October 9 is World Egg Day, a unique opportunity to raise awareness about eggs, the white-and-yellow protein power house.
It was decided during the International Egg Conference held at Vienna in 1996 to celebrate the second Friday of every October as World Egg Day.
People around the world celebrate this day in unique ways by organising various contests, games, quizzes and thus make egg day so special.
The egg is considered one of nature’s best designed foods for human nutrition next to mother’s milk. Eggs contain highest quality food protein with all essential amino acids.
It is a relatively inexpensive source of protein compared to other sources such as red meat, fish etc. Lecithin, a natural emulsifier found in eggs, contains choline, which helps the movement of cholesterol through the blood stream and stimulates the brain development thereby aiding memory retention and fat metabolism.
The antioxidants lutein and zeaxanthin present in eggs have the property to protect eyes from ultra violet rays (UV) exposed damages and reducing the likelihood of developing cataract and muscular degeneration in old age.
High protein and fat value make eggs with little caloric value the best food for breakfast. It helps sustain energy levels thus keeping one feeling full much longer than any other cereal breakfast foods.
This property makes it ideal for the weight conscious to include an egg based breakfast in their diet to avoid mid-morning snacks.
Latest research has proven that eggs are not cholesterol boosters.
Egg yolks are comparatively rich in cholesterol and therefore those who have elevated blood cholesterol should restrict the consumption of egg yolks while there is no restriction on the intake of egg whites.
Egg yolks are one of the few natural foods which are good sources of vitamin D. By consuming one egg one will get 70 calories, excellent quality protein, B vitamins, vitamin A, D, zinc and iron.
The size of the egg depends upon the air cell inside and grade refers to the quality of the shell white. There is no difference in the nutritional aspects of white and brown eggs.
It was decided during the International Egg Conference held at Vienna in 1996 to celebrate the second Friday of every October as World Egg Day.
People around the world celebrate this day in unique ways by organising various contests, games, quizzes and thus make egg day so special.
The egg is considered one of nature’s best designed foods for human nutrition next to mother’s milk. Eggs contain highest quality food protein with all essential amino acids.
It is a relatively inexpensive source of protein compared to other sources such as red meat, fish etc. Lecithin, a natural emulsifier found in eggs, contains choline, which helps the movement of cholesterol through the blood stream and stimulates the brain development thereby aiding memory retention and fat metabolism.
The antioxidants lutein and zeaxanthin present in eggs have the property to protect eyes from ultra violet rays (UV) exposed damages and reducing the likelihood of developing cataract and muscular degeneration in old age.
High protein and fat value make eggs with little caloric value the best food for breakfast. It helps sustain energy levels thus keeping one feeling full much longer than any other cereal breakfast foods.
This property makes it ideal for the weight conscious to include an egg based breakfast in their diet to avoid mid-morning snacks.
Latest research has proven that eggs are not cholesterol boosters.
Egg yolks are comparatively rich in cholesterol and therefore those who have elevated blood cholesterol should restrict the consumption of egg yolks while there is no restriction on the intake of egg whites.
Egg yolks are one of the few natural foods which are good sources of vitamin D. By consuming one egg one will get 70 calories, excellent quality protein, B vitamins, vitamin A, D, zinc and iron.
The size of the egg depends upon the air cell inside and grade refers to the quality of the shell white. There is no difference in the nutritional aspects of white and brown eggs.