Eggs, nutrition, biological values


When defining the importance of healthy nutrition in today's high-tech world, it is not enough to talk only about its principles - the list of useful products, the amount of consumption and safety. Here it is necessary to emphasize the attention of the population on the biological and nutritional value of food. If food is deprived of its natural biological and nutritional value, then if we consume it in sufficient quantities, only observing the frequency of its intake during the day will not benefit us - at best, and at worst - will harm our health. Achievements of the chemical industry and pharmaceutical production, improvement and refinement of food production technologies affect the process of food production, their appearance and variety, and, accordingly, their biological and nutritional value. The biological and nutritional value of food products depends on the production process, which is influenced by many factors. Among them are such as agrochemicals, pesticides, pharmaceuticals, the nature and quality of feed for cattle, poultry, fish and other seafood, food additives used in production, storage conditions, and food preparation technologies.

The paper presents the above-mentioned problem, which we decided to show in the example of an egg. In the Georgian market, there are poultry farms and village eggs, which, as it turned out, have a different composition. Accordingly, they affect our bodies in different ways. In addition, it should be taken into account that different dishes prepared from eggs are digested differently by our bodies. Thus, when following the principles of healthy nutrition, attention should be paid not only to the choice of the product itself but also to the origin of the product, manufacturing technology, storage conditions and processing methods. At the same time, health conditions should be taken into account and the product should be selected and processed accordingly.


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Author Biography

TAMAR DARSANIA, Tbilisi State Medical University

TSMU, Nutrition, aging medicine, environmental and occupational health department, Tbilisi, Georgia


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How to Cite

DARSANIA, T. (2023). EGGS NUTRITION AND BIOLOGICAL VALUES SOME ASPECTS. Experimental and Clinical Medicine Georgia, (4), 44–48.




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