Boiled and poached eggs retain many nutrients, do not add fat or calories causing weight gain.
Eggs are cheap, but very nutritious. Eggs contain relatively few calories but high in protein, vitamins, minerals, healthy fats …
The way eggs are processed can affect the nutritional profile. Low-time and low-temperature cooking methods cause less cholesterol oxidation and retain most nutrients.
For this reason, boiled and poached eggs are the healthiest way to eat. This method of processing also doesn’t add any unnecessary calories.
Artwork: Onceuponachef
Processing eggs makes it easier to digest certain nutrients
Cooking eggs makes this food safe and makes it easier for you to digest the nutrients inside them. In fact, one study found that the human body can use 91% of the protein in cooked eggs, compared with 51% in raw eggs.
Digestibility changes occur because heat leads to structural changes in the protein of the egg.
Eggs are also a good source of biotin, which is used in the metabolism of fats and sugars.
In raw eggs, a protein in the white called avidin binds with biotin, preventing your body from using biotin.
However, when an egg is cooked, heat causes the structural changes of avidin, making it less effective at binding with biotin. This makes biotin easier to absorb.
Cooking at high heat can spoil other nutrients
While cooking eggs makes some nutrients easier to digest, there is a risk of destroying others.
Cooking most foods will deplete some of the nutrients, especially at high temperatures, over long periods of time.
One study found that cooking eggs reduced vitamin A content (17-20%), significantly reducing the amount of antioxidants (6-18%).
Overall, shorter cooking times (even at high temperatures) have been shown to retain more nutrients.
When cooked for 40 minutes (baking), eggs can lose up to 61% of their vitamin D intake, compared with 18% when fried or boiled for less time.
However, even when cooked reduces these nutrients, eggs are still a rich source of vitamins and antioxidants.
Artwork: Eggs
Cooking at high temperatures oxidizes the cholesterol in the eggs
One large egg contains about 212 mg of cholesterol, 71% of the recommended amount of 300 mg per day.
When eggs are cooked at high temperatures, the cholesterol in the eggs can be oxidized and form compounds called oxysterol. This is a concern for some, as oxidized cholesterol and oxysterol in the blood are linked to an increased risk of heart disease.
Tips to cook eggs with health benefits:
- Choose a low calorie cooking method
If you’re trying to cut calories, choose boiled eggs or poached eggs.
These cooking methods do not add any fat calories, so the meal will be lower in calories than an omelet.
- Combine with vegetables
This is a great opportunity to increase vegetable intake and add fiber and vitamins to your diet.
Artwork: Meatmerchant
- Fry in oil that is stable at high temperatures
The best oils for cooking are those that remain stable at high temperatures and are not susceptible to oxidation to form harmful free radicals.
Examples of good options include avocado and sunflower oils. If using extra virgin olive or coconut oil, it’s best to cook at a lower temperature than the last time.
- Choose the most nutritious eggs possible
Several factors, including the method of farming and the diet of the chicken, can affect the nutritional quality of the eggs.
In general, eggs from hens raised in pasture and organic eggs have a higher nutritional value than eggs from industrial hens.
- Don’t overcook
The longer you cook the eggs and the higher the temperature, the more nutrients you lose. This habit can also increase the amount of oxidized cholesterol in the eggs.
An Yen (According to Healthline)
You must log in to post a comment.