Eggs represent an important staple food. That the egg white is something special, you can already tell by the name derived from it one of our three main nutrients: protein, fat and carbohydrates. Chicken egg protein is particularly good for the body to build its own proteins. Of all foods, it has the highest biological value, 100%. This means that from 100 grams of chicken egg protein 100 grams of the body’s own protein can be formed. In addition to about 7 grams of protein, the egg also contains 6 grams of fat and traces of carbohydrates, as well as all minerals and vitamins except vitamin C. The most important vitamin in the chicken egg is vitamin A (retinol) and its precursor, pro-vitamin A (carotene). Both provide elasticity of the eye, cause good light-dark adaptation of the iris and better night vision.
How much eggs are healthy?
As a general rule, no more than two to three eggs a week should be eaten because of the high fat content. Children should not eat eggs at all until their 1st birthday because of the risk of allergies, 1 egg per week until their 2nd birthday, 1-2 until their 9th birthday, and 2-3 eggs per week after that. Do not forget: Baked goods or other foods containing eggs also count – so the amount is quickly reached. At Easter, you and your child may eat one or two eggs more than usual.
Cholesterol in eggs
The cholesterol content in an egg of weight class M is about 200-220 miligrams. Only the yolk contains cholesterol, which, by the way, is a biologically indispensable substance in the human body. It performs important tasks in the construction of cells and nerve tracts. Furthermore, many hormones and vitamin D are synthesized from cholesterol. The organism itself constantly produces large amounts of cholesterol and is not actually dependent on the supply through food.
In healthy people, the blood cholesterol level regulates itself, i.e. if cholesterol is taken in with food, the body produces correspondingly less. In people with diabetes or a disorder of fat metabolism, the regulation of cholesterol levels does not function properly. An elevated blood cholesterol level, in addition to other factors such as obesity and nicotine consumption, can cause arteriosclerosis, which in the worst case can lead to a heart attack or stroke. For this reason, affected people should be rather cautious with their egg consumption and eat no more than one egg a week. This also applies to patients who have suffered a heart attack or stroke.
