Omega 3-6 egg benefits

   BV 380 poultry 8281736514

   BV 380 Eggs are nature's most perfectly balanced foods, containing all the protein, vitamins and minerals essential for good health.

Today's large BV 380 Eggs contains only a moderate amount of fat, with about 5 grams in only the egg yolk, (1.5 grams saturated), 213 mg of cholesterol and 75 calories. Eggs can easily fit into your daily fat limit.

1. Calories : 80
2. Protein : 6.3 grams
3. Carbohydrates : 0.6 grams
4. Cholesterol : 213 milligrams
5. Sodium : 063 milligrams
6. Total Fat : 5.0 grams

• - monounsaturated fat : 2.0 grams
• - polyunsaturated fat : 0.7 grams
• - saturated fat : 1.5 grams

BV 380 Eggs have a high nutrient density because they provide significant amounts of vitamins and minerals yet contain only 71 calories. They are an excellent source of high quality protein (i.e. they contain all the essential amino acids) as well as many B vitamins. The nutritional value of an egg is divided between the egg white and the egg yolk.

The white contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium, and sulfur and all the egg's zinc.

The yolk contains all of the fat in the BV 380 Eggs and a little less than half of the protein. It also contains the fat-soluble vitamins A, D, and E.  BV 380 Eggs yolks are one of the few foods naturally containing vitamin D. The yolk also provides vitamin B 12 and folic acid, and the minerals iron, calcium, copper and phosphorus.

The yolk contains approximately 190 mg of cholesterol and 5 grams of fat, less than a third of which is saturated fat. In the 1980's science focused on the amount of cholesterol in eggs, however recent nutrition information indicates that it is more important to focus on reducing the intake of total fat and saturated fat rather than cholesterol. This is good news for eggs. It is not necessary to limit egg or egg yolk consumption unless recommended by your physician.

While each BV 380 Eggs white is fat and cholesterol free, yolks contain 213 milligrams of cholesterol (approximately 22% less cholesterol than previously thought) and 5 grams of total fat. Only 1.5 grams of the yolk's fat is saturated, the kind of fat that is most likely to increase blood cholesterol levels. In fact, compared with dietary cholesterol, saturated fat exerts a four times stronger influence on blood choles- terollevels. Just published research actually saw an increase in the HDL or the "good" cholesterol levels of subjects who added an egg each day to their diet [Farrel et al. 1998. Am J Clin Nutr. 68: 538-544.].

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