Surprising Health Benefits of Eggs Beyond Breakfast

Introduction

Eggs are unrivalled when it comes to fulfilling your daily nutritional needs. They are not only a breakfast option; they have much more to offer than just a meal. They produce high-quality protein, 13 vital vitamins and minerals, essential omega-3 fatty acids, and antioxidants. Eggs have long been considered the benchmark for protein foods due to their exceptional protein composition. Eggs are protein-rich foods that encompass all nine essential amino acids, which are the fundamental components of protein.

Nutritional value of egg

One poached or boiled egg weighing 44 g can provide the following nutrients:

• Energy: 62.5 calories
• Total fat: 4.2 g (1.4 g is saturated)
• Magnesium 5.3 mg
• Sodium: 189 milligrams (mg)
• Calcium: 24.6 mg
• Iron: 0.8 mg
• Phosphorus: 86.7 mg
• Protein 5.5 grams (g)
• Potassium: 60.3 mg
• Folate: 15.4 mcg
• Zinc: 0.6 mg
• Cholesterol: 162 mg
• Selenium: 13.4 micrograms (mcg)
• Lutein and zeaxanthin: 220 mcg

Additionally, eggs also contain the following essential nutrients: 

• Fat: One medium egg typically contains approximately 4.2 grams of fat, with 1.4 grams being saturated. Most of the fat found in eggs is unsaturated, which is widely regarded by experts as the ideal type of fat for maintaining a well-rounded diet. It is recommended that total fat intake should account for 25-35% of an individual’s daily calorie intake, with saturated fat making up less than 10%.
• Vitamins: Vitamins A, B, E and K can be found in eggs. 
• Protein: 12.6% of the egg which is edible is protein. That is both the egg white and egg yolk. 
• Omega-3 Fatty acids: Eggs are a rich source of omega-3 fatty acids, especially docosahexaenoic acid (DHA), which plays a vital role in preserving brain function and vision. While oily fish is the most important source of these beneficial fatty acids, eggs offer a viable alternative for people who do not consume fish.
• Vitamin D: Insufficient vitamin D levels can result in weakened or fragile bones, making it an indispensable nutrient. While the body primarily produces vitamin D through exposure to sunlight, it also requires additional vitamin D from food sources. The yolk of a medium-sized egg contains approximately 0.9 mcg of vitamin D.
• Cholesterol: A single medium-sized egg generally contains 162 mg of cholesterol. There are two distinct types of cholesterol: low-density lipoprotein (LDL) and high-density lipoprotein (HDL). HDL cholesterol, often referred to as “good” cholesterol, seems to lower LDL cholesterol levels, which is considered “bad” cholesterol. The consumption of eggs elevates the levels of HDL cholesterol while decreasing the levels of LDL cholesterol. Furthermore, eggs have a low amount of saturated fat. Consequently, their impact on blood cholesterol levels is expected to be medically insignificant.

Benefits of egg on the human body

• Eggs aid in maintaining and repairing body tissues, particularly muscles, due to their protein content.
• The vitamins and minerals found in eggs are crucial for optimal brain and nervous system functioning.
• Eggs provide all the necessary nutrients for energy production in the body.
• The presence of vitamin A, vitamin B-12, and selenium in eggs contributes to a healthy immune system.
• Choline, present in eggs, aids in breaking down the amino acid homocysteine, potentially reducing the risk of heart disease.
• Consuming eggs during pregnancy can help prevent congenital disabilities, such as spina bifida, due to their folic acid content.
• Eggs contain lutein and zeaxanthin, which help prevent macular degeneration, the primary cause of age-related blindness. Additionally, other vitamins in eggs support good vision.
• The protein in eggs can promote weight loss and maintenance by increasing satiety and reducing overall calorie intake.
• Eggs contribute to skin health by providing vitamins and minerals that support its well-being and prevent tissue breakdown. A robust immune system also enhances overall well-being and appearance. 

Separating the egg white and egg yolk

The egg consists of two portions, so the nutritional value is also divided between them: egg white and egg yolk. The following is a detailed description of the nutritional values of the egg white and egg yolk. 

1. Egg white

Egg whites are rich in essential nutrients such as riboflavin and selenium. They provide a significant amount of potassium, with each egg white containing 54 milligrams and 55 milligrams of sodium. 
While excessive sodium intake can be problematic, a moderate amount of around 1,500 milligrams per day is necessary for proper bodily functions. Furthermore, egg whites are a low-calorie option, containing only 17 calories. 

They are free of saturated fat and cholesterol, making them a popular choice for individuals who are mindful of their cholesterol levels or are at risk of diabetes or heart disease. Additionally, egg whites have minimal carbohydrates and do not contain any sugar.

Some of the health benefits of having egg whites are:

• Improved brain function
• Fight obesity
• Muscle growth 
• Strengthens bones

2. Egg yolk

The yolk of an egg is often associated with fat content, as it contains essential fat-soluble nutrients such as vitamins D, A, and E, as well as antioxidants like zeaxanthin and lutein. 

These nutrients are essential for our bodies, and the fat in the yolk helps their absorption. Despite the high cholesterol levels in egg yolks, they also offer a variety of essential nutrients and health advantages.

Some of the advantages of the fat in the egg yolk are:

• Production of hormones
• Cell function and growth
• Absorbing fat-soluble nutrients
• Nerve and brain support

Conclusion

Throughout history, eggs have been a staple in human diets for countless generations. While various egg options exist, the chicken egg remains the most popular choice. Packed with numerous vital vitamins and minerals, eggs play a crucial role in maintaining a nutritious and balanced diet.

Furthermore, eggs are easily accessible and affordable in many regions across the globe. The advantages of eggs outweigh the few disadvantages. Except for people who are allergic to eggs, it is safe and healthy for everyone to eat them. Eggs in certain forms are healthier and can help build muscles. 

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