Samara Felesky-Hunt, For The Calgary HeraldPublished: Wednesday, February 20, 2008
Guidelines not to limit egg consumption have been revisited because of the latest research, but also due to a better understanding of eggs' nutritional benefits. Eggs provide a number of heart healthy nutrients, such as folate, vitamins E and B12, omega 3 and omega 6 fatty acids, as well as antioxidants such as lutein and zeaxanthin, which are important for good eye health. Eggs also contain vitamin D and A, iron, phosphorus and zinc.
We know that one egg has little total fat -- just five grams, of which 1.5 grams is saturated and 3.5 grams is healthy unsaturated fat.
Eggs also are a superb source of choline. Recent research has also found choline to be an essential nutrient needed for the normal functioning of all cells. It is especially important for proper liver, brain and nerve function, memory and transporting nutrients throughout the body. Research is providing more and more details about the benefits of choline and that most people are not getting enough
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