when it comes to keeping hunger at bay.

The studies show a consistent effect on satiety and short-term energy intake. Two studies found changes in appetite-related gut hormones, which may explain why egg-eaters feel full.

A single, longer-term study revealed that people who ate an Egg breakfast rather than having cereal had a significantly greater weight loss and lost inches around the waist.

“While more research is needed, particularly on long-term weight loss, the evidence suggests a promising role for Eggs in weight management,”

Benefits of eating Eggs:

Two additional benefits of including Eggs in a weight loss diet.The first is portion control,that is since Eggs come in a fixed unit of around 78 calories per Egg, this helps people to recognise how much they have consumed.

Secondly,the vitamin D content of Eggs may help to support general health in overweight people since vitamin D levels are known to be low in this group, leading to an increased risk of diabetes and heart disease.

“There are few natural sources of vitamin D in the diet so Eggs can play a role here too”.An average Egg contains a high level of protein at 6.5g, representing 13 per cent of an adult’s daily requirement.

Consume Eggs and say bye bye to flab!!