High quality protein, minerals and vitamins like,vitamin K, B vitamins, including biotin, thiamine, and vitamin B12.
Common misconceptions keep many people, especially those worried about heart disease, from eating eggs. The July issue of the Harvard Heart Letter unscrambles the dietary facts and myths about the egg. Fact: Eggs are a good source of nutrients. One egg contains 6 grams of protein and some healthful unsaturated fats. Eggs are also a good source of choline, which has been linked with preserving memory, and lutein and zeaxanthin, which may protect against vision loss. Fact: Eggs have a lot of cholesterol. The average large egg contains 212 milligrams of cholesterol. Nutritional Profile. Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. For an in-depth nutritional profile click here: Eggplant. Aside from the cholesterol question, eggs are an extremely healthy food. “Eggs are an excellent source of choline. . . and a good source of high-quality protein, vitamin B12, phosphorus and riboflavin,” said Dr. Mitch Kanter, executive director of the Egg Nutrition Center, the research arm of the American Egg Board. In fact, whole eggs are actually a good source of biotin, with about 27 percent of your daily-recommended intake. When raw, eggs can present a risk of infecting eaters with salmonella. The CDC recommends cooking all types of eggs until both the white and yolk are firm. It is possible to have an egg allergy. For as many nutrients as they have, eggs are a relatively low-calorie food. There are just 71 calories in a large egg. There are no carbohydrates or sugars, and only 5 grams of fat (7 percent of your daily recommended intake). In fact, whole eggs are actually a good source of biotin, with about 27 percent of your daily-recommended intake. When raw, eggs can present a risk of infecting eaters with salmonella. The CDC recommends cooking all types of eggs until both the white and yolk are firm. It is possible to have an egg allergy. An egg has no trans fat, carbohydrates, sugars or dietary fiber, but about 70 milligrams of sodium and 211 mg of cholesterol. The cholesterol is contained in the yolk of the egg. Although considered high in cholesterol, eggs are a good source of many essential nutrients. There is truly no perfect food, eggs come close. Eggs are an inexpensive source of high-quality protein, they are versatile, nutritious. Eggs are an excellent source of vitamin K and a very good source of the B vitamins, including biotin, thiamine, and vitamin B12. They are also a very good source of selenium, vitamin D, and protein. Egg nutrition. Eggs are one of the most nutritious foods money can buy-they are a natural source of many nutrients including high quality protein, vitamins and minerals. A medium egg contains less than 70 calories. Eggs are naturally rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine Eggs remain a beneficial source of healthy fat. Many nutrients, such as vitamin A, are better absorbed with fat, making eggs a very good source of vitamin A. Research has documented that eggs do not appear to promote heart disease risk [Source: Kritchevsky, Djousse ].  Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin-the compound that enables emulsification in recipes such as hollandaise or mayonnaise. Eggs are a good source of several minerals that can be hard to get in other foods, such as iodine and selenium. “Eggs are also one of the few foods that are naturally a good source of vitamin D., which helps build strong bones with the help of calcium,” Kanter said. In fact, whole eggs are actually a good source of biotin, with about 27 percent of your daily-recommended intake. When raw, eggs can present a risk of infecting eaters with salmonella. The CDC recommends cooking all types of eggs until both the white and yolk are firm. It is possible to have an egg allergy.
http://www.health.harvard.edu/press_releases/egg-nutrition http://www.whfoods.com/genpage.php?dbid=22&tname=foodspice http://www.livescience.com/50834-eggs-nutrition-facts.html http://www.livescience.com/50834-eggs-nutrition-facts.html https://www.sharecare.com/health/health-value-of-foods/what-nutritional-value-of-eggs https://www.egginfo.co.uk/egg-nutrition http://health.howstuffworks.com/wellness/food-nutrition/facts/health-benefits-of-eggs.htm http://www.bbcgoodfood.com/howto/guide/ingredient-focus-eggs http://www.livescience.com/50834-eggs-nutrition-facts.html
which nutrients egg is a good source of