For a long period of time, the popular belief has been transmitted that the consumption of eggs, and especially egg yolk, was related to health problems. This belief was supported by health professionals. Currently, there have been numerous scientific studies supporting the consumption of eggs and especially the yolk.
Next, we will discuss the importance of egg yolk consumption for a healthy diet.
The egg is a food rich in proteins and fats. They are rich in vitamins (especially in b12, b1, b3, folic acid, A, D and E) and essential minerals.
The egg is made up of three parts:
- Shell. It represents 10.5% of the weight of the egg.
- Yema. It is 31% of the weight of the egg.
- Clara. It is the most abundant part of the egg, representing 58.5% of the weight of the egg.
Importance of the yolk
The egg white contains most of the egg’s protein, however, the yolk contributes fats and cholesterol, as well as most vitamins and minerals.
The yolk of the egg provides fat-soluble vitamins, such as A, D, E, and K, vitamins B6, B12, folic acid, pantothenic acid and thiamine, together with certain essential fatty acids. This part is also rich in minerals, such as calcium, iron and phosphorus in considerable proportions, which will help us meet the needs of micronutrients in the diet.
The fats contained in the yolk of the egg vary between 4-4.5 grams per unit, of which 1.5 grams are saturated fats and the rest unsaturated, in which the monounsaturated predominate , which are beneficial for the organism.
Contains choline, recommended in pregnant women. This is responsible for facilitating the development of the central nervous system of the embryo and the fetus. In turn, the presence of choline, transformed into acetylcholine, will help the development of memory.
Another aspect to note is the content of lecithin, which reduces the intestinal absorption of cholesterol in the body.
Controversy with cholesterol
Although the egg yolk has cholesterol, it does not greatly affect blood cholesterol in healthy people, since it is not the main cause of the increase.
It has been proven that what negatively affects blood cholesterol is the relationship between the consumption of saturated fats over unsaturated fats and not the cholesterol in the diet, as was erroneously believed.
In short, if a healthy and balanced diet is followed, with a sufficient intake of unsaturated fats and a control of saturated fats, there will be no problems with cholesterol.