Health Benefits from Eating Eggs

Who does not know the benefits of an egg? I think everyone is familiar with this nutritious white diamond of the food group. It is a rich source of all nutrients except vitamin C (ascorbic acid). An egg of 50 g weight contains the following:

1. Calorie - 85.
2. Protein - 6.5 g (13 % of RDA).
3. Fat - 6.5 g.
4. Calcium - 30 mg.
5. Phosphorus - 110 mg.
6. Iron - 1.05 mg.
7. Carotene - 210 mcg.
8. Thiamine - 0.05 mg.
9. Riboflavin - 0.20 mg.
10. Niacin - 0.05 mg.
11. Folic acid - 39.15 mg.
12. Amino acid - 1.06 g.
13. Vitamin B12 (in egg white) - 0.1 mg, (in egg yolk) - 2.2 mg.

How Is It Beneficial for Us?

• Egg protein has the highest nutritive quality as compared to any dietary protein.

• 60 % of the total protein is found in the egg white, while the remaining 40 % is found in the yolk. Fat and cholesterol carry fat-soluble nutrients like vitamin D, vitamin E, vitamin A, choline, and carotenoids in the egg yolk, which plays a significant role in the absorption of these essential and important nutrients of the egg.

• Eating eggs can help in pregnancy, it helps in the development of the child's brain, eyes, and overall growth.

• It reduces the risk of stroke by 12 %.

• New research shows that adding eggs to a salad increases vitamin E absorption.

• According to recent studies, one egg per day is good for a healthy adult. Consuming six eggs per week does not increase the risk of heart failure.

• We should not consume more than 300 mg of cholesterol per day; an egg already contains 47 % of daily cholesterol requirement.

Nutrition experts agree that eggs are very healthy for our body, as they are a good source of high-quality proteins, which are essential for building and maintaining strong muscles.

For more information consult a nutritionist online --> https://www.icliniq.com/ask-a-doctor-online/nutritionist