I recently highlighted some updates to the Dietary Guidelines for Americans. One of these updates is that eggs are now a recommended protein food, which is a change from the past. Let’s take a look at why eggs can be such a great source of nutrition.
Eggs have been avoided for years due to concerns of high cholesterol content. Those with high levels of blood cholesterol were told to avoid diets high in cholesterol. Interestingly enough, eggs today contain much less cholesterol than they did in the past due to changes in hen feeding in the 1990s. Scientists have also discovered that dietary saturated fat intake affects blood cholesterol levels much more than dietary cholesterol does.
Both yolk and egg whites are loaded with nutrients. The yolk caries more calories and fat than the egg white, but is rich in fat soluble vitamins A, D, E, and K. The egg whites are great sources of selenium, vitamin B6, vitamin B12, and vitamin D. They are also rich in the minerals zinc, iron, and copper. Eggs also provide choline and betaine, foods which promote heart health.
Eggs are one of the complete protein foods, meaning they provide all eight essential amino acids in their protein content. These are the amino acids our body cannot make on its own and must depend on our diet to get them. Eggs tend to be filling as well, which can help those seeking to lose weight feel satiated for longer.
In addition, eggs are relatively inexpensive, and they are typically kind to your jaw! For the reasons explained above, eggs come as a highly recommended part of a healthy and balanced diet. The recipes are endless. Here’s a particular favorite of mine are Guacamole Deviled Eggs from SkinnyTaste.com!