Nutrition
The data contained in this paper will be for two portions of scrambled eggs each weighing 100 grams. It was established that the two portions had a total of 2.104 of saturated fatty acids, 4.678g of monounsaturated and 3.556g of polyunsaturated fatty acids. The two portions had 554mg of cholesterol. The lipids contained were 11.2g, protein content 26.2g and carbohydrate content was 15g.
The food item has 270kcal. The most common vitamin found in this food item is choline. The most common mineral is sodium followed by potassium with 324 and 294 mg respectively. The food does not contain any other important nutritional components.
Water
The food portion has a water content of 145.4g. Water is important in a human’s body as it helps in maintaining the pH in the body. Consumption of water helps in maintaining the pH of the body above 7 which is important as if the figure goes below this it becomes acidic and the body is unable to assimilate minerals and vitamins.
Biological Molecule
Proteins are the most abundant in the food as compared to other molecules such as lipids and carbohydrates. Proteins are composed of amino acids and are organic in nature. The acids are joined in a linear chain and then folded into globe like shape. In polymers, these acids are joined by peptide bonds between the amino and carboxyl groups. Some proteins act as enzymes and they influence the rate of various biochemical reactions that happen during metabolism. Other proteins like myosin and actin have structural functions.
Recommendation
Though the food is a good source of riboflavin, proteins and selenium, I would not recommend it as part of a healthy diet as it is high in cholesterol and saturated fats which are harmful to a person’s health.
References
USDA Nutrient Data Laboratory. (2011). Eggs, Scrambled, Frozen Mixture. Retrieved from http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Nutrition Data. (2011). Eggs, whole, cooked, scrambled. Retrieved from http://nutritiondata.self.com/facts/dairy-and-egg-products/120/2
USDA. (2011). http://www.mypyramid.gov/
