The reality is that eggs are an amazing source of protein, vitamins, minerals, amino acids, omega-3 fatty acids and antioxidants. While once considered a health risk, the egg can actually be called a “superfood”. Yes, the yolk does contain the lion’s share of cholesterol, but it also contains almost 3 grams of protein and is a great source of vitamins A, D, B6, B12 and iron. Consuming only the egg white eliminates many of the nutrients and all of the antioxidants found in eggs.
Eggs (yolk and white) contain vitamins A, B2, B5, B6, B12, De, E and K, calcium, folate, phosphorus, selenium and zinc. As a whole, the egg has 77 calories, 6 grams of protein, 5 grams of healthy or good fats, and omega-3 fatty acids, which lower triglycerides ( a well-known risk factor for heart disease).
This amazing food also contains the cell membrane-building nutrient choline, which is lacking in almost 90 percent of diets. Choline is important from a health perspective because it promotes normal cell activity, liver function and nutrient transportation in the body. Then there’s the nine essential amino acids the egg contains.
Last, but not least, eggs can actually be beneficial for eye health, since they contain the important antioxidants lutein and zeaxanthin, which have shown to help prevent macular degeneration and cataracts.
With zero carbs, no sugar, no gluten and 6 grams of protein, an egg should be a dietary staple. As with many food items, it is my recommendation that the best source is always going to be organic.