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Nutritional aspects

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Although very ordinary in appearance, eggs are in fact of great nutritive value. The variety of nutriments they contain and the high digestibility of the proteins and lipids they contain make them a prime choice among foodstuffs.

Eggs are low only in glucids: calcium and vitamin C.
 
 Proteins

The proteins in eggs are considered to be benchmark proteins and are of excellent quality on account of their high and balanced levels of essential amino acids. Digestibility varies with the way they are cooked, the best being that of soft-cooked eggs, with well-cooked white and a yolk which has just begun to coagulate, as is the case with the poached eggs from the Domaine des Genêts.
 Glucids
Being very low in glucids, eggs are an important element in low-sugar diets.
 Lipids

Lipids are an indispensable part of our diet, being a source of energy and of essential fatty acids. Poached eggs from the Domaine des Genêts are easily digested and are a rich natural source of unsaturated fatty acids (60% of fatty acids), known for their importance in the prevention of cardiovascular illnesses.

 And what about cholesterol … ?

It is often alleged that eggs are a factor in raised cholesterol levels. However, studies show that the cholesterol present in foodstuffs is not automatically converted into blood cholesterol.
Recent research demonstrates that healthy adults can eat one egg per day without increasing the risk of cardiovascular disease.

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Typical nutritional values
of Domaine des Genêts poached eggs
Nutriment
Value
Iron 18 mg/kg
Magnesium 114 mg/kg
Phosphorus 2004 mg/kg
Potassium 1489 mg/kg
Sodium 1.2 g/kg
Vitamin A 4.9 UI/g
Vitamin E 17.2 mg/kg

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Typical nutritional values of Domaine des Genêts poached eggs
Nutriment Value
Proteins 13.8%
Lipids  9.3 %
Saturated fats 41 % of total fat
Unsaturated fats 59 % of total fat
Glucids 0.6 %

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Vitamins

Eggs also contain vitamine A, the 8 group B vitamins and also vitamins D and E. In fact, eggs contain all the vitamins except vitamin C, which is only found in fruit, fruit juices and vegetables.

Vitamins A, D and E are only to be found in the yolk of eggs, whilst the group B vitamins are present in egg white as well as yolk, although they are found in the largest quantity in the yolk.

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 Minerals

The commonest mineral present in eggs is iron, which is found in the yolk. There is also phosphorus, potassium, sodium, iodine, zinc and small quantities of other minerals.

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Sources : B. Sauveur - 1988 - Dr J. M. Bourre - 2003
C.D.O. Centre de Documentation sur l’œuf

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