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.

New Study: Adding Eggs to a Salad Increases Vitamin E Absorption

Eggs and Vitamin E

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.

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Filling the gaps on ‘Nutrients of Concern’

Family Eating

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.

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¡Celebra! National Hispanic Heritage Month

Spicy Sriracha Baked Avocado

Hispanics make up about 17.6 percent of the total United States (US) population (1). By 2060, 29 percent—more than one-quarter of the total population (2). As the number of Americans in this demographic increases, so does the popularity of National Hispanic Heritage Month, a time dedicated to recognize and celebrate the many contributions of Hispanic and Latino Americans to the United States.

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Vitamin-D enhanced eggs can protect serum vitamin D levels during the winter

Eggs in Carton

Featured article in the August, 2016 Issue of Nutrition Research Update

Vitamin D intakes are below recommendations for a large percentage of the population in the United States and Europe.  As such, supplementation is often recommended to maintain serum levels of vitamin D, particularly over winter.  An alternative approach is vitamin D fortification of suitable foods.

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The egg: a useful tool for eating disorder nutrition therapy

Cracked Eggs

Featured article in the Summer 2016 Issue of Nutrition Close-Up; written by Kylie Thompson, RDN

As health professionals, we often idealize a nutrient-dense eating pattern as a tool to prevent disease. However, it is also important to recognize its role in the treatment of disease. This
article describes the role of nutrition in the treatment of eating disorders (ED), and more specifically, anorexia nervosa (AN).

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