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.
March is National Nutrition Month® (NNM), a nutrition education and information campaign celebrated annually by Registered Dietitian Nutritionists (RDNs) and the Academy of Nutrition and Dietetics. The purpose of NNM is to bring attention to the importance of making informed food choices and developing sound eating and physical activity habits. According to the Academy of Nutrition and Dietetics, the NNM theme for 2016 is “Savor the Flavor of Eating Right” which, “encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.”
Continue reading “Savor the Flavor & Nutrition of Eggs in National Nutrition Month”
Protein content of single meals and overall diet makes a difference to health.
Continue reading “Want to know about protein, appetite, and weight?”
The middle of winter when sun exposure is limited is a good time for everyone to pay attention to getting enough vitamin D from food sources. This is particularly important for individuals living with diabetes, since there is preliminary evidence that vitamin D status is compromised due to secondary effects of diabetes.
Continue reading “Is vitamin D status compromised in diabetes? And, could whole eggs be part of the solution?”
Featured article in the Winter 2016 Issue of Nutrition Close-Up; written by Mitch Kanter, PhD, executive director of The Egg Nutrition Center
A few recent articles that appeared in technical journals and the lay press seemed to collectively make the following arguments: 1) methods employed to conduct nutrition research are often flawed, leading to erroneous conclusions, and 2) nutrition studies funded by industry sources are really, really flawed, thus leading to biased, invalid results. As one who has spent the better part of the past quarter century facilitating industry-sponsored nutrition research, I will submit that there may be a kernel of truth in both of these statements. That said I bristle at the notion that they are absolutely true; that nutrition research in general, and studies funded by industry in particular, should somehow be made to wear a scarlet letter. Continue reading “Industry-funded nutrition science needn’t wear a scarlet letter”
The materials in this tool kit will explore the important roles that protein serves in the body, current dietary protein recommendations, optimal protein intake recommendations for adults and how healthcare professionals can use new research to provide appropriate counsel for patients and clients.
Continue reading “Protein Toolkit”