Jajka – zbilansowane źródło składników odżywczych

Abstract

Eggs are among the most common and easily obtainable foods in the market. They provide wide and optimally balanced range of nutrients. Eggs cover all protein needs thanks to having all necessary amino acids – both endogenous and exogenous ones. Eggshells, a good source of minerals such as calcium, are used in food industry too. However, eggs used to be limited in every daily diet because they contained significant amounts of cholesterol. Although fatty acids in eggs have good ratio of saturated and unsaturated ones and they enable vitamins A, D, E and K to be easily absorbed by human digestive system, the cholesterol was often accused of increasing risk of cardiovascular diseases. Numerous researches on that topic did not definitely confirmed or disclaimed that. Nevertheless, American Heart Association no longer recommends reducing eating eggs. Eggs having almost perfect composition of nutrients if not eaten too often can for sure be a part of a balanced diet.