In our earlier blog post we had a look at how eggs are a good source of nutrition.
Egg yolk has divided opinions. There are some people who consider it as something to be consumed as a part of the nutrition-rich egg, while there are others who consider it as a source of unhealthy fats, and think that it needs to be avoided.
The saturated fat content of eggs is about about 3 g/100 g and cholesterol content (about 200–300 mg/100 g. Owing to these two characteristics, during the past 40 years, the public had been warned against frequent egg consumption due to the high cholesterol content in eggs and the potential association with CVD (Cardiovascular diseases). This was based on the assumption that high dietary cholesterol consumption is associated with high blood cholesterol levels and CVD. Afterwards, subsequent research suggests that, in contrast to SFA and TFA, dietary cholesterol in general and cholesterol in eggs in particular have limited effects on the blood cholesterol level and on CVD.
Egg yolk contains vital nutritional benefits:
- All the fat soluble vitamins like vitamin A, vitamin D, etc are present in the yolk.
- Folic acid and Vitamin B12 are present only in the yolk and so is selenium and zinc.
- Choline in egg yolks has very vital role in regulating metabolism. It is needed for neurotransmitter synthesis (acetylcholine), cell-membrane signaling (phospholipids), lipid transport (lipoproteins), and methyl-group metabolism (homocysteine reduction)
- Egg yolks contain factors that prevent blood clotting that could lead to clogging of arteries. In this way, egg yolks help to reduce risk of cardiovascular diseases.
Our suggestion is that moderation is best. An egg’s nutritional value is complete when eaten as a whole – with egg white and yolk .
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