Eggs are a highly nutritious food, rich in high-quality protein, essential vitamins, and minerals. They provide all the essential amino acids needed for tissue repair, along with vitamins A, D, E, B12, folic acid, iron, and zinc. Eggs also support eye health through antioxidants like lutein and zeaxanthin, promote brain function with choline, and aid in weight loss by increasing satiety.
However, excessive egg consumption may pose risks. While recent studies suggest that egg cholesterol has little effect on blood cholesterol, those predisposed to heart disease should be cautious. Eggs can also be hard to process for people with liver conditions. Additionally, some individuals may develop egg allergies, and consuming raw or undercooked eggs increases the risk of salmonella infection.
In moderation, eggs offer substantial health benefits. Including them as part of a balanced diet helps maximize their positives while minimizing potential risks.
