The wrong idea about eggs

The United Kingdom-based International Organization for International Egg Commission (IEC) was established in 1964 to establish eggs as a quality and easy-to-eat meat diet in the world. The first 'World Egg Day' was organized in Austria, capital of Vienna, in 1996 to increase the awareness of egg quality in order to meet the needs of animal meat, healthy and meritorious nation; Which is being celebrated every year on the second Friday of October. Accordingly, today is World Egg Day. But some of the people have recently made some wrong ideas about eggs; The awareness of which is necessary for human consciousness.

White peas or brown pea eggs, which is good?
The general consumer is hesitant about this. As a consumer, most people like brown pea eggs. Many people think that nutritional quality of brown sugar is more than white grams. Again the authenticity of the egg market. If the price of one-sixth of the brown gram egg is 600 rupees, the market price of white husk will be 570 rupees. Egg market price of a brown gram is always higher than that of white grams. However, the fact is that there is no relation between the nutritional value of eggshells with egg shells.

Concerns about egg yolks
The egg yolk can be white, yellow in fakes, light yellow, from natural yellow to dark yellow. Now, as a consumer, can the questions arise, which color yolks are the best? Many people think that if egg yolk is yellow, then nutritious more. If the color of the skin is yellow or white, then its nutrient value is less. These ideas are totally untrue. Because, whatever egg yolks in egg yolk, there is no relation between nutritional value. Because, depending on the color of egg yolk, there is a pistachio or pigment substance called janphophil in poultry feed. Yellow corn, green vegetables, grass, lace-leaf, aquatic plant, duckweed, azolla, spirulina, etc. contain janphophil dyes. Pomegranate and egg yolks will be yellowing them. In the river-canal, canal-bills or pond and the doves, there are sufficient aquatic plants during grazing, so the duck egg yolk is often dark yellow.

Do not have fertile chicken eggs more nutritious?
The question arises in the minds of the consumers that if the egg is fried on the breakfast table in the morning, then such questions arise. Scientists say that there is no fundamental difference between the nutrition of chicken egg and firm chicken eggs. Protein, Fat, Vitamin, Mineral and other nutrients are almost equal to the local chicken egg due to the average weight of native chicken eggs about 38 grams, and the average weight of the farm's chicken egg is about 60 grams, ie, the weight of each egg is almost twice the weight of the chicken egg. Double quantity exists in the farm's chicken egg. Due to the diversity of food, the local chicken egg is an extraordinary taste and smell.

Egg Cholesterol Increases the Risk of Heartburn?
In the mind of the health-conscious consumer, this question is normal. Whether the egg cholesterol really increases the risk of heart disease, the researchers' ideas were different for the twentieth century. After eating, egg cholesterol will increase the cholesterol level of blood or serum if it comes in the blood or blood serum, and as a result, the risk of heart disease will increase. But at the end of the twentieth century, scientists studied that egg cholesterol did not come to people's blood, or even when it was very small, it was too small. In a 2013 report by the United Nations Food and Agriculture Organization, it is suggested to eat at least one egg every day, not to have any relation to heart cholesterol. So the idea of human beings is not correct.

There have been questions about the nutritional quality of organic eggs in the market recently
Many people think that organic eggs are richer in nutrients than ordinary eggs. In recent years, other organic agricultural products, including organic eggs, became popular in Europe and other developed world countries. There are compulsions to follow some specific rules in the production process of an organic agricultural product, including organic eggs. The eggs are being produced according to these customs. It is believed that these organic eggs are very safe for the consumer and healthier. But studies have shown that in some way these eggs are not more nutritious.

Omega-3 eggs or Vitamin E-rich eggs
This name is being sold in the market lately. These eggs are called special nutritious eggs or designer eggs. Apart from Omega-3 or Vitamin E, the designer egg may be rich in selenium, iodine or other nutrients. In the same sequence, the production and marketing of herbal eggs in the neighboring country of India is being done. Special Nutritious Eggs or Designer Eggs, Regardless of the nutrient ingredients, there are several precursors of production. For example, once there is a shortage of iodine in a region of Thailand, there is an outbreak of iodine deficient GLGs. Then the designers of the iodized eggs were prepared for people in that particular region. The people of the rich people whose age is roughly fifty-five, decrease their physical labor and eat more than edible oil, just need them to eat such eggs to get extra Omega-3 nutrients. There is no such thing that the rich and the poor will have to buy these eggs at a higher price.

The original egg was not an egg?
False Eggs here are meant to be artificially made eggs; Which ordinary people know of plastic eggs. In recent newspapers, news has been circulating about fake or artificial eggs. Many people have been campaigning because this artificial egg has existed in Bangladesh market. Many vendors try to find out the real or fake eggs while collecting egg yolk or white parts while buying eggs.

But the fact is that there is no fake egg in Bangladesh. So the question comes, why is this doubt or concern? The matter can be explained very easily. Apparently, there are three parts of the egg - eggshell, inner white part, and yellow part or yolk. There may be visible changes in egg white or part of the yolk inside the egg for various reasons. If the eggs are kept for 15 days or more, then naturally white strength can be reduced to the light-like fluid. If the egg is kept in the deep fridge or if the normal temperature of the refrigerator falls below zero degrees for any reason, the egg white may be partially split out of the egg shells. In this situation, many people can think of it as a fake egg. Why does this happen? The egg white or album contains 88-90 percent water. When the eggs are kept in the refrigerator, the album contains a solid shape like a frozen ice. We know that if any fluid content is tightened then its size increases. Therefore, due to the increase in the volume of the album, the eggshells burst, and the inner part of the egg comes out partially, which means that many times the consumer may look for fake eggs or artificial eggs.