Egg meals are easy to make, everybody can afford eggs and they are very nutritious, although in the last few years they are undeservedly blamed for high cholesterol and fat creation.

The truth is that cholesterol from the foods we eat do not have much impact on increasing of the blood cholesterol.

We absorb only half of the cholesterol through the foods we eat!

A real culprit in cholesterol raising is saturated fat; and while one egg contains about 240 mg of cholesterol and 8% of the permitted daily intake of fat, the American Health Association says you can eat 4 egg yolks per week. On the other hand you can consume egg whites as much as you want.

Eggs have a lot of beneficial properties that will surprise you:

Improve memory

Egg yolks are rich in choline, a nutrient that acts as a precursor for acetylcholine, an important neurotransmitter which is involved in many functions such as memory and muscle control.

eggs benefits

Improve eyesight

Lutein, a carotenoid found in eggs. It is believed that it prevents oxidative damage to the eye and generally slows down the aging of the eye. Egg yolk contains vitamin A, which if introduced in appropriate amounts can help prevent blindness and regulate the immune system.

Strengthen bones

Egg yolks contain vitamin D, which helps prevent osteoporosis.

Contribution to better figure

One large egg white contains half of all the proteins in the egg – 3.5 g, only 20 calories and 0 grams of fat. It gives us a feeling of satiety, it helps the growth of healthy tissue and restores muscles after exercise.

They are the secret of beauty

Given the fact that eggs contain all the amino acids needed for the construction of keratin, a group of heavy, fibrous proteins that form the structural framework of a particular cell – they strengthen the hair, skin and nails.

Bojana is passionate about sharing experience, tips and tricks related to nutrition, fitness and beauty. She is all about hacking a way to a healthy lifestyle. Her daily routine is a cup of lemon water, yoga and meditation.