Some athletes and bodybuilders add yolk to protein drinks to increase their nutritional content. Whether cooked or raw, the yolk has valuable nutrition. However, the Egg Safety Center reports that if you eat raw yolk, if the eggs are contaminated by bacteria, you are at risk of getting sick. Therefore, eating cooked yolk is healthier than eating raw yolk.
When eggs leave the hen's body and come into contact with soil or surrounding feces, they will be infected by bacteria. That's why eggs need to be cleaned and disinfected. However, some chickens are infected with Salmonella in the fallopian tube and produce eggs contaminated by bacteria. Salmonella existed in eggs even before the eggshell was formed, according to mayoclinic.com. Researchers at the Egg Safety Center point out that because yolks are rich in nutrients, this is where bacteria are most likely to grow. That's why the FDA and the egg safety center advise against eating raw eggs. Boiling the yolk to 149 degrees Fahrenheit kills any bacteria. Salmonella infection in humans can cause diarrhea, abdominal cramps and fever within 8 to 72 hours after eating contaminated food. Other symptoms may include vomiting, headache and chills. Symptoms usually subside within 4 to 7 days. When yolk is cooked, protein coagulates and changes its physical properties, but does not change its nutrient composition. A study published in the Journal of Nutrition in 1998 found that cooked egg protein was more digestible than raw egg protein. When the yolk is cooked, the protein denatures, which means that the bonds in the protein are broken. According to Elhurst College's virtual chemistry book, enzymes digest denatured proteins more easily in food. The nutritional components of
are the food source of growing chickens, and the yolk is rich in nutritional components. According to the USDA National Nutrition Database, a raw or cooked egg yolk contains 55 calories, 4.5 grams of fat, 2.7 grams of protein and 0.61 grams of carbohydrates. It is also a good source of vitamin A, D, E, B-12 and folic acid. Egg yolks also contain minerals - phosphorus, potassium, iron and calcium. An article in the Chicago Tribune in April 2012 reported that the yolk was once considered bad because of its cholesterol content, but recent studies have shown that eggs raise high-density lipoprotein (HDL) or good cholesterol levels, but only slightly increase low-density lipoprotein (LDL) or bad cholesterol. Sterol levels. One of the most important benefits of yolk is that it contains antioxidants lutein and zeaxanthin. Carotenoids make yolk bright yellow and help maintain good vision. According to the National Nutrition Database of USDA, the nutrient composition of eggs remains unchanged after boiling.
When buying eggs, you must buy them from the refrigerator. Open the carton to ensure that there are no small cracks or leaks in the shell. Check whether there is no breakage and sticking on the carton. In addition, look at the expiration date. If it expires, don't buy it. When you get home, store the eggs in the refrigerator at 45 degrees Fahrenheit or lower. Put them in cardboard boxes, not on the door of the refrigerator, because the temperature there may be different. After handling the eggs, wash your hands and any dishes or utensils that come into contact with raw eggs. Cooked eggs can be stored in the refrigerator for up to a week.