May is National Egg Month! Eggs are an excellent source of protein to help you stay full and energized throughout the day. Eggs nutritious and affordable, also amazingly easy to prepare in many ways.
There are two parts of the egg: the white and the yolk. They contain different nutrients. The yolk is the egg’s major source of vitamins and minerals, also fat and cholesterol. However, the yolk also contains an enzyme that helps to digest cholesterol. The white is made mainly of protein.
Humans have been consuming eggs since the dawn of human time. The history is complicated and diverse; the culinary applications are innumerable. When, where, and why have people been eating eggs?
Find out more about the history of eggs at The Food Timeline https://www.foodtimeline.org/foodeggs.html
Main Nutrients: beta-carotene, choline, iron, lutein, protein, vitamin B12, vitamin D, vitamin E, Zinc
May help with: cardiovascular disease, cancer, cataracts and macular degeneration, memory
May is Egg Month by EAT For Life By Marsha
Recipes this week:
Angel Food Cake
Cherry Cake
Blueberry Cheesecake
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Buying:
There are a couple options to choose. Enhanced eggs with omega-3s (lower in saturated fat and higher in vitamin E). Brown or white eggs are equally nutritious.
Avoid eggs that are cracked or stuck to the bottom of container. Eggs that past the “use-by” date.
Storing
Keep eggs in their carton and store in the main part of the refrigerator, not on the inside of the door.
How to enjoy:
- Raw, whole, or sliced
- In a smoothie
- Salad
- Cooking
- Baking
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sources: staying healthy with nutrition, field guide to produce, foods for health, eat well be well, healthline.com, factyhealth.com
