The egg is a concentrate of nutrients capable of sustaining and nourishing a new organism, until hatching.
An average egg, about 50/60 grams, one third of which is made up of the yolk which contains three quarters of the total caloric content, about 80/90 kcal. In the yolk are concentrated the fats present, about 6 grams. Half of them is made of oleic acid, the same found in olive oil, followed by palmitic acid (1.2 grams) and stearic acid (0.5 grams), as well as two saturated fatty acids. Among polyunsaturated fatty acids there are omega 6 which prevail on omega 3.
Yolk has a high content of cholesterol, which corresponds to about 90% of the daily recommended ration. Protein content is moderate and the presence of leucine, an amino acid, is very high. Very high is also the presence of choline, a nutrient substance necessary for the integrity of cellular membranes.
The yellow-orange color is due to the presence of antioxidants which contribute to increase the content of carotenoids in plasma and ocular tissues.
Egg contains vitamin B1, vitamin A, iron, phosphorus.
In the egg white, which consists of 90% water, there are traces of minerals, vitamin B2 and glucose.
Egg proteins are rich in essential amino acids.
After the age of fifty, especially, one of the most serious problems related to aging is the loss of muscle mass Moderate and regular consumption of eggs can help maintain an adequate intake of proteins of exceptional quality, especially in the elderly.
Eggs are the main source of choline, which is a nutrient considered essential and whose deficiency causes liver disorders, muscle damage and immune problems.
A good intake of choline is necessary for the balanced development of the nervous system in children, has a neuro-protective effect in adults and reduces cognitive decline associated with natural aging.