There are many healthy foods and many have great benefits.
Eggs are one of the most benefitcial foods to health. Eggs contain chlorine, which is necessary for healthy cell membranes. Eggs also contain protein, vitamins, and minerals that are a good source to the human body.
Eggs are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped staple (USDA). In fact, very few foods share the same diverse nutrient makeup available in a single egg. Many of these are specifically needed for the health of the nerves and the brain.
Through the years, all fats have become public enemies, often blamed for an increased risk of heart disease. Eggs fell out of favor and people gravitated toward egg whites as a substitute. In truth, the yolk is where many of the vitamins and nutrients are found.
Diabetics may be one of the only groups that should avoid eating more than one egg a day, as they might show some increases in cholesterol with higher egg consumption. But even in diabetics, eggs can be very helpful. Much of the standard breakfast for Americans is loaded with sugar. Waffles, pancakes, pastries, gourmet coffees and most breakfast cereals offer little or no nutritional value and are often loaded with sugar. These foods are poor choices for diabetics, and the rest of us. For most individuals, eggs are a nutritional breakfast choice.
And here’s even more confusing egg news to add to the mix: A recent study from Yale University found that people with coronary heart disease could safely eat two whole eggs a day for six weeks without experiencing any negative consequences to their blood pressure, cholesterol, or body weight. And another study from the University of Connecticut found that adults with metabolic syndrome could eat three eggs a day when on a carb-restricted diet without any problems—and the eggs actually improved their good cholesterol.
Louisiana State University system researchers found that obese people who ate a two-egg breakfast at least five times a week lost 65 percent more weight and had more energy than women who breakfasted on bagels. “Eggs are more satisfying than carbs, making you feel full longer,” says Kristine Clark, Ph.D., R.D., assistant professor of nutrition at Penn State.
Below is a chart containing the nutrients in all types of eggs.
Magnesium, Potassium, Sodium
Vitamins A, D, E, K
Vitamins B5, B6, B12, Folate, Choline
10% or less
90% or more
Calcium, Phosphorus, Zinc, Copper, Iron
10% or less
90% or more