Egg Facts - Egg Nutrition
Eggs are excellent source of protein which helps to build and repair body tissue. Eggs contain 20 different amino acids which are smaller units of proteins. 9 of the 20 amino acids cannot be produced by our bodies and must be provided to our bodies through intake of food. All these amino acids, which essential for humans, are found in eggs.
Iron is a mineral needed for the formation of red blood cells. Eggs also provide a good source of iron. An egg yolk contains 1.2 mg of iron.
Vitamins and Minerals
Eggs contain vitamins A, B, D and E. Vitamins A, D and E are found in the egg yolk, while most of B group vitamins are found in both white and yolk. Minerals such as potassium, iron, phosphorus, iodine and zinc are also found in eggs.
Fats come in three major types - saturated, mono-unsaturated, polyunsaturated. These terms refer to the chemical structure of the fats. Saturated fats can be converted into cholesterol in the blood while some polyunsaturated fats can help lower high levels of fats in blood. An egg contains 38% saturated fats, 47% mono-unsaturated fats and 11% polyunsaturated fats.*
Cholesterol is a vital part of the wall of all body cells. It is also found in egg yolks. Excess cholesterol accumulates in the arteries, thus narrowing the passage of the arteries. An egg contains about 225 mg* of cholesterol, which should not cause problems if the diet is low in fat.

*Source: Australian Egg Industry Association


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