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Eggs, an extraordinary food Rich in protein of high biological value, vitamins and minerals, eggs are easy to digest and have very few counter-indications.
Precious in cooking, an essential ingredient in countless recipes, it is the symbol of resurrection and of life
by Novella Pranzo
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Leghorn egg. Photo by Dario Ersetti



  Nutrition facts:


- energy: 143 kcal

- protein: 12,56 g

- carbohydrates: 0,72 g

- fats: 9,51 g

- water: 76,15 g



Very common in everyday food, both cooked alone and as an ingredient in countless recipes, eggs are a source of protein of high biological value.

The eggs of various kinds of birds are used in cooking but the most common, the hen’s egg, is one of the most versatile foods in the kitchen.

In Christian iconography the egg is the symbol of the resurrection and therefore of Easter, with its shell representing the tomb from which a living being emerges. It also symbolizes fertility, renewal, life, and the soul.

A “World Egg Day” has also been created (the second Friday in October) to let the world population know the features of this exceptional food and to dispel all the prejudices against eggs, such as the alleged high cholesterol and fat content or that they supposedly harm the liver and are indigestible.

The cholesterol content is 25% less than what used to be believed. In fact, one egg contains about 185 mg and this is partly due to the use of low-cholesterol feed in poultry farming.

As far as the liver is concerned, not only is it absolutely false that eggs are bad for it but quite the opposite is true, since eggs are rich in choline and methionine, very useful substances for the proper functioning of the hepatic cells.

Moreover, eggs are easy to digest, especially if eaten boiled or poached. They are particularly important in the diet of the elderly, not only because they are easy to digest but also because they are rich in protein and easy to chew.

The egg is a truly complete food. Its high B.V. proteins are even taken as the yardstick in assessing the biological quality of other high protein foods. It is also “complete” because it contains many essential nutrients for all ages: it is very rich in vitamins (vitamin A, group B vitamins, vitamin D and E) but is also an excellent source of minerals such as calcium and iron, phosphorous, magnesium, etc. It also contains antioxidants like carotenoids, which help to protect the eyes and avoid irritating old-age cataracts, and choline, a hepatic protector, which if eaten during pregnancy, can be decisive in the development of the baby’s memory skills.

Like all foods, eggs have a counter-indication: they are not recommended in cases of gallstones or chronic or acute inflammation of the gall bladder.

A very important factor, the one that “makes all the difference” is that the eggs should be fresh, both for their nutritive value and organoleptic properties.

The simplest and best-known test to check an egg’s freshness is to immerse it in water. If the egg is truly fresh it will stay on the bottom, otherwise it will rise, and if it is more than 21 days old, float.

Lucky are those who live in the country and can get genuine “freshly-laid eggs”!

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