Eggs
- Eggs are naturally high in Protein and provide the highest quality protein found in any food because they provide all of the essential amino acids our bodies need in a near-perfect pattern.
- A large egg has less than five grams of fat and is not high in calories.
- The yolk is about one third of the weight of the egg, but accounts for 80% of its 75 calories.
- The colour of the yolk will depend on the hen’s diet. They can even be orange if there is a lot of grass meal or maize meal in the feed.
- Eggs have less than 2 grams saturated fat. The yolk also includes healthy monosaturated and polyunsaturated fats and almost half of the high-quality protein found in eggs.
- Eggs are a source of 11 vitamins and minerals. They are a good source of vitamin B12 which may be lacking in vegetarian diets
- Eggs are one of few foods naturally containing vitamin D.
- Eggs are a source of Iron. Iron is best absorbed from food when Vitamin C is also present so combine your eggs with a glass of orange juice for even better nutrition
- Never use a cracked raw egg. It can easily be contaminated with bacteria.
- Tell a fresh egg from a boiled egg by spinning it on the countertop. The cooked egg will spin easily while the raw egg will wobble due to its shifting liquid content.
- Eggs also play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more