Types of Eggs; How to Choose Healthy Eggs

The eggs and its chemical composition The Egg:
The egg, due to its protein, iron and vitamins A, B and D content, is a food of high nutritional value. 


Categories: Classification of eggs
With the generic denomination of egg it is understood, only and exclusively, those of hen. Those of other birds are always designated indicating the species to which they belong. According to their characteristics, eggs are classified into three categories: 
Category A, which are those fresh, high-quality eggs that we find on the market clean and with their shells intact. 
Category B, which are second quality or preserved eggs. 
Category C, which are those that, due to their inferior characteristics, are prohibited for sale for direct consumption, so they are destined for industry.

The Weight According to regulation (EEC), category A eggs, according to their weight, are classified as follows:
  • Category 0         75 gr. or more 
  • Category 1         from 70 to 75 gr. 
  • Category 2         from 65 to 70 gr. 
  • Category 3         from 60 to 65 gr. 
  • Category 4         from 55 to 60 gr. 
  • Category 5         from 50 to 55 gr. 
  • Category 6         from 45 to 50 gr. 
  • Category 7         less than 45 gr.

Their sale: Eggs can be presented on the market in three different ways: In bulk, whose classification must be indicated on a poster, and only fresh category A eggs, Packaged and Sealed, in whose containers the registered trademark must appear, category and class of eggs with the indication of their weight in grams and date of preferred consumption.

TIPS FOR YOUR PURCHASE.
Brown eggs are no better than white eggs, both have the same nutritional value. The color depends on the breed of the hen or the type of feeding, although the brown ones, having a more solid and less permeable shell than the whites, allow a better conservation. 

If the egg moves around a lot and weighs little in relation to its size, it means that it has aged. There is little difference in composition between the eggs laid by hens in the wild or in batteries. Make sure that the shell is clean and intact. The presence of droppings or cracks will lead to faster contamination. 

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