Properties of EggThe chicken egg is one of the most important foods for humans. Few foods have the properties of the egg, both the diversity of dishes that we make and the ease to prepare, alone or combined with other foods.

For a child, or a person recovering old should consume three to four eggs per week, while a stout person, or physically active, could ingest up to seven in the same period. Healthy people should eat four to five eggs per week either directly: fried egg, hard tortilla or indirect: in sauces, creams, desserts.

Both the variety of nutrients it contains, as its high degree of use by our body, the egg is one of the most complete foods for humans. The egg is rich in proteins of high biological value and easy to digest. Egg protein is so good that scientists used as standard by comparing the protein quality of other foods.

Although for years maintained the view that a diet rich in egg damages health, recent studies have determined that a healthy person can consume up to two eggs a day. Other similar studies have provided evidence about the positive effects of lecithin or phosphatidylcholine present in the egg yolk, which, besides being an excellent source of choline and act on developing brain function and memory, limits cholesterol absorption that contains the egg.

Similarly other studies have confirmed that eggs are a source of carotenoids, readily available, and that these components, which are antioxidants, may help to delay cataracts. The energy content of eggs is relatively low, therefore, not conducive to cy.