The main fat-containing part of the egg is the yolk, yellow and round opaque center. The composition of egg yolk is just a storehouse of vitamins and valuable elements. However, the extreme fat content of egg yolks inevitably affects the level of cholesterol in the blood, and their excessive use can adversely affect the state of blood vessels. Eggshells, the hard shell of an egg, should not be ignored either. The composition of the eggshell is the record holder for the content of trace elements – fluorine, phosphorus, sulfur, zinc, copper, iron, molybdenum, manganese, calcium. One medium-sized shell contains about 2 grams of calcium, which is necessary for bones.
Also, the chemical composition of a chicken egg includes vitamin A, vitamin E, an almost complete line of B vitamins – niacin, tocopherol, thiamine, riboflamin, folic acid, iodine, cobalt. The beneficial properties of chicken eggs are due to the substances they contain: they prevent the formation of cataracts, strengthen the nervous system, have a beneficial effect on the condition of bones, joints and cartilage, and increase mental performance.
Chicken eggs are usually eaten in a thermally processed form – boiled or fried, and also added in the preparation of other products, in particular, baked goods, confectionery, and so on. Previously, eggs were often eaten raw – this is one of the ways to strengthen the vocal cords, as is known from traditional medicine. However, non-physicians do not recommend this method of consumption due to the risk of the presence of pathogens of various diseases in the eggs of chicken, for example, salmonella. Chicken eggs must be thermally processed. Crushed eggshells are often taken as a dietary supplement.
