You like to eat eggs? Typically how do you process the eggs, by boiling or frying? How to cultivate the egg is appropriate according to the needs and tastes, but Which egg processing methods that make the most nutritionally well? A study published in the "British Journal of Nutrition" in November 2006 found that healthy people can eat an egg every day without an increased risk of heart disease. Study calls poached egg is a better choice than fried eggs because of the lower fat, including saturated fat, which could increase cholesterol levels.
Nutritional content of fried eggs and poached eggs:
- Macronutrient. Large boiled egg contains 78 calories, 6.3 grams protein, 0.6 grams of carbohydrates and 5.3 grams of fat, including 1.6 grams of saturated fat. When fried, the calories in the egg will increase to 90 and increased to 6.8 grams of fat, including 2 grams of saturated fat, or 10 percent of the daily value recommended for fat and saturated fat.
- Vitamin. By eating a large hard-boiled egg, then you will get 15 percent of the daily value recommended for riboflavin, 10 percent of the daily value recommended for vitamin B-12 and 11 percent of the daily value recommended for vitamin D. While fried eggs contain the same vitamins, but the numbers are slightly reduced. Riboflavin helps produce red blood cells and convert carbohydrates into energy. Vitamin B-12 is necessary for the nervous system and brain function, while vitamin D plays a role in immune function and calcium absorption.
- Mineral. Fried eggs have a slightly higher mineral content than boiled eggs. The only minerals that contain phosphorus in large quantities is, where the large size of the fried egg provides 10 percent of the daily value recommended. While the hard-boiled egg provides about 9 percent of the daily value recommended for this one mineral. Phosphorus is essential for strong bones, producing DNA, and is important for renal function.
Outside the fat content, either boiled eggs or fried eggs actually have the same nutrients. There are very few small differences result from the processing method and the addition of oil.A 2007 article published in Mother Earth News mentions chicken egg is an egg containing beta-carotene and vitamins A and E were higher. Besides chicken egg contains less saturated fat and cholesterol than other eggs.
In healthy people, moderate consumption of eggs does not necessarily increase the risk of heart disease. In a study published in the American Journal of Clinical Nutrition, found no link between egg consumption and increased risk of type 2 diabetes. Also not found a link between the consumption of foods containing cholesterol as a whole with the risk of diabetes.
However, several other studies found no link number of egg consumption with increased risk of diabetes. Mentioned consumption of 7 or more eggs during the week can increase the risk of diabetes. So should consume eggs and other foods within reasonable limits. For everything that excessive impact is not good.