The egg: omega 3, iodine and iron

Omega 3, iodine, iron, ... Here are other nutritional values ​​that the egg has to offer!

Omega 3

The virtues of these fatty acids have been widely publicized, in particular their properties for the prevention against certain diseases, in particular cardiovascular diseases.

The use of seeds (flaxseed, rapeseed) in the hens' diet makes it possible to multiply by 40 the quantity of alpha-linolenic acid present in the egg.

Eggs are used as an intake of omega-3 fatty acids in milks suitable for infants, and there is evidence that egg consumption increases the fatty acid content in the milk of lactating women.

Iodine intake

The egg contains a fairly large amount of iodine. Thus, the egg could be an alternative food for improving the iodine status of the population (in 100 g of egg, there is 33% of recommended daily intake of iodine for an adult).

Iron intake

The presence of iron in the egg is not negligible (its iron content is 2 to 3 g per 100 g), which can compensate for the decrease in the consumption of red meat by the general population, and the dificits in iron so common in women between puberty and menopause.

In fact, 20% of women do not have iron stores, which can predispose to certain health problems. Iron deficiency is particularly damaging in pregnant women.

In pictures: foods rich in iron

You want to react, to give your testimony or to ask a question? Appointment in our FORUMS Nutrition, Cholesterol or A doctor answers you !

Read also :

> Lack of iron: when to worry?
> Iron deficiency anemia: causes, symptoms and treatments

Popular Posts

Category Nutrition, Next Article

Nutrient: Carbohydrates - Nutrition

Nutrient: Carbohydrates

Carbohydrates, or sugars, provide essential energy to the body that can store them in the liver and muscles as glucose. This glucose provides, if necessary, the fuel needed by the body. Among carbohydrates, there are two main categories: simple sugars, and complex sugars. Simple sugars are divided into two groups: monosaccharides, including glucose, fructose and galactose, and dissacharides (combining several monosaccharides): sucrose, lactose and maltose
Read More
Cholesterol-lowering diet: magarin and yogurt can help - Nutrition

Cholesterol-lowering diet: magarin and yogurt can help

In addition to all the dietary advice mentioned above, food products found in mass consumption can contribute to lowering LDL-cholesterol levels in the blood, and in particulate extracting vegetable oils. Thus, products enriched with plant sterols can help lower your cholesterol levels too high. These products could be part of your cholesterol-lowering diet
Read More
Antioxidants: do they want us well? - Nutrition

Antioxidants: do they want us well?

We often hear about the various benefits of antioxidants. Indeed, whether in the fields of biology, nutrition or even cosmetology: these small molecules bring health and vitality to the body. But are their reputations worthy of their benefits? Back on the "powers" of antioxidants. Antioxidants, what is it
Read More
The lack of magnesium: the people concerned - Nutrition

The lack of magnesium: the people concerned

Some groups of people are at greater risk of developing magnesium deficiencies, such as : teens, pregnant women, old people, alcoholic people. Some medicines may also be responsible for a lack of magnesium: some diuretics, some contraceptives, potassium salts, etc. Athletes who need a lot of minerals can also suffer from a lack of magnesium
Read More