To Yoke or Not to Yoke? That is Egg The Question!?!

For over a decade, people have been under the impression that the yolk of the egg is high in cholesterol and consumption will contribute to increased LDL or “bad” cholesterol. Therefore, doctors have advised patients who suffer from or are at risk for developing heart disease to stay away from eating the yellow parts of the egg.

New studies from the Harvard School of Public Health and the British Nutrition Foundation have found however that eggs have clinically insignificant effects on blood cholesterol and are not associated with an increased risk of cardiovascular disease.

In fact, egg yolks are a good source of fat soluble vitamins A, D, E and K as well as all the carotenoids, lutein and zeaxanthin found in an egg. They also contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12.

So the moral of the story, eat the whole egg!

Here are more information about why you should and healthy requirements are in a single large boiled egg contains (1):

Firstly these micronutrients:

  1. Vitamin A: 6% of the RDA.
  2. Folate: 5% of the RDA.
  3. Vitamin B5: 7% of the RDA.
  4. Vitamin B12: 9% of the RDA.
  5. Vitamin B2: 15% of the RDA.
  6. Phosphorus: 9% of the RDA.
  7. Selenium: 22% of the RDA.

As well as these macronutrients go:

  • 70 calories
  • 6 grams of protein
  • 4.5 grams of fat
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Anna Baker

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