High quality protein! Jeopardy fact: eggs contain just about every nutrient needed for health (they are only missing vitamin C!) and are especially high in the ultra-important vitamins A (retinol) and D. In this anti-sun age in which we live, we can use all the D we can get our hands on. Vitamin A is vital to good health and offers resistance to infectious diseases and prevention of cancer.
You’ve heard of complete protein? Well, eggs make up almost the “perfect protein.” So much so, that they use the profile of the egg to judge the quality of protein in all other foods. They are particularly high in one amino acid (methionine) which is missing from most grains.
They are no longer being incriminated and demonized in the way they formerly were for raising cholesterol. Ironically, they actually keep cholesterol moving in the bloodstream, thanks to Choline (B vitamin).
Some sweet things about eggs:
- They are brain food. Contain EPA and DHA, which are vital to the nervous system of infants and mental acuity in the adult.
- Vitamin K in the yolk helps prevent bone loss.
- They contain the kind of iron (“heme”) that is most easily absorbed in the body.
Don’t separate the yolk from the white, either. Why?
- Protein cannot be adequately utilized without dietary fats. You cannot digest the protein in the egg white without the fat in the yolk. This is important. And don’t torture yourself by eating tasteless yucky white-ness in a bowl!