Three reasons to eat the egg yolk.
If you lose weight or stick to healthy eating probably don’t eat the yolk, only proteins and this is a big mistake.
Now everyone is a nutritionist, after all, just go online and find the information that you need: using the online meter calculated the rate of weight, and then the “machine” itself is looking for us a suitable diet.
Besides, there are forums where every dieters can share personal experiences. Like it or not, but that is already checked out, we trust more than what is just read in the book.
3 reasons not to throw away the yolk from the egg
To protect the yolk
No one saw, it looks like the “bad” cholesterol, but everyone is afraid of him. In the West even began selling “parsed” egg – whites only. I wonder where such a dislike to the yolks?
You should know, egg yolk is an excellent source of high-density lipoproteins (HDL), or, as it is called “good” cholesterol, reducing the risk of atherosclerosis and cardiovascular diseases.
The yolk nourishes with vitamins
We know that in chicken egg yolk contains much cholesterol, and saturated and unsaturated fats in the composition is not exactly credible nutritionists. But the yolk is full of vitamin E, which is essential for improving the skin, lutein, without which increases the risk of inflammation and vision problems.
13 g of protein and almost 10 g fat in the yolk
It contains one egg, if you don’t throw out the yolk! Knowing this you can easily increase the nutritional value of any dish. For example, a boiled egg can be added to vegetable salad, dressed with olive oil, poached egg goes well with avocado, and scrambled eggs in a double boiler – this is a super diet dish that will be appreciated even by children.
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