Egg contains the mass of useful substances. If to know nuances and it is correct to use, then to health not to do much harm. Egg yolk and white have the different properties complementing each other.
Egg is a standard of full value of nutritive matters. If to consider the fact that from egg the chicken appears in the corresponding conditions, then it is possible to guess his advantage. Two main components of egg can both together, and to act separately useful to an organism.
As all people different, and requirements too different. But everyone will understand that in egg it is more useful to it. But about it one after another.
Than the yolk is useful
Actually the highest concentration of useful substances is in a yolk. There very important vitamins contain. Carotene from which vitamin A turns out in a human body has the strong immunostimulating properties. Vitamin E plays a major role in activity of reproductive organs. The yolk is rich with minerals and minerals. Its use in any kind is important for pregnant women.
The answer to a question that it is more useful – a yolk or protein is obvious. Vitamin D which anywhere not to meet in such large number, is necessary not only to pregnant women, but also the growing children's organism. It prevents appearance of rickets. The yolk contains also fat which is responsible for assimilation of the listed fat-soluble vitamins. The folic acid and a large amount of phosphorus which are contained in a yolk are extremely necessary for people who are engaged in mental work. However the present cholesterol guards many. Really, its existence doesn't allow to use many eggs because of a possibility of development of atherosclerosis. Elderly people can't use yolks and that who doesn't lead active lifestyle. A lot of energy is necessary to cope with cholesterol and fat. For this reason those who lose weight refuse consumption of a yolk.
What useful is in protein
The main quality of protein — ability to be acquired for 98%. It contains substances which are necessary for creation of cages. Security with phospholipids allows to reduce cholesterol level. It is kind of contradictory sounded, but it is the fact. Proceeding from it, it is possible to notice that consumption of egg entirely won't cause growth of level of cholesterol. This possibility of balance does egg nutritive and useful. Protein at weight loss due to the lack of fat is very useful. It is digested about three hours. And still protein demands energy on splitting of substances. Therefore what to eat, a yolk or protein, to solve on circumstances.
What to choose
The healthy person has to at least two-three times a week use egg. The healthy nutrition, physical activities and observance of a water balance will help not to worry about increase in level of cholesterol.