World Egg Day

It’s World Egg Day next week on 11^th October!  a celebration of how versatile, affordable and nutritious eggs can be as a food source. Here is a summary of what makes them so nutritious:

• Eggs are a highly concentrated source of protein, a single egg contains approximately 6g protein (Réhault-Godbert et al., 2019).
• They contain many micronutrients but are particularly rich in vitamin D (bone health and immune support), vitamin B12 (red blood cell production and neurological function), selenium (thyroid function) and choline (brain and liver function) (Kovacs-Nolan et al., 2005).
• Eggs possess antioxidant properties due to compounds like ovalbumin, ovotransferrin, and carotenoids, these are also thought to reduce the onset of age-related macular degeneration (Nimalaratne & Wu, 2015).
• Consumption of eggs has been associated with improved satiety, weight management, and better overall diet quality (Kovacs-Nolan et al., 2005). 

Eggs provide one of the cheapest source of animal protein, they have a good shelf life and can be used to produce a meal very quickly, making them the ultimate healthy fast-food.   

One of my favourite ways to enjoy eggs is poached for breakfast, why not share your favourite egg recipes on social media #WorldEggDay. You can also follow @WorldEgg365 on Facebook and Instagram for updates and inspiration.

References

Kovacs-Nolan, J., Phillips, M., & Mine, Y. (2005). Advances in the value of eggs and egg components for human health. J Agric Food Chem, 53(22), 8421-8431. https://doi.org/10.1021/jf050964f

Nimalaratne, C., & Wu, J. (2015). Hen Egg as an Antioxidant Food Commodity: A Review. Nutrients, 7(10), 8274-8293. https://doi.org/10.3390/nu7105394

Réhault-Godbert, S., Guyot, N., & Nys, Y. (2019). The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients, 11(3). https://doi.org/10.3390/nu11030684