Until recently, chicken eggs were considered a controversial product. On the one hand, they contain a lot of useful substances and protein in particular.
But on the other hand, eggs have long been considered a source of cholesterol problems.
Foreign nutritionists have put an end to the debate about the benefits or harm of eating eggs. The data was published by Real Simple.
Benefits of eggs
When it comes to the benefits of eggs, nutritionists often take into account hard-boiled eggs.
For 78 calories there are 6 grams of protein, vitamins A, B12, D, iron and zinc, phosphorus, selenium.
And also useful substances: choline (147 mg), riboflavin (0.26 mg), pantothenic acid (1.5 mg) and folate.
But besides everything else, one hard-boiled egg contains 1.6 grams of saturated and 2.7 grams of unsaturated fat, as well as 186 milligrams of cholesterol, which is more than half of the daily requirement;
What do scientists say?
Chicken eggs support growth, promote tissue restoration and maintenance, improve metabolism and strengthen the immune system.
When it comes to saturated fat, even one large egg contains much less than sausage or bacon.
It is no secret that it is saturated fats that affect cholesterol levels.
However, according to scientific research conducted in 2019, the consumption of cholesterol and chicken eggs was associated with the risk of developing heart and vascular diseases.
Nutritionists point out that sources of protein are nuts, dairy products, as well as seeds and legumes.
