Decades-old research has sustained and perpetuated the idea that eggs are bad and should be consumed sparingly, if at all. This was largely because one large egg contains between 186 and 213 milligrams of cholesterol. And all of the cholesterol is in the yolk.
Egg yolks contain almost all the vitamins and minerals in the egg. There’s just no comparison. Most of the vitamins and minerals in an egg are lost if the yolk is discarded. The white of a large egg contains around 60 percent of the egg’s total protein, while fat and cholesterol in the egg yolk contain fat-soluble nutrients like vitamins D, E, A, choline, and carotenoids, which aid the body in absorbing the essential nutritional components of eggs.
Eggs also contain phospholipids which may affect cholesterol and inflammation levels in beneficial ways, help decrease blood pressure, and improve vascular function. Preliminary research results have revealed that phospholipids may help to protect against Alzheimer’s Disease…read more.
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