5 Reasons Why Eggs Are a Great Food Choice For Your Family

5 Reasons Why Eggs Are a Great Food Choice For Your Family
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Eggs are a great source of protein and antioxidants. Eighty percent of the egg is protein and the fat in an egg is low. These benefits make eggs a great food choice for your family. You can even make them at home. Eggs can be prepared quickly and easily in the kitchen and bring your family together for meals. Here are some tips to help you make the most of this versatile food.

Eggs are a good source of antioxidants

Eggs are a great source of vitamins, proteins, and lipids, and are also high in antioxidants, which can help prevent cardiovascular disease and cancer. In a study conducted by Jianping Wu, the antioxidant content of egg yolks was high due to the presence of the amino acids tryptophan and tyrosine. These compounds help to lower blood pressure and prevent the formation of plaque in arteries.

Egg yolks are packed with vitamins A and E, and contain two carotenoids called lutein and zeaxanthin. These nutrients filter out harmful blue light, protecting eye cells and reducing the risk of age-related macular degeneration and cataracts - two common causes of vision impairment. Furthermore, eating 1.3 eggs per day increases blood levels of these antioxidants by 28-50%.

They are high in protein

Eggs are a wonderful source of protein, and they also contain a number of other essential nutrients. They are rich in vitamin A, B, C, D, and E. Eggs are also a good source of zinc and iron. They also contain lutein/zeaxanthin, which helps maintain healthy vision and may reduce the risk of age-related eye diseases. Eggs also contain all 9 essential amino acids.

One large egg contains approximately six to eight grams of protein. According to the U.S. Department of Agriculture, an egg contains about 11 percent of the protein that the average adult needs each day. In addition to being high in protein, an egg contains several vitamins and minerals, including choline, which may help with mental clarity. However, some research suggests that eggs should only be eaten in small amounts, and you should limit the number of eggs you eat to half a dozen or less per week. A better option is to switch to Greek yogurt, which contains more protein.

They contain 80% of the egg's protein

Many people believe that egg whites are healthier than the yolk, which contains a lot of fat and cholesterol. While there is some truth to this claim, there's also some controversy over whether egg whites or yolks are healthier. It all depends on your personal taste and your preferences, but both parts of an egg contain a substantial amount of protein.

The egg white is composed of about 56% protein. Most of the white is composed of a protein called ovalbumin. This protein coagulates only when the egg is cooked to around 80 degrees Celsius. However, the yolk starts thickening and setting at about 65 degrees.

They are low in calories

Eggs are very low in calories, but packed with tons of nutrients. One large egg has 71 calories and only 5 grams of fat, or 7 percent of your daily recommended intake. In addition to their protein content, eggs also have high amounts of zinc, iron, and copper. Whether fried or scrambled, eggs are a great choice for a low-calorie meal.

In addition to being low in calories, eggs are also high in protein and help with weight loss. This is because they provide a high-quality source of protein, and they keep you feeling full for longer. For best results, opt for a butter-free omelette instead of a fried one, as oil and butter add more calories and don't help with weight loss. Eggs are also considered a brain food, as they are packed with choline, which improves your concentration, and lutein and zeaxanthin, which are antioxidants that protect your organs and reduce your risk of cataracts.

They are a common food allergen

Eggs are one of the most common food allergens for children. A typical egg contains 23 different proteins, but the majority of allergens are found in the egg white. The major allergens include ovalbumin, ovomucoid, and ovotransferrin. Although the egg yolk may also be allergenic, it cannot be separated from the egg white proteins. Therefore, an egg allergy can be a lifelong condition for some people.

There are several ways to avoid egg allergies. First, always read the ingredients on your food label carefully. When eating out, ask if there are any items that may contain eggs. Many times, the allergen may be hidden in an ingredient, such as the breading or glaze on fried food.