Nutrition:

Nutrient value

      1. An egg contains varying amounts of 13 important vitamins and minerals.  An            egg yolk is one of the few foods that naturally contains vitamin D, the sunshine            vitamin in combination with the other important nutrients folate, iron and vitamin            B12

      2.  Eggs supply high quality protein.  Egg protein contains all the essential amino            acids in a pattern that matches the human body needs.

     3. The carotenoids lutein and zeaxhantin found in eggs, help prevent the            increasingly common eye disorder of age related macular degeneration.

     4.  Choline in eggs is important in proper brain development in the fetus and           newborn and also plays a role in preventing memory loss later in life.

     5. Each egg contains a mixture of essential fatty acids used in various body           functions.  A large  egg supplies a good distribution of fatty acids with only 1,5           grams of saturated fat and 2 grams of monounsaturated fat and 0,5 grams of           polyunsaturated fat.

Weight and Hunger

     6. Beginning the day with eggs as part of a balanced meal can help prevent           midmorning hunger and improve nutrient intake compared to skipping           breakfast.

     7. Eggs make great snack food because they are easily transported, individually          portioned, fun to eat and are widely available.

     8. Recent studies have found that that foods consisting of carbohydrates that are          quickly absorbed into the blood stream have a high glycemic index, promoting          hunger and excess weight gain.  Eggs contain no carbohydrates and therefore          lower the total glycemic load of the meal in which they are consumed.

Convenience

     9. Eggs are a fast and satisfying food that can be prepared quickly and eaten on          the run, before an athletic event or after a long hard day.

   10. Eggs can be used in so many ways, as a garnish to decorate a salad, as a           leavening agent in cakes and breads, as a thickener in sauces, as an           emulsifier in salad dressings, and as a binding agent in baked dishes.

Economical

   11. Eggs are economical.  Compared with other high protein foods, eggs offer so           many nutrients at a relatively low price.  Serving an egg main dish and green           salad for dinner a few nights a week can help to keep expenses down, while           still providing a nutritious and satisfying meal

Cholesterol

   12. Current research has shown that an egg eaten daily does not increase your risk          of heart disease.  In a large study of over 117,000 men and women followed for          8 14 years, eating 7 eggs a week was found not to increase heart disease          risk. This finding and others have provided the foundation for the American          Heart Association to revise their guidelines permitting people to enjoy an egg          everyday as part of an average daily cholesterol intake of 300 mg.