Egg Yolk: The Most Valuable Protein

Let’s set the record straight with egg yolk and egg whites. They are so nutritious that they’re often referred to as “nature’s multivitamin.” Egg yolks have historically been identified as unhealthy because of their high cholesterol content.

But, recent studies show that dietary cholesterol doesn’t have as great of an impact on blood cholesterol — saturated and trans fats are more cause for concern, and eggs contain only a small amount of saturated fats.

Yes, the egg yolk contains fat, HEALTHY FAT! It is full of HIGH-QUALITY PROTEIN, antioxidants, and 13 essential vitamins and minerals: 

  • egg whites contain four grams of protein, 17 calories, and almost no fat, 
  • egg yolks contain more than 90 percent of the calcium, iron, zinc, folate, and vitamins B6, B12, A, E, D, and K found in eggs. 
  • There are 9 essential amino acids which make up a complete protein: lysine, threonine, valine, isoleucine, leucine, methionine, phenylalanine, tryptophan, and histidine. 
  • One egg contains ALL 9 amino acids: A Most Valuable Protein!

Wow! Look at all the nutrients you are missing out on when you throw out the yolk!!I was just as guilty as the next person when it came to throwing out the yolk.

That being said, as with most foods, moderation is key.  Also, certain health conditions and the way each person digests nutrients may factor into individualized recommendations. For example, if you have high cholesterol or coronary heart disease check with your health care provider to help you determine what your daily requirements are. 

Go on, feast on eggs , they help you stay full, may promote weight loss and help protect your brain and eyes. They may also reduce inflammation.

Oh! And you should know that eggscan be safely eaten 2-3 weeks beyond the expiration date.

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