Fresh Eggs

Eggs serve as a versatile, nutrient-dense food used in cooking, baking, and as a standalone protein source for meals like breakfast scrambles or salads. They provide high-quality protein and essential vitamins, supporting muscle repair, eye health, and satiety. Regular consumption can aid weight management and overall wellness when part of a balanced diet.

Nutritional Profile
Eggs contain all nine essential amino acids, making them a complete protein with about 6 grams per large egg. They are rich in vitamins like B12, D, and A, plus minerals such as selenium, phosphorus, and choline, which support brain function and metabolism. This nutrient density offers more vitamins and minerals per calorie than many foods.

Health Benefits
Eggs promote eye health through lutein and zeaxanthin, reducing risks of cataracts and macular degeneration. Their protein content helps with weight loss by increasing fullness, with studies showing reduced calorie intake after egg-based breakfasts. Choline and other nutrients may lower heart disease risk and support muscle maintenance.

Culinary Uses
– Boiled or poached for quick snacks or salads.
– Fried, scrambled, or in omelets for savory meals.
– In baking for binding and leavening in cakes, breads, or custards.

Consumption Tips
One egg daily is generally safe and beneficial for most people, aiding satiety without excess cholesterol concerns for healthy individuals. Opt for whole eggs to maximize yolk nutrients, and pair with vegetables for balanced nutrition.