What are eggs?
Since the domestication of the chicken, people have been enjoying and nourishing themselves with eggs.
Both the egg white and yolk are rich in nutrients, including proteins, vitamins and minerals. The yolk contains fat-soluble vitamins (such as vitamins D and E) and essential fatty acids; while most of the protein is found in the egg white.
Eggs are an important and versatile ingredient for cooking, and their particular chemical make-up is key to many important baking reactions. There are lots of different types of egg, the most common being chicken, while more gourmet choices might include duck, goose and quail.
Discover our full range of health benefit guides or, check out some of our best egg recipes, from our mushroom brunch to our egg and puy lentil salad with tamari and watercress.
Nutritional benefits of eggs
- 84 kcal / 351 KJ
- 8.3g protein
- 5.7g fat
- 1.6g sat fat
- 18mcg folate
- 1.89mcg vit D
Top 5 health benefits of eggs
1. Highly nutritious
2. May support heart health
3. Source of choline
4. May support eye health
5. May support weight management
Are eggs safe for everyone?
Salmonella food poisoning has been a concern, especially if eggs are eaten raw or undercooked. However, following changes in production protocols, the Food Standards Agency (FSA) has changed its guidelines.
Current recommendations confirm that infants, children, pregnant women and the elderly may safely eat raw or lightly cooked eggs as long as they are produced under the British Lion Code of Practice. Visit the FSA website for more information.
Another safety concern regarding eggs is that they are a common food allergen, particularly among young children. Although most children outgrow an egg allergy by the time they go to school, some cases do persist into later childhood and sometimes even adulthood.
See your GP if you have any concerns regarding allergies to eggs.
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This article was last reviewed on 31 August 2021 by Kerry Torrens.
Kerry Torrens BSc. (Hons) PgCert MBANT is a Registered Nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food.
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