Health Benefits of egg yolks cooked

The eggs can be infected with the bacteria that come out the body of the hen, coming in contact with feces in the dirt or surroundings. This is why the eggs are washed and disinfected. However, some chickens are infected with salmonella in the oviduct and produce eggs that are contaminated with bacteria. Salmonella is the egg before the shell is formed, according to MayoClinic.com. Researchers at the Center for Security Egg note that, since the yolk is rich in nutrients, which is the most likely place for the growth of bacteria. This is why the FDA and the Egg Safety Center recommend eating raw eggs. Cook the yolks to 149 degrees Fahrenheit kills all bacteria.

Salmonella infection in humans causes diarrhea, abdominal cramps and fever within eight to 72 hours after eating contaminated food. Other symptoms may include vomiting, headache and chills. Symptoms usually subside in 4-7 days.

When the egg yolk is cooked, the protein coagulates, that changes its physical nature, but not its nutritional content. A study published in "The Journal of Nutrition" in 1998 found that the cooked egg protein is more digestible protein raw egg. When the yolks are cooked, they become denatured proteins, that is, the bonds of the proteins are broken. According to the Elmhurst College Chapbook virtual, it is easier for enzymes to digest denatured proteins in food.

Since the source of food for a growing child, chicken an egg yolk is rich in nutrients. An egg yolk raw or cooked contains 55 calories, 4.5 grams of fat, 2.7 grams of protein and carbohydrate 0.61 grams, according to the USDA National nutrient database. It is also a good source of vitamin A, vitamin D, vitamin E, vitamin B 12 and folate. Egg yolks have minerals, including phosphorus, potassium, iron and calcium. An April 2012 article in the "Chicago Tribune" reported that egg yolks are used to consider evil because of their cholesterol content, but recent research indicates that eggs to increase the level of HDL, or good cholesterol, and only slightly increase the level of LDL, or bad, cholesterol. One of the most important advantages of the yolk is the presence of antioxidants lutein and zeaxanthin, carotenoids that give the yolks bright yellow and they are useful to help keep a good view. The nutrient content remains the same when the egg is cooked, according to the USDA National nutrient database.

When buying eggs, always buy from a refrigerated case. Open the package and verify that there are no small cracks or leaks in the shells. Verify that none are broken and stuck to the cardboard. Also, look at the expiration date, and do not buy them if they are out of date. Once home, put the eggs in the refrigerator and store at a temperature of 45 degrees Fahrenheit or below. Keep them in cardboard and do not put them in the refrigerator door, where temperatures can vary. After handling eggs, wash your hands and any dishes or utensils that have come in contact with raw egg. Hard-cooked eggs can be refrigerated for up to a week.