A nutritionist told about the most useful way of cooking eggs

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Gastroenterologist and nutritionist Nuria Dianova told how best to cook eggs. According to her, this is the most valuable nutritional product, which contains many microelements, vitamin A and lecithin.

“This is the best protein in the ranking of proteins, it is perfectly easily digested, and it has an ideal amino acid composition, even better than eggs,” the nutritionist noted.

Dianova emphasized that eggs are absorbed by the body in different ways, depending on the method of preparation. For example, omelet is the easiest to digest, poached eggs and eggs benedict are a little more difficult, followed by boiled eggs and glazed eggs, and raw eggs are the worst.

The doctor added that an omelet is considered a universal dish that can be eaten in any what time of day To make the dish easier, the expert advised making it from one whole egg and several egg whites.

According to her, one yolk is quite enough, and you can eat such an omelet every other day. She also spoke out against pure protein omelets, noting that yolks are also needed. However, the nutritionist warned that in case of exacerbation of pancreatitis or problems with the gall bladder, pure protein omelets are better suited.