By Jana du Plessis
What would our baked goods be without the binding power of an egg? What would breakfast be without that scrambled or fried egg on toast? Eggs are pretty awesome, yet there’s still debate as to whether or not this versatile protein source is a healthy part of our diets.
The egg stats
From a health point of view, eggs are filled to the brim with good-for-you nutrients and minerals. All nine essential amino acids (that’s the protein) are present in eggs, making them an excellent source of this muscle-building macronutrient. Then there’s the choline, which is important for cellular function, the liver and the delivery of nutrients to all areas of your body. They’re also packed with vitamin D (essential for maintaining healthy bones) and vitamin B12 (which helps to regulate the nervous system and prevent fatigue). All in all, eggs are high in good-quality protein and a long list of vitamins and minerals.
A yolky business
The controversy regarding eggs comes in when we look at their fat content – saturated fat in particular. Research shows that saturated fat (the type of fat found in animal products) is an offender when it comes to raising cholesterol levels. The reason weight-watchers eat egg-white omelettes? An egg’s yolk houses its fat and cholesterol. But, as an important side note, the yolk is also where the fat-soluble vitamins A, D and E are found. If you don’t eat the yolk, you’ll be missing out on most of the egg’s nutrients, as well as 40% of its protein content.
Be aware and take care
We know that eggs are any bodybuilder’s best friend and a baker’s favourite sidekick, and who can resist that luscious yolk running over your eggs Benedict? Their utter yumminess and health benefits are great reasons to enjoy eggs regularly. They fall into the same food group as meat, poultry, fish and legumes. However, those who suffer from high cholesterol or are trying to lose weight should probably limit how many eat eggs they eat.