Advantages and Disadvantages of Eating Eggs

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advantages of eggs

As I always say when it comes to maintaining balance between the good and the bad, moderation is always the surest way. Eggs contains several important nutrients that may actually lower the risk of heart disease but the cholesterol content of eggs has given egg which is a good protein source a bad reputation.

There are rumors that consumption of egg may increase the risk of increased heart attack and other related diseases, as this is not completely true, but it is also of great interest at this juncture to let you know that, your health status will actually determines if you must remove eggs completely from your recipe or you will eat a moderate amount.

The following are the advantages and disadvantages of eating eggs

Fat and Cholesterol

One whole egg contains about 210 mg of cholesterol and nearly 5 g of fat, including 1.6 g of saturated fat. Most of that fat and cholesterol is found in the egg yolks. One egg white contains only 0.06 g of fat, and no saturated fat or cholesterol. Along with cholesterol and saturated fat, egg yolks also provide heart-healthy omega-3 fatty acids, with 100 to 200 mg per yolk. Egg whites contain no omega-3 fatty acids.

Heart Disease Risk

Research shows that eating up to one egg per day does not increase the risk of heart disease in healthy people, according to the Harvard School of Public Health. However, data from the Nurses’ Health Study and Health Professionals Follow-up Study showed that men and women with diabetes who ate one or more eggs a day had an increased risk of heart disease, notes the Harvard School of Public Health. Diabetics and people with heart disease should limit their consumption of egg yolks to three per week.

Read More 7 Best and Worst Drinks for Weight Loss

Nutrients

One egg contains about 71 calories and provides 6.3 g of protein, with 3.6 g in the egg white and 2.7 g in the egg yolk. Egg yolks provide excellent sources of several essential nutrients, including folate, vitamin B-12, vitamin A, vitamin D, vitamin E, vitamin K, choline, calcium, iron and the carotenoids lutein and zeaxanthin. Egg whites also provide small amounts of folate, vitamin B-12, choline, calcium and iron.

Read More: Top Ten Natural Sources of Important Vitamins and Minerals

Food-Borne Illness

Eggs can contain a type of bacterium called salmonella known to cause illness in people. Symptoms of salmonella infection include fever, diarrhea and abdominal cramps. Most cases do not require treatment with antibiotics. To reduce your risk of a salmonella infection, store eggs in the refrigerator to prevent salmonella bacteria from growing. Cook eggs thoroughly so that both the whites and yolks are firm, and consume them promptly.

Consult with your doctor before you eat eggs, he/she is the best person to tell you if egg will do you harm based on your health condition or if a mild size will actually benefit your health.

Read more: Different Easy Ways to Cook Eggs before Consumption

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