Description
Class XL “GIANTS” (Over 73 GRS.) | Class L “LARGE” (From 63 to 73 GRS.) |
Class M “MEDIUM” (From 53 to 63 GRS.) | Class S “SMALL” (From 43 to 53 GRS.) |
Name
Egg
Benefits of Eggs
Strengthen muscles and promote growth, as egg whites are rich in proteins;
Maintain cell and brain health, as it contains choline;
Prevent vision loss, as it contains vitamin A, lutein and zeaxanthin, substances essential for eye health;
Helps with weight loss, as it is rich in protein and gives a feeling of fullness after a meal;
Maintain bone health, as it contains calcium and phosphorus;
Prevent anemia, as it contains iron;
Strengthen the nervous system and increase blood production, as it contains vitamin B12.
To reap the benefits, you should consume 3 to 7 whole eggs per week, with a higher percentage of egg whites, which contain protein, being allowed. Furthermore, it's important to remember that consuming up to 1 egg per day doesn't raise cholesterol or harm heart health.
Eggs can be eaten boiled, fried, in cakes, pasta, and desserts. However, it's important to remember to avoid fried eggs due to their increased fat content, and raw eggs, as they can contain Salmonella bacteria, which can cause abdominal pain, diarrhea, fever, and headache.
List of Ingredients
Chicken eggs
Nutritional Declaration
Nutritional values average per 100 g:
- Energy: 591 kJ / 142 kcal
- lfatty: 10 g
- of which saturated: 3 g
- carbohydrates: 1 g
- of which sugars: 1 g
- proteins: 12 g
- salt: 0.35 g
Conservation Conditions and/or Use
It is recommended that after purchase, eggs are kept in the refrigerator
Origin
Portugal
Credits: Your Health
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