Mediterranean Diet: Egg Properties [Art 11]

The eggs are a food of great nutritional value a highly prized in the Mediterranean diet, although not a particularly rich food in your diet or balanced diet master in another, the consumption should be moderated.

Egg whites, fat free, contains most of the proteins. The egg proteins are the highest nutritional quality protein after breast milk. It also contains an interesting composition of water soluble vitamins of group B and minerals such as potassium and magnesium.

Egg yolk is particularly nutritious. It is rich in fat and its composition is dominated by monounsaturated fats, beneficial to health. Despite containing a significant amount of cholesterol has been shown that an adequate intake of egg does not adversely affect cholesterol levels blood. composition are fat-soluble vitamins [A, D, E, K], other vitamins such as riboflavin, folic acid and vitamin B12, and minerals.

Some of the benefits of the egg below:

√ Its caloric content is low, so they are helpful in weight loss diets.

√ Its protein is of excellent quality, containing all essential amino acids and is highly digestible, so that our body is able to draw máximo.De Thus, our body is able to repair worn-out tissues with daily activity, preventing loss of muscle mass and thus the dreaded rebound effect.

√ It is a very important food in stages of growth or pregnancy, which carries out the formation of new tissues, or people with intense physical activity.

Effect √ antioxidant vitamins A and E are a protective factor against degenerative diseases, cardiovascular and cancer.

√ Involved in eye care thanks to the presence of substances such as lutein and zeaxanthin. These substances constitute a significantly reduced risk of cataracts and macular degeneration related to age.

√ Improves brain function by their content of choline. This substance is especially important during pregnancy as involved in the smooth operation of memory during the embryonic stage.

Due to its saturated fat content makes egg rations should be reduced to a maximum of 3 or 5 eggs per week in the Mediterranean diet.