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Stručni rad

https://doi.org/10.31727/m.19.1.2

Nutritional value of eggs in human nutrition

Đuro Senčić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo
Danijela Samac orcid id orcid.org/0000-0001-9277-3710 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo


Puni tekst: hrvatski pdf 2.645 Kb

str. 68-72

preuzimanja: 604

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Sažetak

Eggs contain all the nutrients required by the human body. Such nutrients are, however, present in the amounts that are by themselves considered insufficient. Shell eggs are naturally packaged (canned) foods rich in reserve nutrients that make an important contribution to the human diet. They contain all essential nutrients and are a particularly good source of essential amino acids, essential fatty acids, fat-soluble vitamins, vitamin B12 and choline, lecithin, iron, phosphorus and others. While it is true that eggs do contain cholesterol, recent studies have found that cholesterol is not the cause of hypercholesterolemia and cardiovascular disease for the majority of human population. Due to their high nutrient density (relationship between energy and nutrients), eggs are particularly suitable for the diet of sensitive population groups (children, the elderly, the chronically ill, pregnant women).

Ključne riječi

eggs, nutritional value, chemical composition

Hrčak ID:

176155

URI

https://hrcak.srce.hr/176155

Podaci na drugim jezicima: talijanski njemački španjolski hrvatski

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