The Role of Eggs as an Important Source of Nutrition in Human Health
Mahendra Pal, Judit Molnár
Abstract
Nutrition plays a very important role in healthful living. Daily consumption of balanced diet is pertinent to mainatin good health. Eggs contain both macronutrients as well as micronutrients, which are essential to the body. Eggs are one of the richest sources of complex protein (5 g/piece). The complex protein need for the normal healthy diet is 75-80 g. Therefore, eggs help to provide the amount of aminoacids required for the human body. Amino acids perform many functions. It is primarily a building block of proteins, thus helping the human body to develop. Proteins increase the muscle mass and prevent their breakdown. This also serves as an energy reserve that is why a high protein egg is called a complex protein. In addition, to its positive biological values, it has significant cholesterol content as well. Due to this reason, it is imperative to reduce consumption of eggs in case of high-cholesterol. Eggs are also suitable for enriching the foods in order to increase the nutritional value of the product. The consumption of raw egg must be avoided as it can be the source of infections in humans. Contamination of eggs poses a high risk to food safety. Good hygienic practice is highly imperative to mainatin high quality and safety of eggs. In the manuscript, we summarize the most important properties of the eggs in healthy diet. Furthermore, we are also looking for a place in international gastronomy. It is hoped that the nutritionists and other scientists can get a new knowledge through our publication.