Eggs have been eaten by humans for thousands of years. The female animals of many different species produce eggs, but by far the most common choice for consumption is the EGG of the CHICKEN.
Eggs contain many vitamins and minerals that are essential parts of a healthy diet, and in many parts of the world, eggs are a readily available, inexpensive source of food.
NOTE: But, The health benefits of eggs can only be experienced when they form part of a balanced diet.
A medium-sized egg weighing 44 grams typically contains 5.53 grams of protein. Around 12.6 percent of the edible portion of an egg is protein, and this is found both in the yolk and the egg white.
One large egg contains about 5 grams of fat. The majority of fat in an egg is unsaturated and is regarded to be the best type of fat to be included in a balanced diet. Saturated fats should be limited to less than 10% of your daily calories. For example, a diet consisting of 1,800 calories should limit saturated fat to no more than 20 grams. A large egg contains less than 2 grams of saturated fat.
Eggs are also a rich supply of OMEGA-3 fatty acids. These are predominantly in the form of docosahexaenoic acid (DHA), which helps with the maintenance of brain function and normal vision.
These fatty acids are most commonly found in oily fish, and so eggs provide an alternative source for people that are unable to eat fish.
Eating eggs is a great way to increase HDL. HDL stands for High Density Lipoprotein. It is often known as the “good” cholesterol.
People who have higher levels of HDL usually have a lower risk of heart disease, stroke and various health problems.
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