Why Eggs?

Why Eggs?

Personally I hate eggs or well I used to.

Eggs are like the readily available and easily accessible food compliments.

If I can’t have a fish or meat to eat, egg always make a way out. Oh and they are relatively cheap!

Apart from eggs being the saving grace for protein supplement, here’s a lot more eggs do that we aren’t aware of.

A great source of iron supplement. The iron in egg is readily absorbed and usable form of iron in food. A mild iron deficiency usually in most cases leads to vague feeling and tiredness.

Eggs have a high performance rate.

A high satiety index therefore making you feel full for a long time. A whopping 6g of protein in a single egg!

Eggs for good eyesight!

A good dietary intake of eggs is associated with a significant decrease in cataracts (up to a 20% decrease) and age-related lens and retinal degeneration, the leading cause of blindness in the elderly (up to a 40% decrease). Feed the elderly with eggs!

Eggs and babies?

Choline a nutrient that facilitates brain development in the foetus and newborn as well as memory function even into old age is present in Eggs!

One egg per day will provide 28% of a pregnant woman’s choline requirement. Choline is of extreme importance during pregnancy and lactation when the reserves can be depleted. At the same time, it is the critical period for foetal brain development and lifelong memory enhancement.

Eggs for weight loss?

Several studies have reported that starting the day with an egg breakfast increases satiety in overweight people and may help with weight loss.

Eggs actually add few kilojoules for all the nutrients they provide. When teamed up with whole grains (for example whole-wheat bread) and fruit or vegetables they are a complete meal, readily available, easy to prepare and inexpensive, making them a useful tool in weight-loss programmes.

The nutrient density of eggs makes them a valuable contributor to a nutritious diet. A study among egg vs. non-egg consumers revealed that the diets of the non-egg consumers were more likely to fall short of vitamins A, E and B12. Eggs contributes 20-30% of vitamins A, E and B12 among egg consumers. This study demonstrates the important role one food can play

Eggs should there be recognised as an inexpensive, versatile and easily digestible source of protein.

Scrambled, fried, poached or boiled egg?

Egg white or Egg yolk?

Stay tuned for the next blog post to find out the most healthy option.

Till then ❤&💡