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Nutritionists have long proven that fried food is harmful, and that boiled or stewed food is much healthier, even when it comes to meat.
As for chicken eggs, there have been many lances broken here. They have even been made the main culprit in the growth of bad cholesterol. But in terms of preparation, not everything is clear yet.
It turns out that the nutritional value of eggs changes depending on the cooking method. American scientists conducted research on this topic.
Not everything is so simple and everything is quite ambiguous.
Boiled egg whites are digested better than fried ones, and the longer you boil eggs, the healthier the product becomes.
In this case, you can expect that at least 90% of useful substances will remain in the body, including the much-needed vitamin B7.
This is where the fun begins.
It turns out that if you lack vitamins D and A, which are also found in chicken eggs, you won’t find a better source of vitamins than fried eggs.
In this case, the benefits of fried eggs are also undeniable, and all because with prolonged cooking, vitamin A decreases by 20%.
Vitamin D levels are reduced by more than 60%.
A golden mean can be poached eggs.
As with any heat treatment, some of the vitamins will still evaporate, but the product's value will generally be preserved.
Previously we told you how to make poached eggs .