Nutritional and Health Value of Chicken, Duck, and Pigeon Eggs When Boiled: A Comparative Applied Study

This book presents a comprehensive and applied scientific study on one of the most widely consumed foods worldwide: eggs, examined through a comparative nutritional and health-focused perspective grounded in evidence-based research. The study compares the nutritional and health value of chicken, duck, and pigeon eggs, using boiling as a standardized cooking method to ensure an objective and accurate comparison. It explores differences in protein quality, fat composition, vitamins, minerals, and overall health impact, highlighting how each type of egg serves different nutritional needs. Rather than offering generalized claims, the book connects scientific data with real-life dietary applications, answering key questions such as: Which type of egg is best for daily consumption? Which provides higher energy and nutritional density for physically active individuals? Which supports immunity and micronutrient intake more effectively? The book also emphasizes food safety and cooking methods, explaining why boiling is the most reliable way to preserve nutrients, enhance protein digestibility, and reduce microbiological risks. Written in a clear, accessible, and academically grounded style, this book is suitable for: General readers seeking informed dietary choices Health and nutrition enthusiasts Students and professionals in health-related fields Anyone interested in practical, science-based nutrition By bridging scientific analysis with everyday dietary practice, the book promotes informed decision-making, nutritional balance, and long-term health awareness.