There are no nutritional differences between brown eggs and white eggs.
Eggs contain all nine essential amino acids, making them a complete protein food
Eggs are on of the few foods that naturally contain Vitamin D.
Eggs have a high nutrient density because they provide significant amounts of vitamins and mineral yet contain only 71 calories.
The Egg yolk is the major source of the egg’s vitamins and minerals. The yolk provides 75% of the calories and all or most of the fat, phosphorus, iron, zinc, choline and thiamine. The yolk also provides almost 50% of the protein and riboflavin of the whole egg.
One to Two eggs provide one serving from the meat and alternatives Group
Eggs are part of the Heart and Stroke foundation of Canada’s Health Check Off Program, designed to help consumers make wise food choices.
A study by Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. When it comes to cardiovascular disease, it is the saturated fats found in pastries, snacks and processed foods and any foods containing hydrogenated oils that raise blood cholesterol levels.
