MOSCOW, 18 Feb – RIA Novosti. Does the size or color of the yolk and shell of a chicken egg affect its quality? Tamara Pruntseva, a nutritionist and therapist at the Federal Research Center of Nutrition and Biotechnology, explained in an interview with Sputnik radio.
Eggs are a storehouse of vitamins and microelements, the nutritionist recalled, they contain vitamins of groups A, E, vitamins B9 and D, calcium, potassium, phosphorus, iron, zinc, selenium, as well as choline, which normalizes cholesterol levels.
At the same time, many common ideas about the quality and benefits of eggs do not correspond to reality, Pruntseva noted. For example, there is a widespread belief that orange yolk is more useful, but this is a misconception, because the color of this part of the egg depends on the composition of the feed.
“Its main ingredients are wheat and corn, and besides that, birds are fed additives that help the feed to digest faster: carotene in corn, alfalfa. Due to the fact that there are more carotenoids in feed or in additives, the yolk acquires a brighter color. Talk about the fact that a brighter yolk will be of better quality or healthier, we cannot, “- said the dietitian.
The same applies to the color of the shell: the external color of the egg does not in any way affect the quality of the product. And the chemical composition of eggs depends again on the feed. “If we take standard classic eggs of categories C0 or C2, then here we cannot say that some egg is more useful, because in terms of chemical composition they are all approximately the same. Everything depends directly from the feed “, – said Pruntseva.
She also explained how eggs are categorized by size and quality.
“Eggs are divided into five categories depending on their weight: the highest grade (75 grams or more), selected (from 65 to 74 grams), the first category (from 55 to 64), the second category (from 45 -ti to 54) and the third category (from 35 to 44). Depending on the quality characteristics, they are divided into dietary and table eggs. Dietary eggs are stored for no more than 7 days, and table eggs, depending on the temperature: if from from zero to 20 degrees, then no more than 25 days, and if from minus 2 to zero, then no more than 90 days, “the nutritionist explained.
According to her, it is recommended to wash chicken eggs just before cooking, as the shelf life of the product is shortened due to exposure to water.
Eggs that are sold in stores are certified, this excludes the content of harmful substances in them. Meanwhile, the products of little-known manufacturers or private farms are better not to be consumed raw, but to be subjected to heat treatment, added Pruntseva.
The specialist also noted that there are so-called organic eggs from farmers on sale, but it is difficult to say which category they belong to, since producers, as a rule, do not send them for research.