These are the eggs with the most vitamin D you can take in Spain: medical advice

Eggs are a nutritious food that provides energy and protein (only 84 calories per serving) and can be taken sparingly to avoid raising cholesterol levels. In addition, it is one of the few products containing vitamin D naturallytherefore, diet becomes a necessity to cover the deficiency that we tend to experience in our diet.

A study by the Spanish Society of Endocrinology and Nutrition gives surprising figures for vitamin D levels among the Spanish population: 40% of people under 65 and 80% of people over this age are deficient in this vitamin.. This medical organization even speaks of hypovitaminosis D as a “global epidemic,” both in healthy people and in those suffering from various diseases that sometimes take years to treat.

Researchers from Newcastle University have analyzed how the way eggs are stored can affect the concentration of vitamin D they contain and how best to prepare them for retrieval. maximum benefit from its nutritional contribution.

Vitamin D helps keep our bones, teeth and muscles healthy and also strengthens the immune system. In addition, deficiency of this vitamin is associated with an increased risk of developing seasonal affective disorder (SAD). In northern countries such as the UK, this is especially common during the winter months.

(A vitamin that we don’t take much in Spain and that allows us to gain muscle mass with almost no effort.)

First of all, they researched where best to store them, since they are usually stored in the refrigerator, although supermarkets or chicken shops do not store them in the refrigerator. “We found that more vitamin D is retained in eggs when they are stored from the refrigerator at room temperature” says Tom Hill, professor of nutrition at Newcastle University, in statements collected Europe Press.

Previous studies have shown that eggs can be fortified with vitamin D by changing the hens’ diet, which may provide a source of dietary enrichment. “Now we know that how we cook eggs affects the amount of vitamin D you’re going to consume,” adds Hill. So, scrambled eggs, poached eggs, hard boiled eggs and finally fried eggs will be better.

After storing and cooking the eggs, batches were freeze-dried and analyzed for vitamin D3 and 25-hydroxyvitamin D3 content. The scientists used actual retention to measure the proportion of vitamin D remaining in cooked foods relative to the vitamin D originally present in a given weight of food before cooking. Thus they discovered that ranged from 78% to 109%.

This approach allows for varying percentage weight loss occurring after cooking due to water loss. When comparing fortified eggs with regular eggs, it was found that Vitamin D content was 22–132% higher depending on the preparation method used..