| Before
you give up souffle, omelets, quiche and other egg based foods
here review the following facts:
• Eggs possess the highest-quality protein on the market
• Compared with other foods, eggs offer more nutritional value
per calorie. Egg whites are both cholesterol and fat-free.
• The yolk of one whole large egg contains 5 fat grams and between
200 to 215 mg of cholesterol.
• Despite the high cholesterol of eggs they are comparatively
lower in saturated fat.
• Not many foods contain the natural sources of Vitamin D that
eggs contain.
There are only 75 calories in a large egg
• Eggs contain vital amino acids needed for tissue growth and
development
• The following important vitamins and minerals are contained
in eggs:
• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K
• Vitamin B12
• Calcium
• Iron
• Zinc
• And other important minerals
• The fat of an egg yolk is devised into the following .7 grams
polyunsaturated 1.6 grams saturated fat and 2 grams monounsaturated.
• In patients without a chronic disease (diabetes, coronary
heart disease, or high LDL cholesterol) the American Heart Association
recommends no more than 10 percent of total calories should
contain saturated fat and trans fat combined.
• There is only 17 calorie in one large egg white
• Although the yolk of an egg is high in cholesterol, it contains
rich sources of vitamins and minerals.
• Egg whites account for over two-fourths of an egg
• Half of an eggs protein is found in the egg white
• In patients with a chronic illness such as, diabetes, coronary
heart disease, or high LDL cholesterol, trans fat and saturated
fat and combined should not account for more than 7 percent
of total calories. Dietary cholesterol consumed should be less
than 200 mg per day on average.
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