If there is perfect food, the egg will be a competitor. They are ready to use, easy to cook, affordable and rich in protein.
Christopher Blesso, an associate professor of nutrition science at the University of Connecticut, said: “The composition of eggs should be enough to make the organism grow, so it is clear that the nutrients are very rich.”
Eating eggs with other foods can also help our body absorb more vitamins. For example, one study found that adding eggs to a salad can increase the amount of vitamin E we get from the salad.
But for decades, eating eggs has also been controversial due to high levels of cholesterol in eggs – some studies have shown that eggs are associated with an increased risk of heart disease. An egg yolk contains about 185 mg of cholesterol, which is more than half of the daily 300 mg of cholesterol recommended by the American Dietary Guidelines.