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Ladies, have you ever considered freezing eggs to minimize waste? I recently came across this ingenious kitchen hack, and it has revolutionized the way I cook! The other day, I found myself with an excess of eggs after making a cake.
Instead of letting them spoil, I decided to experiment with freezing them. The results were astonishing!
Nutritional Analysis of Eggs
Whole Eggs: Each egg contains about 70 calories, 6g of protein, 5g of fat (including 1.6g of saturated fat), and 186mg of cholesterol. They are rich in vitamins D, B12, and A, as well as iron and zinc. Egg Whites: Known for their high riboflavin and selenium content, egg whites contain no cholesterol or fat and about 4g of protein, or about 17 calories per egg white. Egg Yolks: Each yolk provides about 55 calories, 2.7g of protein, 4.5g of fat (including 1.6g of saturated fat) and 186mg of cholesterol. They are a good source of vitamins A, D, E, B12, iron and choline.
Vitamins and Minerals in Eggs: Their Benefits and Risks
Vitamin D:
Essential for bone health and immune function, it also helps with calcium absorption and mood regulation. One medium egg provides about 10% of the recommended daily intake (RDI).
Vitamin B12:
Essential for DNA production and nervous system health, one egg provides about 9% of the RDI.
Vitamin A:
Important for vision and immune function, one egg contains about 5% of the RDI. Overconsumption can lead to toxicity.
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