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#1
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| I would like to know if someone could advise on the nutritional value of eggs and if that value changes (especially the vitamins and minerals) once cooked, lets say when boiled for example. When vegetables are cooked, some of the nutrients easily leak into the water, therefore the smallest amount of water is recommended for cooking, eg. carrots. But when boiling an egg the amount of water is important for the even distribution of heat to boil the egg. Does some of the nutrients "leak" into the water in the case of eggs? |
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#2
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| After doing some research on eggs I have found no reason to believe that boiling leaches out any nutrional value from the shell of the egg. All the good stuff is inside the shell. Here's what I've found to answer your question and more:
Hope this answered some of your questions.
__________________ Ciao! "I Am Not Afraid... I Was Born To Do This." Joan of Arc |
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#3
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__________________ Ciao! "I Am Not Afraid... I Was Born To Do This." Joan of Arc |
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#4
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| Dear Catciao Thanks a lot for your answer!! I have consulted various books and other sources before and although many gave the nutritional value of eggs, it seemed as if it was always for the raw egg. At least I now know that someone actually did specific research on this issue. Regards HMeyer |
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