Eggs have long been employed in global cuisines due to their versatility

Eggs are cheap and often available, making them a convenient source of protein.

Eggs are easier to cook than other protein-rich foods, but you can still be creative.

Eggs are nutrition dense because they include all the elements to produce a chicken. Eggs have B12, B2, A, B5, and selenium.

Eating eggs with other foods can boost vitamin absorption. According to the BBC, adding an egg to salad increases the vitamin E content.

A large egg has 75 calories, 6 grams of protein, 5 grams of fat, and trace carbs.

Almost all the nutrients are in the yolk, while the whites mainly contain protein.

The quality of a protein source is defined by how many of the 21 amino acids our body needs to form proteins. Eggs contain all of them in the appropriate proportions.

One egg yolk has 200 mg of cholesterol, more than half of the US daily allowance. But that advice no longer exists.

Cholesterol is a lipid produced by the liver and intestines and found in all bodily cells. It's a building block of cell membranes and vital for making vitamin D, testosterone, and estrogen.

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