Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.



  • Eggs are among the few foods that I would classify as “superfoods.”


  • Eggs are among the most nutritious foods on the planet.
    • A whole egg contains all the nutrients required to turn a single cell into a baby chicken.
    • A single large boiled egg contains:
      • Vitamin A: 6% of the RDA.
      • Folate: 5% of the RDA.
      • Vitamin B5: 7% of the RDA.
      • Vitamin B12: 9% of the RDA.
      • Vitamin B2: 15% of the RDA.
      • Phosphorus: 9% of the RDA.
      • Selenium: 22% of the RDA.
    • Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc.
  • Eggs are high in cholesterol, but eating eggs does not have adverse effects on cholesterol in the blood for the majority of people.
  • Egg consumption consistently leads to elevated levels of HDL (the “good”) cholesterol, which is linked to a reduced risk of many diseases.
  • Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.
  • Egg consumption appears to change the pattern of LDL particles from small, dense LDL (bad) to large LDL, which is linked to a reduced heart disease risk.
  • The antioxidants Lutein and Zeaxanthin are very important for eye health and can help prevent macular degeneration and cataracts. Eggs are high in both of them.
  • Eggs are fairly high in quality animal protein and contain all the essential that humans need.
  • Omega-3 enriched and pastured eggs contain significant amounts of Omega-3 fatty acids. Eating these types of eggs is an effective way to reduce blood triglycerides.
  • Many studies have looked at egg consumption and the risk of heart disease and found no association. However, some studies have found an increased risk in people with type 2 diabetes.
  • Eggs score high on a scale called the Satiety Index, which measures the ability of foods to induce feelings of fullness and reduce subsequent calorie intake


  • One of the most common food allergies in infants is eggs. Infants usually have the opportunity to grow out of this allergy during childhood, if exposure is minimized. Allergic reactions against egg white are more common than reactions against egg yolks.
  • In addition to true allergic reactions, some people experience a food intolerance to egg whites.
  • Food labeling practices in most developed countries now include eggs, egg products and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labels.


None are recorded. Please consult a specialist.

Other names



Source: Wikipedia,


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