Samboan, Cebu – Without eggs, what would we do? It is a staple food in the diet, used not only for breakfast but also to satisfy picky children, make a quick lunch or dinner, integrate into holiday feasts, and add flavor to a variety of savory and sweet foods.

However, for a while, eggs had a negative reputation for being unhealthful. Some consider eggs evil due to their high cholesterol content. For many years, some of us avoided eggs, simply consumed the whites, or experimented with egg alternatives. But current studies are favoring the use of eggs, and this incredibly nutritious food had resumed its glory.

Eggs have the highest biological value (or gold standard) for protein, along with milk. Since the beginning of time, eggs have been a necessary piece of our diets, and there are many reasons why they remain on our menus and in our dishes today. They also contain calcium, protein, and several other vitamins and nutrients. Only when eggs are properly stored in the refrigerator and cooked to destroy any potential bacteria because there’s an increased risk of salmonella with raw eggs, can their full health advantages be obtained.

Both egg whites and yolks are good sources of protein. They are a fantastic source of vital minerals and include heart-healthy unsaturated fats as well. One egg has only 75 calories, but it also contains iron, vitamins, minerals, carotenoids, 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat. vitamins A, B5, B12, D, E, K, B6, folate, phosphorus, selenium, calcium, zinc, vitamin D (which aids bone health and the immune system), and choline (which helps metabolism and liver function, as well as fetal brain development). Egg yolks are also high in lutein and zeaxanthin, both of which have been linked to a lower risk of cataracts and macular degeneration, the leading cause of blindness.

So, what are you waiting for? Include eggs in your next market or grocery shopping. // ND II, Bea Margaux E. Cornelia, RND