At SAAOL we encourage a low-fat diet to prevent atherosclerosis, eggs end up being a controversial food, let’s clear your dilemma over the most bioavailable food source of protein.

Nutritive value of 1 whole egg (50 g)Nutritive value of 1 egg yolk (17 g)Nutritive value of 1 egg white (33 g)
Calories: 78 KcalCalories: 55 KcalCalories: 17 Kcal
Carbohydrate: 0.8 gCarbohydrate: 0.6 gCarbohydrate: 0.2 g
Protein: 6 gProtein: 2.7 gProtein: 3.3 g
Fat: 4.6 gFat: 4.5 gFat: 0.1 g
Sodium: 62 mgSodium: 8.2 mgSodium: 53.8 mg
Potassium: 63 mgPotassium: 18.5 mgPotassium: 53.8 mg
Cholesterol: 186.5 mgCholesterol: 186.5 mgCholesterol: 0 mg

Comparing the nutritive value of whole egg, egg yolk, and egg white it is clearly evident that egg yolk is high in fat and cholesterol and not an ideal food choice for someone suffering from atherosclerosis, however; egg white is low in fat contains zero cholesterol and forms an ideal choice for cardiac patients.
HEALTH BENEFITS OF EGG WHITES:

1.) Egg Whites Contain High-Quality Protein-
One egg white (weighing~33 g) contains 3.3-gram protein. Egg whites are high in protein but low in calories. In fact, they pack around 67% of all the protein found in eggs. This protein is high-quality and complete, meaning it contains all nine essential amino acids in the amounts your body needs to function at its best.

2.) Egg Whites Contain Zero Cholesterol-
Egg whites unlike egg yolk contain zero cholesterol and are adequate for cardiac patients.

3.) Identical amounts of Sodium and Potassium-
Egg whites contain almost identical amounts of sodium and potassium, both of these minerals work together to create an essential electrochemical gradient known as the membrane potential.

4.) Egg Whites are Rich in Potassium-
One egg white contains 54 mg of potassium, a vital mineral, and electrolyte associated with heart health, bone health, and overall effective cell and organ functioning.

5.) Egg Whites are Helpful in Reducing Blood Pressure-
Egg whites are helpful in reducing blood pressure by blocking the angiotensin-converting enzymes, which are produced by the body and increase blood pressure.

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