Scrambled, fried, cooked – what is the healthiest? At breakfast one is always faced with the choice of how to cook your egg now. Cook or fry? Each form has advantages. But the type of preparation has an influence on the nutritional content of the egg.
Scrambled eggs, fried egg and boiled egg. During the morning breakfast buffet has often spoiled, which formulation of the chicken product you selected. But if the taste preference not enough, you can also be guided by nutritional considerations in the decision. For his preparation has certainly impact on the nutrient content of the egg. If you are eager to know that how many calories are in scrambled eggs? and how can it effects your health, well read along and you will get your answers.
So it benefits, as scientists at the University of Leuven in Belgium found out as a protein source it if it cooked, and eaten raw not . “Egg proteins are utilized better by the intestine when they were previously heated,” said study leader Pieter Evenepoel. Then their recycling rate is over 90 percent, in the raw state, there are, however, only about 50 percent. The among bodybuilders , weightlifters and other strength athletes still common ” food strategy ” , hineinzuschlürfen dozens raw eggs for the purpose of feeding the muscle growth, or holds only moderate success. Which remains open how the consumption of such quantities affect cholesterol levels? Although the daily egg appears in this regard, as scientists found to be less problematic than we originally thought – but for the dozen have consumed this may look quite different. A role for protein recovery plays on the other hand , if the egg is cooked in a pot or pan . In this case, the following applies: heat is heat. But they should not affect too long also. To view hotel breakfast eggs and industrially pre-cooked eggs often a blue-green discoloration on the yolk. The reason: By the action of heat in excess of ten minutes is released in the yolk iron, which combines with the hydrogen sulfide in the egg white to iron sulfide. And that has a blue-green color. Harmful is that in conventional amounts consumed, not – but appetizing either. Attractive are there already scrambled, fried, if they have not located too long in the cold box of the breakfast buffet. Its vitamin A content of 100 grams is true – according to the Federal Food Code – with 229 or 260 micrograms slightly lower than in Kochei (275), but for this they go in the vitamin E again clearly in the lead. The egg has more than five milligrams more than twice as much vitamin E, which is probably the fact that it is often prepared with plenty of sunflower oil and other edible oils. What, however, is noticeable also in calorie content: With about 170 kilocalories the mirror variant delivers significantly more energy than stirring (150) and Kochei (almost 140 ) .
Boiled Egg better for diet purposes
The latter is therefore for diet purposes the better alternative. In a study of the Biomedical Research Center in Baton Rouge American Obese lost significantly more weight if turning them to a fixed part of their breakfast calories instead of per bagel with two cooking eggs. The explanation: The protein-rich chicken products last longer sick, so that the subjects were able to maintain more easily during subsequent lunch back .
Saturated but also make scrambled, fried. What could be certainly also because the scrambled eggs, that it is often cooked with bacon. And then in turn contains a lot of calories, i.e. almost 200 Kcal. What is actually surpassed only by the eggs from the cheese omelets, which often breaks the 200 – kcal sound barrier?
Mind you be at 100 grams, and the eggs from the pan – in contrast to the egg , which gives it a further Diet Star – ever destroyed more than 200 grams.
An alternative would be the scrambled eggs after – forester way it is now available in many restaurants. Its calorific value is only half as high. The reason: the bacon cubes are replaced with mushrooms, and which are to beat as a low-calorie protein sources hardly.