Are Eggs Healthy? Here ’s What Experts Say

Eggs dominate the menus of all sorts of breakfast spots, from fast-food chains to organic cafes. But the humble egg comes with a lot of questions: Will eggs raise your cholesterol? Should you order an egg-white omelet or embrace the yolks? And what about organic eggs — are they really more nutritious? Whether you eat them every day or just occasionally, there’s plenty to learn about how to incorporate eggs into a healthy diet. Here, dietitians weigh in on what you need to know about nutrition in eggs. Are eggs healthy? Nutrition experts agree that the protein and vitamins in eggs make them a healthy option. “I would say eggs are very healthy, with 13 essential vitamins and minerals,” says registered dietitian Brigitte Zeitlin. “Plus, they are a good source of high-quality protein, which is what our bodies use to build and maintain strong, healthy muscles.” One large egg has about 6 grams of protein, according to the USDA’s nutrition database. One large egg also contains only 72 calories, providing a lot of nutrition in a small caloric package. Eggs are also rich in nutrients including biotin (which helps you convert food into usable energy), choline (an essential micronutrient involved in metabolism, among other functions), vitamin A (important for the immune system) and lutein and zeaxanthin (antioxidants that help protect your body from free radicals), says registered dietitian Ryan Maciel. “Eggs are also one of the only food...
Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized Diet/Nutrition Source Type: news

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Publication date: Available online 22 March 2019Source: CarbonAuthor(s): Arno L. Görne, Richard DronskowskiAbstractOn the basis of first-principles calculations, we contrast the favorable total energies of certain carbon allotropes with their uncompetitive bonding strengths as compared with those of graphite or diamond. Clearly, our tentative approach draws from ideas of organic synthesis and retrosynthesis by focusing at those bonds that have to be formed and stabilized or cleaved for preparing a certain C-based material. In particular, the covalent C–C bonds of the carbon allotropes are studied by extracting t...
Source: Carbon - Category: Materials Science Source Type: research
This study provides a new strategy of synthesizing transition metal-based catalyst, which can broaden the applicability of MOF materials for heavy metal pollution cleanup.Graphical abstract3D Ni@N-CNTs/N-G hybrids were fabricated for Cr(VI) reduction and removal.
Source: Carbon - Category: Materials Science Source Type: research
Publication date: Available online 20 March 2019Source: CarbonAuthor(s): James W. Maina, Cristina Pozo-Gonzalo, Jürg A. Schütz, Jiangting Wang, Ludovic F. DuméeAbstractPhoto/electrocatalytic conversion of carbon dioxide (CO2), has potential to address the adverse environmental impact of global warming. However, it is challenging to control the reactions to yield a specific product, and most catalyst produce a mixture of product that may include methanol, carbon monoxide (CO), methane among others. Metal organic frameworks (MOFs) derived carbon catalysts have potential to facilitate selective CO2 conversion...
Source: Carbon - Category: Materials Science Source Type: research
Publication date: Available online 19 March 2019Source: CarbonAuthor(s): Xiang Gao, Steven DelaCruz, Chenhui Zhu, Siyi Cheng, David Gardner, Yuhui Xie, Carlo Carraro, Roya MaboudianAbstractHere, a novel synthetic strategy for functionalizing the surface of carbon cloth is demonstrated by introducing a cobalt-porphyrin-based metal organic framework (MOF), Al-TCPP-Co, onto the substrate. The deposition of the rationally designed Al-TCPP-Co layer was achieved in situ by a two-step method – evaporation/transformation procedure. The structural features of the obtained MOF/carbon composite were fully characterized by scann...
Source: Carbon - Category: Materials Science Source Type: research
Publication date: Available online 15 March 2019Source: CarbonAuthor(s): Xueying Zheng, Qiang Shi, Yan Wang, Vincent S. Battaglia, Yunhui Huang, Honghe ZhengAbstractSolid electrolyte interphase (SEI) has been extensively investigated in advanced lithium ion batteries, especially on graphite anode surface. However, the role of the carbon bond types on the formation of solid electrolyte interphase (SEI) on graphite surface has never been compared. In this work, single, double and triple carbon bonds on a graphite anode acting as SEI templates are comparatively investigated. Sodium propionate, sodium acrylate and sodium propy...
Source: Carbon - Category: Materials Science Source Type: research
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Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
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Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
This study evaluated the effect of the addition of different starter cultures and of fermentation temperature for acidity, fermentation properties, and volatile compounds production (VCP) in type II sourdough. Sourdoughs were fermented at 28 and 35 °C by nine different combinations between Lactobacillus amylovorus, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus reuteri and Pediococcus pentosaceus. Thereafter, four starter cultures were selected for sourdough loaves production and compared to the control (without sourdough), in relation to hardness, pH and VCP evolution. Principal Component Analysis iden...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 23 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Katsunari Ippoushi, Yoshimi Tanaka, Manabu Wakagi, Naoto Hashimoto, Yuko Takano-IshikawaAbstractPru p 1 and Pru p 3 are proteins found in peach (Prunus persica (L.) Batsch), and they are members of the pathogenesis-related protein 10 (PR-10) and non-specific lipid transfer protein (nsLTP) families, respectively. They are the main allergens of peach. In this paper, we describe a quantitative method for these proteins based on protein absolute quantification with liquid chromatography–tandem mass spectrometry, and...
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research
Publication date: Available online 23 March 2019Source: Food Quality and PreferenceAuthor(s): Jerzy Gębski, Marzena Jezewska-Zychowicz, Julita Szlachciuk, Małgorzata Kosicka-GębskaAbstractHigh consumption of bread provides a lot of salt, but it can also provide a lot of fiber to the diet. The use of labels on bread could encourage consumers to choose bread with improved nutritional value, i.e., with reduced salt and increased fiber content. The aim of the study was to explore the impact of the different nutritional information on preferences regarding bread (wheat plain roll) with reduced sodium content and bread enrich...
Source: Food Quality and Preference - Category: Food Science Source Type: research
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