Benefit of Eating Eggs - Full - Both White and Yellow portions
Two large eggs provide 143 calories, 13 grams of protein and almost 10 grams of fat.
Egg yolks have abundance of carotenoids, nutrients that giv yellow color. Egg yolks are rich in the carotenoids lutein and zeaxanthin. They improve eye health and protect against inflammation.
Carotenoids have to be eaten with fat in order for the body to more fully absorb them. Whole egg can be treated as a total package and eat them along with salad for the breakfast you get more of these nutrients from Salad also. This phenomenon was identified a research study. The study found that when eggs were combined with a raw vegetable salad, the bodies absorbed about 9 times the carotenoids, lutein and zeaxanthin from the eggs and alpha carotene, beta carotene and lycopene from the vegetables. A new study from the same authors found increase in vitamin E absorption as well.
So don't throw away the fatty, cholesterol-choked yolk. Use the full egg and you will be benefited.
Eggs Increase Absorption of Carotenoids
Scientist Studies the Benefits of Eating Eggs With Salad
Wayne Campbell, PhD, Professor of Nutrition Science at Purdue University, along with post- doctoral
fellow Jung Eun Kim, PhD, have studied the association between egg consumption and carotenoid absorption.
Same research was also reported in
Atherosclerosis and the Cholesterol Theory: A Reappraisal
Ang Peng Wong1*, Abdul Latiff Mohamed1, Aleksandra Niedzwiecki2
World Journal of Cardiovascular Diseases, 2016, 6, 391-409
New Insights into Diet and CVD PV Satyanarayana
Dr PV Satyanarayana Cardiothoracic Surgeon New Insights into Diet and CVD.3rd Annual Conference of Cardiological Society of India Hyderabad Chapter 2017 Telangana State
Published on 27 Sep 2017
Obesity measured by any of the anthropometric variable is an important contributor to dyslipidemia.
Association of Lipid Profile, Body Mass Index, and Waist Circumference as Cardiovascular Risk
Factors for Obese Male Adults of North India
Satendri Devi, Alok Kumar Choudhary, Punam Verma, Nidhi Jain, Neeru Garg
International Journal of Scientific Study | January 2017 | Vol 4 | Issue 10, p.148
Updated 2018 - 3 February
19 July 2017