Eggs-traordinary Health: Discover the Benefits of Eating Eggs Daily!🥚
- Jan 8
- 2 min read
Updated: Jun 14
What are Eggs? 💭
Eggs are a nutritious food that comes from various types of animals, mostly chicken. Eggs can be cooked alone, boiled, fried, scrambled, poached and baked. It can also be consumed as omelettes, egg salad, egg Sandwich and much more.
Here are the nutrient contents and health benefits of Eggs:
Fun Fact!
The color of the egg yolk depends on the chicken’s diet. If the hen eats feed rich in yellow-orange pigments, it will lay eggs with darker, more vibrant yolks. On the other hand, hens with a diet lacking these pigments will produce eggs with paler yolks.
1. Muscle Building and Repair 💪
Eggs are high in protein, which helps build and repair muscles, making them an ideal food for those who engage in physical activity.
2. Eye Health 👁️
Eggs contain antioxidants like lutein and zeaxanthin, which help protect against age-related macular degeneration in the eyes and contribute to overall eye health.
3. Weight Management ⚖️
Eggs are high in protein and low in calories, which helps you feel full and satisfied. This makes it easier to manage your weight.
4. Brain Function 🧠
Eggs contain choline, which is crucial for brain development and function. Choline helps with neurotransmitter synthesis and supports cognitive health.
5. Nutrient-Rich 💊
Vitamins: Vitamin A, Vitamin B2, Vitamin B12, Vitamin D, Vitamin E, Vitamin K
Minerals: Iron, Phosphorus, Selenium, Zinc, Calcium, and Magnesium Other Nutrients: Choline, Lutein, and Zeaxanthin
Conclusion
In conclusion, eggs are nutritious and offer numerous health benefits. Including eggs in your diet would be extremely beneficial to your health.
U.S. Department of Agriculture. "Chicken, whole, meat and skin, raw [Includes USDA commodity food 9750]." FoodData Central. Accessed January 3, 2025. https://fdc.nal.usda.gov/fdc-app.html#/food-details/167066/nutrients.
United States Department of Agriculture. "Egg, whole, raw, fresh." FoodData Central. Accessed January 3, 2025. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1123/nutrients.
Bhattacharya, S. K., and N. S. Haldar. "Egg quality and yolk pigmentation." World’s Poultry Science Journal 58, no. 3 (2002): 385-393. https://doi.org/10.1079/WPS20020032.
Applegate, T. J., C. Z. Liu, and D. L. Hill. "Nutritional and physiological impacts of eggs." Poultry Science 94, no. 9 (2015): 2283-2293. https://doi.org/10.3382/ps/pev173.
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