2023-06-25 12:39:31
For example, the Novo Nordisk Diabetes Foundation recalls that the egg has a high nutritional value and gives some recommendations to consume it.
The cited source indicated that it contains proteins with high biological value (which can help, for example, muscle growth), different types of minerals and some vitamins.
However, he maintained that there are false popular beliefs that create a non-existent relationship between egg consumption and certain nutritional properties.
Among other things, he cited beliefs that the egg can be more nutritious depending on the color of the shell, that it has more vitamins when the color of the yolk is more intense, or that an egg can be digested with its shell to obtain optimal levels. of calcium. All of these theories, however, are incorrect.
For example, the non-profit organization warned that “the color of the yolk is mainly due to a carotenoid pigment of the xanthophyll type, but that, unlike these, it does not act as a precursor of vitamins.”
Likewise, he indicated that medical science has found that eggs have nutrients such as vitamins B12, B2 and niacin. In the case of the latter, the publication warned that the egg has enough niacin to cover 80% of a person’s daily needs.
“Its main nutritional advantages are the great culinary possibilities, alone or as part of another dish, and the speed of its preparation. It is also a food that is widely accepted by human groups and at different stages of life,” said the Novo Nordisk Diabetes Foundation.
And, with respect to diabetic patients, he stressed that eggs can be included to cover the needs of protein foods, although medical professionals might consider limiting their intake slightly. “A consumption of 3 to 4 eggs per week is recommended,” the organization detailed.
He also pointed out that each 100 grams of eggs contain around 12.5 grams of protein and 11.1 grams of fat, 51 milligrams of calcium, 500 milligrams of cholesterol, 0.10 milligrams of vitamin B1, 25 milligrams of folic acid and 1.7 milligrams of vitamin B12.
“It is important to know that only 80% of the weight of an egg is edible, that is, that of an egg of 70 gr. of weight, only 56 gr will be edible. This is important to know in order to know the quantities that we can use in culinary recipes”, warned the foundation for diabetics.
In turn, he asked to take certain precautions when consuming eggs, to avoid falling into excesses. He mentioned, to cite a case, that egg whites have components such as ovidin and ovomucoids, fixing the biotin in food and causing it to be correctly absorbed in the body.
Eating too many eggs, then, can lead to difficulties, since biotin is well known to be a fundamental enzyme for the body’s metabolic processes to develop properly.
“To avoid high cholesterol intake and take advantage of the excellent nutritional qualities of the egg white, without losing the typical yellow color that characterizes this product, when making an omelette, perhaps it would be a good option to use one yolk for every two egg whites. ”, concluded the aforementioned foundation.
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