February 16, 2017
While wading my way through my course book “Staying Healthy with Nutrition” (let’s be honest; it’s a ton-and-a-half. And why isn’t there an electronic version?), I’ve noticed my favorite parts of each section are those that list the foods that are high in each particular nutrient. I start imaginary meal planning around the foods and fantasize about becoming superhuman due to my perfectly balanced macro and micro nutrient levels 😉
What I couldn’t help but notice, especially while reading through the section on vitamins, was how often eggs cropped up as a notable source of nutrients.
Out of the 21 discussions on vitamins, 12 list eggs as a good source – mainly the fat soluble and B vitamins. And who doesn’t need more B vitamins, right?
Noticing this may have something to do with my being a self-professed egg junkie, but the rate of mention, I think, was prominent enough to be noticed by most anyone.
Affordable protein, healthy fat, and a wide range of vitamins and minerals – eggs are like little treasure chests (Bilbo was right). Of course for certain individuals they are best limited or avoided, but it pains me to see how many people still cling to their egg white omelettes due to the “eggs give you high cholesterol” scare of decades past. The white contains good protein, but the yolk is where most of the nutrients are.
Go eggs!
