Eggs are a product that is an important component of the diet of the expectant mother due to the balanced ratio of nutrients in them. So, the egg protein includes essential amino acids that are easily digestible by the human body, while the protein is absorbed by 98%. By the way, according to the World Health Organization for amino acid balance, egg white is accepted as a protein standard.
From carbohydrates (they are less than 1%), the protein of eggs contains glucose, from minerals - sodium, potassium, calcium, iron, phosphorus, chlorine, sulfur, magnesium, iodine, zinc, lead, bromine and manganese. Due to the optimal ratio of iron, manganese, copper, cobalt in the egg, egg dishes are recommended for the prevention of alimentary anemia (anemia). Maximum amount trace elements in quail eggs.
The egg white is poor in fats (0.03%), and it does not contain cholesterol, unlike the yolk. Of the vitamins, it contains vitamins B1, B2, B12. The energy value 100 g of protein is insignificant - 47 kcal.
The egg yolk contains a lot of fat (32.6%), which has a low melting point, since it contains oleic, linoleic and other unsaturated fatty acids and is therefore well absorbed. Of the carbohydrates, it contains galactose and glucose (1.0%). The yolk contains a high concentration of vitamins: A, B1, B2, B3, D and PP.
And here's what to say about your doubts about cholesterol. The yolk of an egg has a unique property: in addition to cholesterol, it contains an anti-sclerotic factor - lecithin. And given that the amount of lecithin in the yolk is 6 times the amount of bad cholesterol, the risk of atherosclerosis when eating eggs is not so great.
By the way, the yellow color of the yolk is due to the content of useful carotenoid pigments (vitamin A precursors) - the more of them in the egg, the brighter the yolk (such a yolk is often found in eggs from domestic chickens).
For dietary nutrition for a pregnant woman, it is best to use a soft-boiled egg (cooked for 3.5 minutes in boiling water) or a steam omelet. In this form, eggs are easier to digest than raw or hard-boiled. By the way, it is not recommended to use a raw egg during pregnancy, since the protein of a raw egg contains an antitrypase substance, which disrupts the absorption of protein in gastrointestinal tract, as well as the antivitamin avidin, which binds the vitamin-like substance biotin, as a result of which, with the regular use of raw eggs, a woman may experience dermatosis (dry inflammation of the skin), depression, muscle pain, loss of appetite, and drowsiness. In addition, raw yolk is poorly digested, activates bile secretion (which is dangerous for gallstone disease), and also contributes to the accumulation of cholesterol in the bloodstream. Also, don't forget that raw eggs pose a risk of contracting salmonellosis.
Never eat waterfowl eggs: duck and goose eggs, even boiled, pose a high risk of developing salmonellosis.
It must be remembered that the dietary properties of an egg decrease as it is stored, due to the loss of the biological activity of methylmethionine sulfonium (this is an analogue of the “anti-ulcer” vitamin U). Therefore, it is better to buy diet eggs (the shelf life of which does not exceed 7 days), and not table eggs (the shelf life of which is from 8 to 25 days from the date of sorting).
When storing eggs, remember that the egg shell is pierced with pores, so infection can easily penetrate there if the eggs are stored incorrectly (for example, by contact with thawed meat or fish, when the juice from these products gets on the egg shell).
In accordance with the recommendations of the State Research Institute of Nutrition of the Russian Academy of Medical Sciences, it is recommended that a pregnant woman consume half an egg or an omelette from the same amount daily. Only 3-4 pieces per yolk should be obtained per week. If you really love eggs, then go for a harmless trick: make an omelette every other day or scrambled eggs from one full egg and two whites (the remaining yolks can be frozen and used to bake pies for your family).
A woman planning to become a mother soon should be more responsible about her lifestyle, monitor her health and well-being. It is equally important to carefully select foods for your diet.
Many women are concerned that eggs are high in cholesterol. Is it safe to use them? The amount of calories and cholesterol depends on the method of heat treatment. Raw contains only 43 g of cholesterol, and boiled - already 53 g. In a fresh yolk, the proportion of cholesterol is negligible. In addition, it also contains 10% lecithin, which neutralizes it.
But eggs during pregnancy that have not undergone heat treatment are best excluded due to the risk of infection. Eating them raw, you can get sick with a dangerous infectious disease, salmonellosis.
Mogul-mogul, various dressings based on raw eggs should be removed from the diet, custard and other dishes where it is used. You can find an alternative recipe.
Waterfowl eggs are a fairly popular food item. But doctors do not recommend eating them not only for pregnant women, but for all other people, as they may contain toxins.
After all, no one knows from which bird these eggs were taken. They could get sick, and microorganisms could easily get into the egg during its formation. Waterfowl often develop ovarian inflammation due to Salmonella infection.
The shell of waterfowl eggs has a porous structure, which makes it easier for infection to penetrate. Thus, using duck and geese eggs for scrambled eggs or scrambled eggs is not worth it. In some cases, they can be put into dough, which will then be baked at a high temperature.
If waterfowl eggs are a favorite product and a woman does not plan to refuse it, then the following recommendations should be followed:
1. Find a reliable supplier.
2. Pay attention to heat treatment.
3. Before boiling an egg, it should be washed well.
4. Heat treatment should last at least a quarter of an hour.
quail eggs during pregnancy It is an excellent source of vitamins, trace elements and amino acids. They do not contain cholesterol, so they improve the functioning of the circulatory system, which is very useful during pregnancy. They have a lot of potassium and phosphorus, which strengthen the dental and bone tissue. Iron, which is in excess in them, increases the level of hemoglobin.
Therefore, use eggs during pregnancy you can, especially in boiled form, but only if the woman is not allergic to them.
Eggs, whether chicken or quail, will bring maximum benefit to the human body. They contain a lot of minerals, vitamins, dietary fiber, which fully satisfy all the needs of a pregnant woman. From now on, the expectant mother needs to eat for two, respectively, the diet should be complete. Let's take a look at the main features in order of priority.
Experts recommend using the presented product, but in everything you need to know when to stop. They determine the value of eggs by the accumulation of protein compounds that are directly involved in the construction of the child's musculoskeletal system.
The main value lies in the accumulation of dietary fiber, which normalizes the activity of the stomach and intestinal tract. With all this, eggs will not lead to weight gain if future mom will comply with the measure. Only the yolk can lead to an increase, the protein is harmless in this regard.
Eggs contain a large amount of choline, which forms the hemispheres of the child's brain. With the systematic consumption of the discussed product, the likelihood of birth defects in the baby is reduced.
Eggs act as a natural source of iron, which is required to prevent anemia in the mother. Also this mineral substance increases hemoglobin, suppresses fatigue and malaise at an early stage of gestation.
As part of chicken eggs, cholesterol is concentrated in a minimal amount, so you should not be afraid of blockage of blood vessels. The main thing is to process the product correctly. Do not fry eggs, it is better to eat them in boiled form. To have a clear idea, one egg relies on approximately 54 mg. cholesterol. This is a minimum in comparison with butter or lard.
It is necessary to exclude the product from the daily menu only if there is a food allergy or individual intolerance.
Eating eggs during pregnancy can bring invaluable benefits to the body, if adhered to elementary rules. To do this, familiarize yourself with all the subtleties and draw certain conclusions. If necessary, check with your doctor. Also, do not forget that store-bought products can be potentially harmful to you and your baby's health.
The expectant mother needs to be careful not only about her position, but also about her daily diet, which should include vegetables, fruits, meat, milk and dairy products, vegetable fats. Until recently, doctors did not advise pregnant women to include eggs in their menu, considering them to be a rather dangerous product, without which it is quite possible to do without. For example, some were convinced that eating chicken eggs risks of contracting salmonellosis is too high. However, food regulators in the EU have come to the conclusion that eggs should be included in the mandatory list of products needed for pregnant women.
This decision was made after it was discovered that eggs contain such a nutrient as choline. How useful is this substance? Experts say that choline is involved in the formation of the central nervous system of the unborn child. In addition, choline is necessary for the development of the brain, normalization of the functioning of the spine and for the formation of cognitive processes that affect the ability of the crumbs to learn in the future. Especially pregnant women should lean on eggs in the second trimester of pregnancy (), since the lack of this substance in this period will affect the development of visual memory skills in a baby under the age of 7 years.
In 1998, in the United States, scientists determined the daily intake of choline for a healthy person. By their standards, it is 425 mg. In Europe, experts have come to the conclusion that the norm is a bit too high and 400 mg of choline per day is enough. For example, one medium egg contains 144 mg of choline. It follows from this that the expectant mother needs to eat at least 2 eggs per day, which cover 2/3 of the daily dose of the required nutrient.
The menu of a pregnant woman should be made as varied and useful as possible. Food should contain as many vitamins and minerals to be enough for mom and baby. Some doctors believe that eggs for pregnant women should be excluded from the diet or their consumption should be limited.
Eggs during pregnancy can be eaten and even necessary, but not all, but they are different. And here the expectant mother should be very careful, because there are chicken eggs that she should not eat. A pregnant woman can safely eat eggs with the letter "D" on them - this means that they are dietary and can be eaten in almost any form, but only for seven days. Such eggs for the expectant mother should already be bypassed, as well as the eggs of waterfowl.
In order for the child to get the maximum benefit from the foods eaten, his mother must strictly monitor her diet. It will not be superfluous to read some books about what you can and cannot eat during pregnancy, since the opinions of doctors on this issue drastically differ. Some believe that pregnant women should eat only vegetables, fruits and dairy products, while others, on the contrary, insist that it is necessary to consume more protein foods.
Moreover, a variety of meat and fish should be present on the table several times a day. The concept of "various meat" includes such meat as veal, lamb, horse meat, rabbit meat, turkey meat, even sraus and duck meat. It's hard to disagree with this, because if mom only eats food plant origin, then the child will not receive much-needed protein. But is it needed in such quantities and is it possible to get proteins from somewhere other than meat? Fortunately, nature is wise and a pregnant woman does not need to waste her time looking for a meat variety, but it is quite possible to include some offal, sea or ocean fish and eggs in the diet, since the latter are also rich in protein.
The question arises, is it possible for pregnant women to eat eggs? boiled eggs during pregnancy, and especially hard-boiled, you can eat in very small quantities, since the yolk can provoke constipation if they are used as an independent dish, more than one and also with mayonnaise, and this is highly undesirable during the period of bearing a child. Pregnant lovers of hard-boiled eggs can use these eggs in salads, there are not many of them and they definitely won’t bring harm either to digestion or to the expectant mother’s stool. But there is a great alternative to hard boiled eggs and without harm to mom, they cook much faster. Yes, and the calorie content of eggs cooked in this way is very small, only 70-75 calories in one egg.
And it’s easy to cook them, after boiling water with eggs, you need to detect three minutes, then turn it off, cool in cold water and they are called soft-boiled eggs. These eggs got such a name for a liquid yolk and a very tender protein. The most beneficial for the expectant mother and her child will be eggs from domestic chickens, which were fed not with compound feed, but only with natural food without any additives. Domestic eggs are very large and their yolk is not pale yellow, like store eggs, but rich orange. Soft-boiled eggs for pregnant women are best consumed for breakfast or dinner, as they are very well and quickly digested.
Chicken eggs during pregnancy useful product, they contain vitamins A, D, B2, B6 and much more useful and necessary for the expectant mother during this period. However, it is interesting that chicken eggs can provoke toxicosis on early dates. And the most useful will be eggs that are taken room temperature before cooking, because a sudden change in temperature kills some useful material.
Everything that the expectant mother eats goes to the child and 60% of this depends on how the baby develops. Egg dishes, the recipes for which are very diverse, will help diversify her diet. The easiest way to cook eggs is to make an omelette. For cooking, you need 2 eggs, half a glass of milk and a teaspoon of flour, everything must be beaten and poured into a pan. Here is such a simple way to cook eggs will be a healthy breakfast for a pregnant woman.
