Egg White Vs. Whole Egg

Eggs aren’t just delicious they are a nutrient-dense food, providing a nutrient bang for your calorie buck. They are an affordable source of high quality protein, containing all nine essential amino acids. They are also versatile, as they can be had at breakfast, lunch, dinner or as a snack!

Egg yolks were once avoided for their cholesterol content however recommendations based on current research encourage the consumption of the WHOLE egg. This is because most of the egg’s nutrients and nearly HALF of the protein is found in the yolk! So DON’T toss the yolk!

It is important to remember that saturated fat (found particularly in ultra processed foods) has the greatest impact on blood cholesterol. Dietary cholesterol has almost no impact on our bad (LDL) cholesterol for most individuals (unless you are a hyper responder, discuss this with your doctor). The fat, which is found in the egg yolk, which is mostly unsaturated, aids the absorption of fat soluble nutrients like vitamins D, E and A, choline and the antioxidants found in the egg yolk. Egg yolks are one of the few foods that naturally contains vitamin D!


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