Over the past decades, chicken eggs have undergone noticeable changes, becoming more useful and nutritious. Over the past 30 years, experts note the improvement of the composition of the eggs: the level of fats and calories has decreased significantly, and the content of vitamins and minerals has increased. This became possible thanks to changes in the diet of chickens, which positively affected the composition of their eggs.
One of the most noticeable changes is a decrease in fat and calories. In the modern egg, it became 20% less than fat and saturated fats, and the amount of cholesterol also decreased by 10%. If earlier the egg contained 91 calories, now this indicator has decreased to 66 calories, which makes the eggs more suitable for those who monitor their nutrition.
It is also worth noting an increase in the content of vitamins and minerals. Eggs now contain 70% more vitamin D, which helps strengthen bones and improve the immune system. The selenium content in the eggs has doubled, and this mineral is important to prevent diseases such as cancer, heart disease and infertility.
Outwardly the eggs also changed: the protein increased, and the yolk remained the same size. This attracted the attention of consumers, as the protein increase makes the egg more universal for use in various recipes. It also allows you to improve the ratio of proteins and fats in the egg.
Scientists working in Australia do not stop there. They began to develop hypoallergenic eggs that would be safe for people with allergies.
This was an important task, since allergy to chicken eggs is a fairly common phenomenon, especially among children. Scientists have found that allergic reactions are caused by four certain proteins, and it is planned to block them, which will make the eggs safe for all.
Moreover, studies do not concern genetically modified organisms. Researchers claim that they will use only proven and safe methods, which will create a product that will not cause unwanted reactions and will be available to everyone.
E-News. Com. UA.