Eggs, considered as “near perfect” food, contain lecithin, high quality protein, vitamins, and minerals. Lecithin in egg yolks helps break down cholesterol in the body.
Cholesterol is not a fat; it is a fat-like substance needed in many bodily functions. Aside from the dietary cholesterol we get from the food we eat, the liver naturally produces cholesterol known as blood cholesterol.
Egg yolks contain essential fat needed in the regulation of cholesterol. Without these fats, your risk for heart disease increases.
Eggs contain nutrients essential to body growth and development. These include:
- high quality protein
- vitamin A, riboflavin, B12 and B6
- minerals such as iron, phosphorous, potassium, magnesium and zinc
- lecithin and choline
The nutritional contents of eggs help:
- make muscle firm and strong
- build and maintain blood supply
- maintain good eyesight
- make infants and children grow faster
A medium-sized cooked egg has almost the same amount of protein found in:
- 1 serving of meat (30 grams)
- 1 1/2 cups cooked mongo beans
- 2 medium-sized fish (about 60 grams each)
- 1 slice cheddar cheese
- 1 medium or 2 small pieces chicken wings
Tip: Overcooking the egg yolk destroys its lecithin content.
source: Research, Extension and Training Central Luzon State University, Science City of Munoz, Nueva Ecija.