Facts Behind the Consumption of Eggs

Facts Behind the Consumption of Eggs | Eggs contain high cholesterol, 213 milligrams per item. Therefore, the food sources of protein has previously been declared as a major cause of heart disease. In fact, cholesterol from food is not the main cause of clogged arteries, but the saturated fat and trans fat.

The risk of heart disease from eggs, usually caused by the mixture, especially butter, which has a higher saturated fat content than the eggs itself. Therefore, you can suppress the amount of saturated fat by eating a boiled egg.

Facts Behind the Consumption of Eggs

1. Eggs prevent visual impairment.
Egg yolks contain lutein and zeaxanthin, two antioxidants that help prevent macular degeneration, the leading cause of blindness. Macular degeneration is a visual impairment in central vision (macula), due to retinal damage.

2. Eggs contain salmonella bacteria.
Therefore, it is wise to avoid products containing raw eggs, including milkshakes and cake batter. To ensure the eggs are free from bacteria, cook in 160 degree temperatures before consumption.

3. Cholesterol is only found in egg yolks, not whites.

4. Eggs are a good source for protein, iron, and zinc. However, eggs contain less fiber.

5. An egg provides 12 percent (6 grams) from your daily protein recommendation.

6. Green stain on eggs which have been boiled is not dangerous and not a sign of bacterial poisoning.

7. The more fresh eggs the more difficult to peel.

8. An egg contains about 75 calories.

9. The content of choline in eggs serves to support brain and memory development in fetuses and adults.

10. Eggs contain vitamin A, B12, D and E, but do not contain vitamin C.