Eggs contain all 8 essential amino acids and proteins, and also all the needed substances for adolescentin and adult development. Along with the amino acids and proteins, eggs are also high in vitamins (A, B, D, E), minerals (Phosphor, Calcium, Iron) and oligoelements.

Advantages:

– proteins from eggs are better used by our organism that meat proteins. This happens because eggs are rich in vitamins and minerals.

– vitamin D in eggs plays an essential role in Calcium absorption from other ingredients and for bone development. Even though most of vitamin D is produced when exposed to sun, children, pregnant women and elders need high quantities of vitamin D, eggs being a very important source.

– 1 egg means 10% of the daily needed quantity of Selenium and contributes to the quality of sperm.

– eggs maintain the well functioning of the nervous system through its B6 and B12 content.

– protects blood vessels due to antioxidant properties conferred by Selenium and D vitamin.

Disadvantages:

– the egg yolk contains a lot of cholesterol. People with high triglycerides shouldn’t consume more than 1 egg weekly.

– hard boiled eggs can cause indigestion to gall bladder suffering persons.

– it can contain salmonella (especially in goose or duck egg), so don’t consume it raw. Cook it, and the germ dies.

– It doesn’t contain vitamin C or glucids.