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Eggs nutritional benefits

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Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Eggs are loaded with high-quality proteins, vitamins, minerals, good fats and various trace nutrients. A large egg contains (10): Only 77 calories, with 5 grams of fat and 6 grams of protein with all 9 essential amino acids. Rich in iron, phosphorous, selenium and vitamins A, B12, B2 and B5 (among others).

This might come as a surprise to those who think of eggs as ‘fattening‘ or ‘unhealthybut a study carried out by the Rochester Center for Obesity Research found that eating eggs for breakfast helps limit your calorie intake all day, by more than 400 calories. That means you could lose three pounds or more per month.

A boiled egg might be small, but it is packed with essential vitamins and minerals such as potassium, iron, zinc, vitamin E and folate. With 6.29 grams of protein and just 78 calories, a hard-boiled egg is a food that can refuel your body and help control hunger.

In this ever-growing population, eating seven eggs a week significantly increases the risk of heart disease. According to the U.S. Department of Agriculture, one large egg has about 186 mg milligrams (mg) of cholesterol all of which is found in the yolk.

This reputedly protein rich food is also surprisingly high in cholesterol. So how many should you eat in a week? New guidelines from the Heart Foundation haveconfirmed that all Australians, including those with type 2 diabetes, can enjoy up to six eggs a week as part of a healthy, balanced diet.

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