ABC of chicken egg with tips and facts about eggs and health
The ABC of eggs
About the production
All eggs have a stamp code today. This allows the egg to be traced from the farm (possibly to a stable level) to your plate. The code also provides information on the farming system. The codes of corporate layers are centralized at the Federal Agency.
The code in Belgium for example, looks as follows: BE 0 1234-1
0: code for the farming system
As farming is concerned, there are four categories:
0: Bio
1: free range
2: free range
3: Cage
BE: iso-code for the State - BE = Belgium
1234: identification of the company laying hens
1: any number of stable
Explanation of the farming systems:
ORGANIC EGGSAn egg is an organic egg and the hen that lays eggs organically farmed. The feed of the laying hen for at least 80% of organic origin and there must be sufficient roughage (grass like) provided.Up to 3000 animals per house must be kept up to 6 animals per m2. The head should be at least 4 m 2 per layer amounts.
For eggs free rangeThese eggs are from hens kept in a barn similar to free-range eggs but also the whole day on a free-range feature in the open air. This range is largely overgrown (with grass for example) and an area of 2,5 m2 per cover them.
Free-range eggsThese eggs are from chickens that are kept in a stable with adequate perches and nests. At least 1 / 3 of the stable surface scratching area and there are more than nine hens per m2 usable floor surface area (surface of floor + floors). In some cases, it is up to 12 hens per m2 usable floor areas (if floors are not).
CAGE EGGSThe majority of the eggs produced in battery cages. In this farming system are usually four or five hens in a cage together. European legislation states that an area of at least 550 cm2 per hen should be provided. It adheres to a set of provisions regarding the equipment of the cage.The poultry farmers to gradually switch to larger cages, for example 16, 24 or more layers, with 750 cm2 per hen is provided. These cages are equipped with perches, nests and free-range areas. By 2012, this fact required by Europe.
On the retention
Store the eggs in the fridge
Place eggs with the pointed side down
Store eggs in addition to lemon, smoked fish or garlic. Eggs can easily go through the porous shell smell and taste of such products take over.
Note the expiration date and packing date, fresh eggs until four weeks after laying in the refrigerator. The expiry date is shown on the egg itself. Laying date of eggs is listed on the box.
Do not store leftover food with raw eggs.
About eggs and health
Eggs are small in stature, but are full of nutrients that are important to our body.
Rich in protein, low in calories
Eggs are a good source of quality protein. They contain all the essential amino acids in a good relationship. The yolk is a good source of iron and various vitamins. Eggs contain the antioxidants that may protect against age-related eye diseases such as cataracts. An average egg cooked (approx. 60 g) provides only 90 calories.
What about cholesterol?
The egg white is cholesterol-free, egg yolk contains an average of 200 mg of cholesterol. The egg is in comparison to other sources of cholesterol are lucky to be relatively poor in calories and saturated fats. The latter have an important effect on blood cholesterol than dietary cholesterol.
More than half the fat in an egg is also unsaturated. These are good fats that help lower cholesterol in the blood and possibly the risk of heart disease reduction.
The ABC of eggs
About the production
All eggs have a stamp code today. This allows the egg to be traced from the farm (possibly to a stable level) to your plate. The code also provides information on the farming system. The codes of corporate layers are centralized at the Federal Agency.
The code in Belgium for example, looks as follows: BE 0 1234-1
0: code for the farming system
As farming is concerned, there are four categories:
0: Bio
1: free range
2: free range
3: Cage
BE: iso-code for the State - BE = Belgium
1234: identification of the company laying hens
1: any number of stable
Explanation of the farming systems:
ORGANIC EGGSAn egg is an organic egg and the hen that lays eggs organically farmed. The feed of the laying hen for at least 80% of organic origin and there must be sufficient roughage (grass like) provided.Up to 3000 animals per house must be kept up to 6 animals per m2. The head should be at least 4 m 2 per layer amounts.
For eggs free rangeThese eggs are from hens kept in a barn similar to free-range eggs but also the whole day on a free-range feature in the open air. This range is largely overgrown (with grass for example) and an area of 2,5 m2 per cover them.
Free-range eggsThese eggs are from chickens that are kept in a stable with adequate perches and nests. At least 1 / 3 of the stable surface scratching area and there are more than nine hens per m2 usable floor surface area (surface of floor + floors). In some cases, it is up to 12 hens per m2 usable floor areas (if floors are not).
CAGE EGGSThe majority of the eggs produced in battery cages. In this farming system are usually four or five hens in a cage together. European legislation states that an area of at least 550 cm2 per hen should be provided. It adheres to a set of provisions regarding the equipment of the cage.The poultry farmers to gradually switch to larger cages, for example 16, 24 or more layers, with 750 cm2 per hen is provided. These cages are equipped with perches, nests and free-range areas. By 2012, this fact required by Europe.
On the retention
Store the eggs in the fridge
Place eggs with the pointed side down
Store eggs in addition to lemon, smoked fish or garlic. Eggs can easily go through the porous shell smell and taste of such products take over.
Note the expiration date and packing date, fresh eggs until four weeks after laying in the refrigerator. The expiry date is shown on the egg itself. Laying date of eggs is listed on the box.
Do not store leftover food with raw eggs.
About eggs and health
Eggs are small in stature, but are full of nutrients that are important to our body.
Rich in protein, low in calories
Eggs are a good source of quality protein. They contain all the essential amino acids in a good relationship. The yolk is a good source of iron and various vitamins. Eggs contain the antioxidants that may protect against age-related eye diseases such as cataracts. An average egg cooked (approx. 60 g) provides only 90 calories.
What about cholesterol?
The egg white is cholesterol-free, egg yolk contains an average of 200 mg of cholesterol. The egg is in comparison to other sources of cholesterol are lucky to be relatively poor in calories and saturated fats. The latter have an important effect on blood cholesterol than dietary cholesterol.
More than half the fat in an egg is also unsaturated. These are good fats that help lower cholesterol in the blood and possibly the risk of heart disease reduction.
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