One of the few foods that should be categorized as a “superfood” is eggs.
They contain a ton of nutrients, some of which are hard to get in the typical diet nowadays.
Here are 10 advantages of eggs for your health that have been verified in human research.
1. Incredibly Nutritious
One of the world’s healthiest foods is the egg.
All the ingredients needed to develop a single cell into a young chicken are present in a complete egg.
Large cooked egg in one contains:
- Vitamin A: 6% of the RDA
- Folate: 5% of the RDA
- Vitamin B5: 7% of the RDA
- Vitamin B12: 9% of the RDA
- Vitamin B2: 15% of the RDA
- Phosphorus: 9% of the RDA
- Selenium: 22% of the RDA
- Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc
This has 6 grams of protein, 5 grams of good fats, and 77 calories.
Additionally, eggs include a number of trace elements that are vital for good health.
Actually, eggs are almost the ideal meal. They have a little amount of practically every nutrient you require.
Eggs that are pastured or omega-3 fortified are preferable, if you can get them. They have substantially greater levels of vitamin A and E as well as more omega-3 fat.
With a small amount of practically every vitamin you require, whole eggs are among the most nutrient-dense meals on the world. Even better eggs are pastured or omega-3 enhanced.
2. High in Cholesterol, but Don’t Adversely Affect Blood Cholesterol
Indeed, eggs contain a lot of cholesterol.
In actuality, one egg has 212 mg, which is more than half of the 300 mg daily allowance.
It’s crucial to remember that dietary cholesterol does not always result in an increase in blood cholesterol.
In reality, the liver constantly creates huge levels of cholesterol. Your liver simply generates less cholesterol to balance off an increase in dietary cholesterol consumption.
However, each person’s reaction to eating eggs is unique:
- In 70% of people, eggs don’t raise cholesterol at all
- Eggs may slightly increase total and LDL cholesterol in the remaining 30% of people (referred to as “hyper responders”).
Egg consumption should be restricted or avoided by those with genetic illnesses such familial hypercholesterolemia or the ApoE4 gene variation.
Despite the fact that eggs are rich in cholesterol, most people find that eating eggs has no negative effects on their blood cholesterol levels.