Health Benefits of Eggs

Health benefits of eggs

1 large egg (uncooked, boiled or poached) contains:

81 cal;
6.45 gm protein (complete);
5:75 gm fat;
.45 gm carbohydrate;
27 mg calcium;
102 mg phosphorus;
1.15 mg iron;
61 mg sodium;
64.5 mg potassium;
590 units A;
.055 mg B-1;
.15 mg B-2;
.05 mg niacin;
2 gm saturated fatty acids;
.5 gm linoleic acid;
275 gm cholesterol;
5.5 gm magnesium.

Want to know the health benefits of eggs? A highly nutritious food, while high in cholesterol, eggs also have an offsetting richness of lecithin which helps to break up cholesterol buildup in the blood In spite of their lecithin, eggs are often avoided for their possible contribution to high cholesterol. Since the cholesterol and saturated fats are concentrated in the yolk, egg whites may be eaten even by those with high cholesterol. Unfortunately, whites are the less nutritious part of the eggs. Besides the cholesterol, eggs are also rich in iron helpful in preventing iron-deficiency anemia; in vitamin A, essential for the health of skin and eyes and also helpful against high blood cholesterol; in B-2, helpful against low blood sugar and many kinds of eye problems; and in B-12, helpful against pernicious anemia, neuritis, back stiffness and pain, menstrual disturbances, and necessary for energy.
Eggs also provide good amounts of cholin, necessary for the utilization of protein and for maintaining normal blood
cholesterol level and helpful against high blood pressure, ulcers, nephritis, water retention, insomnia, cirrhosis of the liver, and many forms of headache; and of inositol, necessary for the body’s production of lecithin and helpful against poor appetite or digestion and against loss of hair and eczema. The sulphur containing amino acids in eggs are helpful against fatty liver and in overcoming the toxic effects of many medicines; and eggs also provide a good amount of the amino acid cystine, which is important in preventing ulcers. Eggs are especially recommended for those recovering from illnesses; they may be taken plain, as cooked, and also in eggnogs, custards, fondues, souffles, and French toast. Eggnogs are also beneficial for their sugar content, which may aid against low blood sugar  and acidosis, both frequent problems during recovery from  illnesses and operations; but raw egg whites, used in eggnogs, have in some cases caused a biotin deficiency, which may result in dry skin and eczema if these are a problem, raw egg whites should be avoided.