_____________ 2. Isang manlalakbay at iskolar na nagtatala ng paglalayag ni
Magellan.
_____________ 3. Nakatuklas sa West Indies at North America.
_____________ 4. Lugar kung saan natuklasan ni Vasco Nunez de Balboa.
_____________ 5. Tumutukoy sa mga Europeo o dayuhang naninirahan sa Europe.
_____________ 6. Tumutukoy sa tuwirang pagkontrol ng malakas na bansa sa
isang mahinang bansa.
_____________ 7. Tawag sa lugar o bansang tuwirang kinokontrol at sinakop.
_____________ 8. Tumutukoy sa pakikialam o tuwirang pananakop ng isang
makapangyarihang bansa sa ibang lupain upang isulong ang
pansariling interes.
_____________ 9. Tumutukoy sa direksiyon ng isang lugar.
_____________ 10. Barkong napakabilis at may kakayahang makapaglayag sa
Malalakas na alon.
Answers
Answer:
What came first, the chicken or the egg? My vote is the egg, especially since this post is all about them. The latest and greatest debate lately has been: What is better for you, the egg white or egg yolk?
Eggs are a great source of a complete high quality protein with few calories. One whole egg has ~5.5 grams of protein in only ~68 calories. Eggs contain choline, which is important, especially since our bodies can not produce enough of it. Without enough choline, you can also become deficient in another essential nutrient, folic acid.
Let’s take a closer look at each.
Egg Whites
Egg whites are a low-calorie, fat-free food. They contain the bulk of the egg’s protein. The egg white contains about 4 grams of protein, 55 mg of sodium and only 17 calories. A single egg white also offers 1.3 micrograms of folate, 6.6 mcg of selenium, 2.3 mg of calcium, 3.6 mg of magnesium, and 4.9 mg of phosphorus and 53.8 mg of potassium.
Egg Yolks
It is true, egg yolks carry the cholesterol, the fat and saturated fat of the egg. However, what is often overlooked are the many nutrients that come with that, such as the fat-soluble vitamins, essential fatty acids and other nutrients. One egg yolk has around 55 calories, 4.5 grams of total fat and 1.6 grams of saturated fat, 210 mg of cholesterol, 8 mg of sodium, and 2.7 grams of protein.
The table below by the USDA compares the nutrients of the egg white versus the egg yolk, along with a comparison of the percentage of total nutrition found in the yolk and white.
Nutrients: Egg Yolks Versus Egg Whites
Nutrient White Yolk % Total in White % Total in Yolk
Protein 3.6 g 2.7g 57% 43%
Fat 0.05g 4.5g 1% 99%
Calcium 2.3 mg 21.9 mg 9.5% 90.5%
Magnesium 3.6 mg 0.85 mg 80.8% 19.2%
Iron 0.03 mg 0.4 mg 6.2% 93.8%
Phosphorus 5 mg 66.3 mg 7% 93%
Potassium 53.8 mg 18.5 mg 74.4% 25.6%
Sodium 54.8 mg 8.2 mg 87% 13%
Zinc 0.01 mg 0.4 mg 0.2% 99.8%
Copper 0.008 mg 0.013 mg 38% 62%
Manganese 0.004 mg 0.009 mg 30.8% 69.2%
Selenium 6.6 mcg 9.5 mcg 41% 59%
Thiamin 0.01 mg 0.03 mg 3.2% 96.8%
Riboflavin 0.145 mg 0.09 mg 61.7% 48.3%
Niacin 0.035 mg 0.004 mg 89.7% 9.3%
Pantothenic acid. 0.63 mg 0.51 mg 11% 89%
B6 0.002 mg 0.059 mg 3.3% 96.7%
Folate 1.3 mcg 24.8 mcg 5% 95%
B12 0.03 mcg 0.331 mcg 8.3% 91.7