Egg is a food, rich in protein of high biological value, which in fact seems to cause more satiety than other sources of protein! It has its honor during the Easter period, where tradition wants us to dye red eggs on Maundy Thursday, but it is also an economical source of protein, easy to cook, chew and digest, which is suitable for both the diet of infants as well as the elderly.
The nutritional fact of the egg
Egg is a natural food, which contains all the necessary ingredients for a complete and balanced diet. Rich in protein, fat, minerals, vitamins and antioxidants, it is also characterized as a superfood. Typically, the biological value of egg proteins is greater than that of meat and is used as a standard for evaluating the protein quality of other foods. In addition, its fat content is very close to the ideal dietary fats, ie 1/3 saturated, 1/3 monounsaturated and 1/3 polyunsaturated fats. Also contains calcium, phosphorus, iron, sodium, potassium, vitamin A, niacin, biotin, vitamin B12, B vitamin complex, antioxidants such as fruits and vegetables and choline.
The egg stamp.
According to the EFET instructions for packaged eggs, the following information must be written on them:
Name of sale.
- Name, trade name and address of the person in charge of the installation.
- Quality category (either "category A" or "A", whether or not in combination with the word "fresh").
- Weight class.
- Minimum retention date.
- The number of eggs per package.
- Code in the form AA / BB / KK / XXX:
- AA: breeding method (0: organic, 1: free range, 2: barn or bed with bed, 3: cage).
- BB: country of origin.
- KK: code number corresponding to each Regional Unit.
- XXX: identification number of laying hen unit