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  • 4 Post By lekha20
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Is it good to add Egg in the Daily menu? - தினமும் முட்டையை சாப்பிடுவது நல்&


Discussions on "Is it good to add Egg in the Daily menu? - தினமும் முட்டையை சாப்பிடுவது நல்&" in "Healthy and Nutritive Foods" forum.


  1. #1
    lekha20's Avatar
    lekha20 is offline Citizen's of Penmai
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    Is it good to add Egg in the Daily menu? - தினமும் முட்டையை சாப்பிடுவது நல்&

    முட்டை என்பது வளமையான அளவிலான புரதத்தை கொண்டுள்ளது. முட்டையை அதிகமாக சமைப்பதால் ஊட்டச்சத்து அதற்கேற்ப நீங்கிவிடும். அதனால் முட்டையை அரை வேக்காட்டில் உண்ணுவது சிறந்த வழியாகும்.

    நினைவு தெரிந்த நாள் முதல் காலை உணவில் முட்டையை சேர்த்து கொள்வது மிகவும் சிறந்ததாக கருதப்படுகிறது. அதற்கு காரணம் அதிலுள்ள புரதம், ரிபோஃப்ளேவின் மற்றும் செலீனியம்.

    முட்டைகளை தினமும் உட்கொண்டால் கொலஸ்ட்ரால் அளவு அதிகரிக்கும் என்று நினைத்து இன்றைய இளைய தலைமுறையினர் வளமையான சக்தி வாய்ந்த உணவை உண்ண பயப்படுகின்றனர்.. இருப்பினும் இதனை தினமும் உட்கொண்டு வந்தால் கொழுப்புகள் குறையும் என்பதே உண்மையாகும்.

    உங்களை ஆரோக்கியத்துடன் வைத்திருக்க முட்டை அதிமுக்கிய ஊட்டச்சத்துக்களை அளிக்கிறது. அதனால் கொலஸ்ட்ரால் என்ற பயமின்றி தினமும் ஒரு முட்டையை கண்டிப்பாக உண்ணலாம். பொறித்த முட்டையை காட்டிலும் அரை வேக்காடு (ஹாஃப் பாயில்) முட்டையை உட்கொள்ளுதலே நன்மையை அளிக்கும்.

    அதற்கு காரணம் அரை வேக்காடு முட்டையிலிருந்து நம் உடலுக்கு தேவையான அதிமுக்கிய ஊட்டச்சத்துக்கள் நீங்குவதில்லை. முட்டையை உங்கள் உணவில் இருந்து முழுவதுமாக நீக்குவதற்கு பதிலாக அதனை புத்திசாலித்தனமாக உட்கொண்டால் முழுஆரோக்கியத்தையும் பெறலாம்..

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  2. #2
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    Re: Is it good to add Egg in the Daily menu? - தினமும் முட்டையை சாப்பிடுவது நல

    Hi Lekha, very nice write-up giving very useful details about the benefits of consuming the half-boiled egg everyday to the human beings. I would like to reproduce an article I read in english.pravda.ru :

    Why soft-boiled eggs are better?


    Hen’s eggs are known to have been popular with the Romans who usually started breakfast putting away “wholesome hen’s fruit”.

    However, sentiments about eggs have continued changing ever since.

    They were accused of much cholesterol, or regarded as heavy food, or blamed for containing a host of micro-organisms, like salmonellas, or for being the cause of diathesis.

    All this is true.
    But the truth is also that by not eating eggs humans lose a lot. The most important component of the yolk is lecithin, which is effective against sclerosis as it reduces cholesterol levels.

    However, the overeating of eggs would do harm, because cholesterol will start accumulating rapidly and lead to damaging plaque deposit.
    According to internationally accepted guidelines, a healthy person can eat 4 to 5 eggs per week including eggs added in baked goods or salads.

    People with cardio-vascular disorders or who are diathesis-prone should eat them twice as few.
    Eggs are a valuable source of amino acids and two eggs are equivalent to two glasses of milk or a medium-sized serving of meat.

    In terms of nutritional value and protein content, eggs exceed even fresh meat or new milk.

    With a high content in vitamins, amino acids and minerals needed for the proper metabolism and concentrated in the yolk, eggs are recognised as dietary products.

    As the yolk is rich in phosphor, eggs are particularly beneficial for mental workers.

    Fresh eggs are most wholesome and we prefer them in contrast to the Chinese who favour baked eggs, or the Africans who are fond of fertile eggs.
    The “age” of an egg is easy to tell. Fresh eggs are translucent against light, have no dark spots and have less than a one-centimetre wide air space at the dull end.

    There is a simpler and, none the less, efficient way to determine the egg’s freshness by placing it in a vessel filled with water.

    A fresh egg will remain on the bottom; a 3 to 5-day-old one will slightly go up with its dull end upward; and a stale egg will bob up.
    An unpleasant and penetrating odour of the egg otherwise looking fresh more often than not is caused by low quality chickenfeed.

    Such an egg cannot cause food poisoning, but its disagreeable smell may persist even after it has been heat-treated or in the served dish.

    Raw egg is a hazard to health even if a hen known to you laid it. First, it takes a very long time for the stomach to digest raw egg white.

    Secondly, it is not known what feed the hen walking by itself ate, but it is well known that micro-organisms can easily penetrate through the shell to the egg white and may cause a diseas

    For more details please visit english.pravda.ru


    sumathisrini and lekha20 like this.

  3. #3
    lekha20's Avatar
    lekha20 is offline Citizen's of Penmai
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    Re: Is it good to add Egg in the Daily menu? - தினமும் முட்டையை சாப்பிடுவது நல&

    Quote Originally Posted by sumitra View Post
    Hi Lekha, very nice write-up giving very useful details about the benefits of consuming the half-boiled egg everyday to the human beings. I would like to reproduce an article I read in english.pravda.ru :

    Why soft-boiled eggs are better?


    Hen’s eggs are known to have been popular with the Romans who usually started breakfast putting away “wholesome hen’s fruit”.

    However, sentiments about eggs have continued changing ever since.

    They were accused of much cholesterol, or regarded as heavy food, or blamed for containing a host of micro-organisms, like salmonellas, or for being the cause of diathesis.

    All this is true.
    But the truth is also that by not eating eggs humans lose a lot. The most important component of the yolk is lecithin, which is effective against sclerosis as it reduces cholesterol levels.

    However, the overeating of eggs would do harm, because cholesterol will start accumulating rapidly and lead to damaging plaque deposit.
    According to internationally accepted guidelines, a healthy person can eat 4 to 5 eggs per week including eggs added in baked goods or salads.

    People with cardio-vascular disorders or who are diathesis-prone should eat them twice as few.
    Eggs are a valuable source of amino acids and two eggs are equivalent to two glasses of milk or a medium-sized serving of meat.

    In terms of nutritional value and protein content, eggs exceed even fresh meat or new milk.

    With a high content in vitamins, amino acids and minerals needed for the proper metabolism and concentrated in the yolk, eggs are recognised as dietary products.

    As the yolk is rich in phosphor, eggs are particularly beneficial for mental workers.

    Fresh eggs are most wholesome and we prefer them in contrast to the Chinese who favour baked eggs, or the Africans who are fond of fertile eggs.
    The “age” of an egg is easy to tell. Fresh eggs are translucent against light, have no dark spots and have less than a one-centimetre wide air space at the dull end.

    There is a simpler and, none the less, efficient way to determine the egg’s freshness by placing it in a vessel filled with water.

    A fresh egg will remain on the bottom; a 3 to 5-day-old one will slightly go up with its dull end upward; and a stale egg will bob up.
    An unpleasant and penetrating odour of the egg otherwise looking fresh more often than not is caused by low quality chickenfeed.

    Such an egg cannot cause food poisoning, but its disagreeable smell may persist even after it has been heat-treated or in the served dish.

    Raw egg is a hazard to health even if a hen known to you laid it. First, it takes a very long time for the stomach to digest raw egg white.

    Secondly, it is not known what feed the hen walking by itself ate, but it is well known that micro-organisms can easily penetrate through the shell to the egg white and may cause a diseas

    For more details please visit english.pravda.ru

    Thanks for adding more information sumi akka...


    Be a reason for someone's
    smile today!!

    வாங்கும் கையா இருப்பதை விட....
    கொடுக்கும் கையாக இறைவன் நம்மை ஆக்கட்டும்....!

    Always keep smile...
    Lekha

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