Do not give up the consumption of eggs.

Although eggs are an inexpensive food that provides almost all nutrients, is easily digested, and can be processed in a variety of ways, they are still considered by many to be a "dangerous food".

The bad reputation of eggs (based on the fact that the yolk contains cholesterol) began to be spread by doctors and patients more than four decades ago, causing many people to reduce their egg consumption considerably.

In recent years, studies on cholesterol have led to a better understanding of the causes that lead to increases in the body, and although there are still some controversies about it, most experts argue that considering eggs "a dangerous food" is simply a myth.

In this presentation we will provide you with some information on the nutritional qualities of eggs and their possible impact on your health, so that if you are one of those who are still afraid to include more than three eggs in your weekly diet, you can evaluate and consult whether it is really necessary to deprive your body of such a nutritious food.

Main nutritional qualities of eggs

• Eggs are rich in proteins of high biological value, since they have balanced proportions of all the amino acids essential for human beings.
• It contains greater amounts of healthy fats (monounsaturated and polyunsaturated) than saturated fats; the latter have a high cholesterol index.
• Among the vitamins that stand out in its composition are the liposoluble vitamins: A, D, and E; and from the B group, vitamins B2, B3, B9 and B12.
• They provide minerals such as iron, iodine and selenium.
• They are rich in lutein and zeaxanthin, substances that prevent eye disorders such as cataracts.
• They contain a nutrient called choline, which facilitates the development of the central nervous system of the embryo and fetus, and aids memory in humans.

Nutritional differences between egg white and egg yolk

The white: It represents a little more than half of the total egg (approximately 56%). It is composed mainly of water (88%) and protein (12%), and contains practically no fat. One egg white provides about 15 kilocalories. It contains vitamin B2 (riboflavin), very necessary for the maintenance of the skin, mucous membranes and cornea.

The yolk: Contains all the fats of the e