Eggs are delicious, so it’s understandable to think they might not be healthy. Here we take a look at what’s inside eggs and discuss whether or not they are actually good for you.
Nutrients and protein
Eggs are absolutely jam-packed with quality protein as well as 11 vitamins and minerals, including vitamins A, B, D, Zinc and Iron, shown to improve the immune system, brain function, digestion and heart function. The nutrient density of eggs often varies depending on the food and treatment conditions of the layer-hen, so some eggs will be better quality than others.
Fat and Cholesterol
There has been confusion for some time about the fat content in eggs and the effect this has on blood cholesterol levels. According to the Heart Foundation, blood cholesterol levels are affected by saturated fats and trans fats – the fats in pastries or deep-fried foods. The Heart Foundation says that while eggs do contain very small amounts of saturated fats (approx. 1.5g per egg), they contain no trans fats at all. This means that unless you’re particularly sensitive to cholesterol, there is no harm in eating eggs.
Should you eat raw egg?
You might have heard that eating raw egg or any products containing raw egg (such as cake mix) is hazardous for your health due to foodborne diseases – particularly salmonella which can cause intestinal infection and can be fatal without treatment. This doesn’t necessarily mean you can no longer lick the cake-beaters. Australia has quite stringent food standards, reducing the risk of salmonella spreading. In addition to correct food safety procedure at home, there is a slim chance of catching the disease.
So what’s the verdict?
Eggs are good for you and you should make a conscious effort to include more in your diet if you’re not already doing so. Like everything though, they are best in moderation. The Heart Foundation recommends up to six eggs each week and recommends not eating them raw where possible.