FUNDACIÓN DIETA MEDITERRÁNEA

Eggs

Historical aspects

Eggs have been a valuable food item since prehistoric times, both in hunting societies as well as cultures that domesticated birds. In ancient Rome, eggs were preserved suing various techniques, and meals were often initiated with eggs. They became an essential ingredient in the kitchen and especially in the bakery.

In the Middle Ages they were a staple of the humblest people. Today they still remains being an economical and easy to cook food, as well as having culinary versatility and nutritional value, making it a regular dish on the table for many families.

Nutritional aspects

The fame eggs have as a food item is explained, among other reasons, because of their nutritional characteristics. They are a reference food for containing all the essential amino acids for humans.

They provide high amounts of vitamins (especially vitamin B12, pantothenic acid, biotin, vitamins D, A, B2 and niacin) and minerals (especially selenium, phosphorus, iodine and zinc) and relatively low in calories.

Fat accounts for 10.8% of the edible portion and includes a high proportion of phospholipids, a high amount of the essential fatty acid linoleic acid, a high content of monounsaturated fatty acids (AGM 4.7 g/ 100 g) and a very favourable relation between polyunsaturated and saturated fatty acids.

Each egg contains about 245 milligrams of cholesterol. The characteristics in the fat composition of eggs and the knowledge we now have on the aetiology of coronary disease, forced to correct the bad reputation they have had until recently in relation to plasma cholesterol and coronary heart disease.

Table of Food Consumption

→ go to the Food Guide Pyramid