Egg Nutrition Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
EGG INFORMATION
Directions:
ARE EGGS NUTRITIOUS?
Egg protein is often used as the standard by which other protein foods
are measured. The egg contains small to significant amounts of 13 vitamins.
Its one of the few foods that naturally contains vitamin D and numerous
minerals. On the other hand, eggs are not high in sodium or calories.
BUT WHAT ABOUT CHOLESTEROL?
Nutrition experts say the two main influences on blood cholesterol levels
are heredity and saturated fat, not cholesterol consumption per se.
Contrary to long-held belief, dietary cholesterol is not strongly
correlated with risk of coronary artery disease. The problem is that some
people are genetically cholesterol sensitive (their blood cholesterol
levels do rise when their dietary intake of cholesterol increased) and
therefore need to watch their intake of foods high in cholesterol. And eggs
are high on that list: Although the whites are both fat and
cholesterol-free, the yolk of one large egg has 213 milligrams of
cholesterol and five grams of fat, 1.6 of them saturated fat. Although as a
general rule the American Heart Association recommends a limit of four
yolks per week, some diet and heart disease experts assert that dietary
advice should be more individualized.
WHAT DO THE GRADES MEAN?
In descending order the grades are AA, A and B. The nutrition is the same
no matter what the grade. Packers determine grade only by the quality of
the exterior (cleanliness, soundness, texture, strength and shape) and
interior (shape and firmness of yolk; proportion of thick white to thin
white). Eggs that dont meet USDA or state standards for grade B or better
never even make it to the market as shell eggs; in fact, most grade Bs are
processed into dried or other egg products.
WHAT CAUSES BLOOD SPOTS?
A spot forms when a blood vessel on the yolk ruptures during the eggs
formation. It actually indicates a fresh egg, since as the egg ages, water
moves from the albumen (white) into the yolk, diluting the blood spot. It
is not a sign that the egg is fertile.
CAN EGGS BE FROZEN?
Not in their shells. To freeze whole eggs, beat them just enough to blend
the yolks and whites, then transfer them to freezer containers.
IS IT SAFE TO EAT RAW EGGS?
As with all raw food from animals, theres a small possibility of
bacterial (usually salmonella) food poisoning. Infection is more serious
for those who are very young, pregnant, elderly, or have an impaired immune
system. The American Egg Board says: Keep eggs cold. Cook them until the
whites are set,, yolks start to thicken, and no visible liquid remains.
WHY ARE SOME HARD-COOKED EGG YOLKS RINGED WITH GREEN?
A harmless iron and sulfur compound forms when eggs are over cooked or
not cooled quickly.
WHICH CAME FIRST, THE CHICKEN OR THE EGG?
The Bible claims fowl. Modern scientists hedge by saying neither. Both
are alternating stages in lifes never ending progression.
Source: Modern Maturity magazine, March-April 1996; typos by Dorothy
Flatman 1996
Source from luhu.jp
Egg protein is often used as the standard by which other protein foods
are measured. The egg contains small to significant amounts of 13 vitamins.
Its one of the few foods that naturally contains vitamin D and numerous
minerals. On the other hand, eggs are not high in sodium or calories.
BUT WHAT ABOUT CHOLESTEROL?
Nutrition experts say the two main influences on blood cholesterol levels
are heredity and saturated fat, not cholesterol consumption per se.
Contrary to long-held belief, dietary cholesterol is not strongly
correlated with risk of coronary artery disease. The problem is that some
people are genetically cholesterol sensitive (their blood cholesterol
levels do rise when their dietary intake of cholesterol increased) and
therefore need to watch their intake of foods high in cholesterol. And eggs
are high on that list: Although the whites are both fat and
cholesterol-free, the yolk of one large egg has 213 milligrams of
cholesterol and five grams of fat, 1.6 of them saturated fat. Although as a
general rule the American Heart Association recommends a limit of four
yolks per week, some diet and heart disease experts assert that dietary
advice should be more individualized.
WHAT DO THE GRADES MEAN?
In descending order the grades are AA, A and B. The nutrition is the same
no matter what the grade. Packers determine grade only by the quality of
the exterior (cleanliness, soundness, texture, strength and shape) and
interior (shape and firmness of yolk; proportion of thick white to thin
white). Eggs that dont meet USDA or state standards for grade B or better
never even make it to the market as shell eggs; in fact, most grade Bs are
processed into dried or other egg products.
WHAT CAUSES BLOOD SPOTS?
A spot forms when a blood vessel on the yolk ruptures during the eggs
formation. It actually indicates a fresh egg, since as the egg ages, water
moves from the albumen (white) into the yolk, diluting the blood spot. It
is not a sign that the egg is fertile.
CAN EGGS BE FROZEN?
Not in their shells. To freeze whole eggs, beat them just enough to blend
the yolks and whites, then transfer them to freezer containers.
IS IT SAFE TO EAT RAW EGGS?
As with all raw food from animals, theres a small possibility of
bacterial (usually salmonella) food poisoning. Infection is more serious
for those who are very young, pregnant, elderly, or have an impaired immune
system. The American Egg Board says: Keep eggs cold. Cook them until the
whites are set,, yolks start to thicken, and no visible liquid remains.
WHY ARE SOME HARD-COOKED EGG YOLKS RINGED WITH GREEN?
A harmless iron and sulfur compound forms when eggs are over cooked or
not cooled quickly.
WHICH CAME FIRST, THE CHICKEN OR THE EGG?
The Bible claims fowl. Modern scientists hedge by saying neither. Both
are alternating stages in lifes never ending progression.
Source: Modern Maturity magazine, March-April 1996; typos by Dorothy
Flatman 1996
Source from luhu.jp