Nutrients In Eggs
Eggs are a nutrient goldmine!
One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, all for 70 calories.
While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority of an egg’s nutrient package is found in the yolk. Nutrients such as:
- Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally contain vitamin D.
- Choline, essential for normal functioning of all cells, but particularly important during pregnancy to support healthy brain development of the fetus.
- Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing cataracts and slow the progression of age-related macular degeneration, a disease that develops with age.
Eggs contain many important nutrients. From our brain to our bones, the impact of these nutrients are wide-ranging. Learn how the nutrient package of eggs can benefit the body:
1. Brain Function: One large egg is an excellent source of choline – an essential nutrient critical for fetal brain development and brain function. Eating eggs may also be associated with improved cognitive performance in adults.1
2. Eye Health: Lutein and zeaxanthin are antioxidants found in egg yolks that can promote eye health, especially as we get older.2 Continue reading “A Dozen Ways Egg Nutrients Benefit the Body”
Do you have leftover hard-boiled eggs from a family Easter egg hunt? Don’t let them go to waste! Hard-boiled eggs can last up to one week in the refrigerator, unpeeled, and make for an easy weekday snack or meal topper. Continue reading “Hard-Boiled Hacks”
On Valentine’s day, we celebrate the people who make our lives complete. But did you know, like people, many nutrients are better together? Continue reading “Nutrients that Pair Together”
Researchers at Purdue University published a study indicating that carotenoid absorption from a salad was improved by the presence of whole cooked eggs. This made sense in light of the fact that carotenoids are fat-soluble nutrients, so the fat in the eggs increased nutrient absorption. Recently, the Purdue team followed up their carotenoid study by publishing new data indicating a similar effect of eggs on vitamin E absorption. This should not be a surprise because vitamin E is also a fat-soluble vitamin.
Continue reading “New Study: Adding Eggs to a Salad Increases Vitamin E Absorption”
Featured article in the Fall 2016 Issue of Nutrition Close-Up; written by Stacey Mattinson, RDN, LD
On January 7, 2016 the United States Department of Agriculture (USDA) and Department of Health and Human Services (HHS) jointly released the 2015-2020 Dietary Guidelines for Americans (DGA). These guidelines, updated every five years since 1980, provide guidance for health professionals and lawmakers on what constitutes a healthful dietary pattern, contrasts dietary and physical activity guidelines with current actual behaviors, and outlines a vision for the prevention of chronic diseases.1 Included within the DGA are nutrients of concern.
Continue reading “Filling the gaps on ‘Nutrients of Concern’”