How to Benefits From Egg, Benefits of Egg
Eggs fell out of favor and people gravitated toward egg whites as a substitute. In truth, the yolk is where many of the vitamins and nutrients are found. Â
Fat from healthy sources is vital to the body, while fat from poor choices, such as margarine or foods fried in vegetable oil, are very dangerous. In fact, very few foods share the same diverse nutrient makeup available in a single egg. Many of these are specifically needed for the health of the nerves and the brain. Through the years, all fats have become public enemies, often blamed for an increased risk of heart disease. The body needs to achieve a balance when it comes to cholesterol consumption.
Benefits of Egg:
- Eggs are a great source of protein. One hard-boiled egg provides 17 grams of protein and only 72 calories.Â Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped staple.
- The topic of cholesterol has become very confusing. Dietary advice on the subject is often so far off that consumers actually hurt their health by trying to avoid cholesterol.
- Eggs remain a beneficial source of healthy fat. Many nutrients, such as vitamin A, are better absorbed with fat, making eggs a very good source of vitamin A. Research has documented that eggs do not appear to promote heart disease risk.
- The yolk is the major source of the eggâ€™s vitamins and minerals. Egg whites are an excellent source oflow-fat protein.
- One hard-boiled egg provides 17 grams of protein and only 72 calories.
- Eggs are packed with iron, zinc and phosphorusâ€”minerals that are vital for your body. Women need plenty of iron due to menstruation, and not getting enough could leave you feeling tired, run down and grumpy.
- An egg fits nowhere into this equation and the only benefit you can derive from an egg application is a coating that would appear to protect your hair but this is hardly necessary.
- Eating eggs as an adolescent could help prevent breast cancer as an adult. women eating at least six eggs per week had a 44 percent lower risk of developing breast cancer than women who ate two or fewer eggs each week.