Eggs are sources of high quality proteins (each provide 6 grams of animal proteins) and are in fact the standard against which the protein quality of other foods.
The fat content of eggs 6 grams is entirely in the yolk, the amount being equal to the amount of protein in the whole eggs (3 grams in the yolk and 3 grams in the white).
Eggs are rich in unsaturated fatty acids.
Eggs are rich in cholesterol and recent studies indicate that cholesterol from eggs does not have a negative effect on serum cholesterol levels.
They provide important sources of iron, vitamins and phosphorus. The iron in the yolk is valuable in helping to meet the required intake of this key mineral. Eggs are low in calcium, which is discarded in the shell.
Fat soluble vitamins A, D, E are present in the yolk; water soluble vitamins B complex are present in the white, the yolk or both. As a nutritional source of vitamin D, eggs rank second only to fish liver oils.
Eggs in nutrition
