For a long period of time, the popular belief has been passed down that the consumption of eggs, and especially the egg yolk, was related to health problems. This belief was supported by health professionals. Currently, there have been numerous scientific studies supporting the consumption of eggs and especially the yolk.
Next, we will explain the importance of the consumption of egg yolk for a healthy diet.
Eggs
The egg is a food rich in protein and fat. They are rich in vitamins (especially b12, b1, b3, folic acid, A, D and E) and essential minerals.
The egg is made up of three parts:
- Shell. It represents 10,5% of the weight of the egg.
- Bud. It is 31% of the weight of the egg.
- Clara. It is the most abundant part of the egg, representing 58,5% of the egg weight.
Importance of the yolk
Egg white contains most of the egg protein, however, the yolk provides fat and cholesterol, as well as most of vitamins and minerals.
The egg yolk provides fat-soluble vitamins, such as A, D, E, and K, vitamins B6, B12, folic acid, pantothenic acid, and thiamine, along with certain essential fatty acids. This part is also rich in minerals, such as calcium, iron and phosphorus in considerable proportions, which will help us meet the needs of micronutrients in the diet.
The fats contained in the egg yolk vary between 4-4,5 grams per unit, of which 1,5 grams are saturated fats and the rest are unsaturated, in which fats predominate. monounsaturated, which are beneficial to the body.
It contains hill, recommended in pregnant women. This is responsible for facilitating the central nervous system development of the embryo and fetus. In turn, the presence of choline, transformed into acetylcholine, will help the memory development.
Another aspect to highlight is the content in lecithinWhich reduces intestinal absorption of cholesterol in the organism
Cholesterol controversy
Although egg yolk has cholesterol, it does not greatly affect blood cholesterol in healthy people, since it is not the main cause of the increase.
It has been proven that what does have a negative effect on blood cholesterol is the relationship between the consumption of saturated fats over unsaturated fats and not dietary cholesterol, as was erroneously believed.
In short, if a healthy and balanced diet is followed, with sufficient consumption of unsaturated fats and control of saturated fats, there will be no cholesterol problems.