"The YOLK
The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.
With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.
The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.
It is the yolk which is responsible for the egg's emulsifying properties."
And Last but not least"
"Eggs are a natural source of goodness because they contain so many nutrients. Canada's Food Guide to Healthy Eating suggests one to two eggs as a serving from the Meat and Alternatives group.
Eggs are an excellent source of high quality protein. Protein is essential for growth and development. Eggs contain all nine essential amino acids making them a complete protein. In fact, the pattern of amino acids found in eggs is so perfect for our bodies to use, that scientists use eggs as a standard to measure the protein quality of other foods. In addition to protein, eggs also contain a significant number of vitamins and minerals, yet one egg has only 71 calories.
Eggs also contain a small amount of fat, about 5 grams per egg. More than half (52%) of this fat is unsaturated and one third (31%) is saturated. Fat is a compact source of energy, it also helps the body absorb fat soluble vitamins (A,D,E,K) and makes hormones and bile acids.
Cholesterol is another type of fat found in egg yolks. In the past some people were concerned about eating foods that contained cholesterol. Current research suggests that dietary cholesterol has a minimal impact on most peoples health, and that the most effective means of decreasing blood cholesterol levels is to reduce your intake of saturated fat. As a result, foods such as eggs, milk products, meat and shellfish, that contain cholesterol can be a regular part of a healthy diet."
So if you like eggs and don't have a cholestral problem, enjoy them!
The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.
With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.
The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.
It is the yolk which is responsible for the egg's emulsifying properties."
And Last but not least"
"Eggs are a natural source of goodness because they contain so many nutrients. Canada's Food Guide to Healthy Eating suggests one to two eggs as a serving from the Meat and Alternatives group.
Eggs are an excellent source of high quality protein. Protein is essential for growth and development. Eggs contain all nine essential amino acids making them a complete protein. In fact, the pattern of amino acids found in eggs is so perfect for our bodies to use, that scientists use eggs as a standard to measure the protein quality of other foods. In addition to protein, eggs also contain a significant number of vitamins and minerals, yet one egg has only 71 calories.
Eggs also contain a small amount of fat, about 5 grams per egg. More than half (52%) of this fat is unsaturated and one third (31%) is saturated. Fat is a compact source of energy, it also helps the body absorb fat soluble vitamins (A,D,E,K) and makes hormones and bile acids.
Cholesterol is another type of fat found in egg yolks. In the past some people were concerned about eating foods that contained cholesterol. Current research suggests that dietary cholesterol has a minimal impact on most peoples health, and that the most effective means of decreasing blood cholesterol levels is to reduce your intake of saturated fat. As a result, foods such as eggs, milk products, meat and shellfish, that contain cholesterol can be a regular part of a healthy diet."
So if you like eggs and don't have a cholestral problem, enjoy them!
