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Adding Nutritional Value

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By Paula Figoni

Published 2003

  • About
Egg proteins in both the yolk and the white are of the highest nutritional quality. Eggs also contribute vitamins and minerals. The yellow-orange carotenoids in egg yolks, like all carotenoids, are antioxidants important to health. In particular, these carotenoids (specifically one called lutein) are thought to reduce the risk of macular degeneration, the leading cause of severe vision loss in people over the age of fifty.
While hens today are bred and fed to produce yolks that are lower in fat and cholesterol, egg yolks are still a significant source of both. Fat, in particular, is considered a contributing factor to many diseases. Both fat and dietary cholesterol are thought to increase the risk of high blood cholesterol and coronary heart disease. While health guidelines for the consumption of eggs have been relaxed in recent years, health authorities still recommend limiting egg consumption.

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