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Long criticized, now celebrated: eggs have endured many controversies. Their sometimes murky reputation often leaves us perplexed. Are they good for our health, or should we be wary of them? Their nutritional potential might surprise you…
Eggs and cholesterol: a tale of nuances
Do eggs really contain too much cholesterol? For decades, they have been accused of increasing cardiovascular risks. However, recent research offers a more nuanced perspective.
It’s true that an egg contains about 200 mg of cholesterol, mostly concentrated in the yolk. But should we be concerned? Not necessarily. For most people, eating eggs in moderation doesn’t lead to a significant increase in “bad” cholesterol (LDL). On the contrary, they often promote an increase in “good” cholesterol (HDL), which is essential for removing harmful fats from the blood.
White or yellow: the nutritional duel
Faced with concerns, some people avoid the yolk and focus only on the white. Is this a good idea? Not so sure. The yolk, often criticized for its cholesterol, is a true powerhouse of nutrients:
Vitamin D, essential for bones.
Iron, essential for the body.
Carotenoids and antioxidants, which protect the eyes and support immunity.
To benefit from all these advantages, consuming the whole egg remains the best option, unless otherwise advised by your doctor.
The Unsuspected Superpowers of Eggs
There’s more to eggs than just their cholesterol content. Here are some of their amazing benefits:
Weight loss aid: Thanks to their high-quality protein, they provide a lasting feeling of satiety, thus limiting snacking.
Source of choline: This essential nutrient for memory and brain function is often under-consumed.
Eye health: The lutein and zeaxanthin they contain help prevent certain age-related eye diseases.
Triglyceride reduction: Omega-3-enriched eggs from pasture-fed hens effectively lower these harmful fats in the blood.
How many eggs per day?
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