Nutritional Value Of Egg

Egg is an excellent food. In terms of nutritional value, it is second only to milk. Egg is a food rich in protein and Calcium. 100 gram of egg contains the following nutrient.

Eggs contain nutrition metal salts. Calcium, steel, phosphorus are very important and essential components for the human body. Calcium plays an important role in maintaining the structure of the lungs and removing uric acid in the bodies development.

Steel produce red blood cells. Phosphorus strengthens the body and nerves.

Egg in a food that can be used in all seasons and at all eggs egg halwa is used in winter eggs in hence eyesight the eyes get strength in addition to normal physical strength it gives strength to the brain and Eyes

Normal physical weakness goes away very quickly. The nutritional value of Egg has always been recognized in the recovery after recovery from Maternity and common diseases.

Eggs are boiled, peeled and eaten with yolk and whites. Some people drink raw eggs. The proper way to use it is to boil the eggs in water until the whites are cooked and the yolks are cooked.

One way is to eat semi brisket. It is useful to dip the egg in milk and sweeten it with honey. The trick is to take out the egg cure and white and put it in a clean bowl. Then drink it sweetened with sugar or honey.