The egg is one of the most widely consumed foods on the planet.
Eggs are relatively inexpensively important
source of high quality protein,
which is rich source of the essential amino acid leucine.
The egg is a source of all the B vitamins. It is a particularly rich
source of vitamins B12 and riboflavin (vitamin B2) and a useful source of
folate. The egg is also provides vitamin C and the fat-soluble vitamins A and D
and some vitamin E
Eggs contain minerals. It is an excellent
source of iodine, required to make the thyroid hormone, selenium, an important antioxidant,
phosphorus, required for bone health, and some zinc, important for wound
healing, growth and fighting infection. Eggs also contain iron, the vital
ingredient of red blood cells,
9.0% of the egg content is fat. The fat of an egg is found almost in
the yolk. Its total
fatty acid composition is 38% monounsaturated, 16% is polyunsaturated and only
28% is saturated. Eggs are also rich in long chain omega-3 fatty acids,
Eggs also contain cholesterol and lecithin,
which are fat-like substances that are essential to the structure and function
of all cells in the body
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