The egg: a nutritious and healthy food

According to recent surveys, Spaniards tend to consume an average of 280 eggs a year, which becomes approximately three units a week.

Although it is a very healthy food and should never be lacking in the diet, certain rumors about whether the egg increases cholesterol, as well as the calories from eggs, have led to that at times be seen with some misgivings.

Of what there is no doubt, is that the egg offers a variety of Benefits and of properties extremely adequate and interesting.

Benefits and properties of the egg

  • Rich in proteins of greater biological value.
  • Rich in vitamins (A, D, E and group B) and minerals (such as zinc, iron, selenium, sodium and phosphorus).
  • It is able to reduce the risk of the onset of cardiovascular diseases, as well as the progression of degenerative diseases, such as diabetes, cataracts or cancer.
  • It contains choline, an essential compound for the proper functioning of the nervous system.

Although these are the benefits of the egg in itself, we must not forget about the benefits of egg white. This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.

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