When cooking eggs, some people use only whites and leave out the yolks. However, this is not entirely correct, says nutritionist Nuria Dianova. It is necessary to observe a certain frequency in the consumption of chicken eggs. This was told by a well-known nutritionist and gastroenterologist Nuria Dianova.
When cooking eggs, some people use only whites to make the dish lighter and refuse to use yolks. However, this is not entirely correct, says Dianova. According to her, in order to get the most out of this product, you need to use both parts of it.
“In terms of composition, eggs are definitely a source. It’s the best protein in the protein ranking, it’s perfectly digestible and has the perfect amino acid composition, even better than meat. The yolk also contains lecithin, which affects vision, and vitamin A in perfect form, and many trace elements,” Dianova explained.
The expert says that omelets are best absorbed by the body, and raw eggs are the worst, the nutritionist continued.
“The gradation is as follows: an omelet is the easiest for the body to digest, followed by a poached egg (boiled without shells), a Benedict egg (a sandwich with a poached egg and various additives), then a boiled egg, glazed egg, and at the very end – a raw egg,” Dianova summed up.