Nutritional benefits of eggs

LAHORE: University of Veterinary and Animal Sciences Vice Chancellor Prof Dr Muhammad Nawaz has called for creating awareness about the nutritional benefits of poultry eggs and increasing their consumption among the people for good health.

According to a press statement, the VC, in his message for the World Egg Day, urged the people to include eggs in their meals while observing the day on Friday (today), the World Egg Day is observed on the second Friday of October every year.

The VC said that eggs contained carotenoids, lutein and zeaxanthin which decrease the risk of age-related macular degeneration, a leading cause of blindness over the age of 65.

“Eggs are also an excellent source of choline, an essential nutrient for human health, especially for proper brain development in the fetus and newborn. It can play a major role in memory function throughout our lives,” he said.

Prof Nawaz said that research showed that choline of egg was required for normal formation of brain tissue and also helped in preventing heart diseases. Keeping in view the health benefits of eggs, the American Heart Association has also lifted any restrictions on the number of egg yolks a person may consume per week.

The VC said that eggs have a high nutrient density as in proportion to their calorie count they provide 12 per cent of daily value for protein and other nutrients such as vitamin A, B6, B12, folate, iron, phosphorus and zink. The fat that eggs supply helps nutrients such vitamins A, D, E, and K to be used by the human body.

Prof Nawaz said that amino acids, which are the building block of body protein, were also found in an egg in the right proportions for the human body needs. He said that eggs were the most versatile food in the world and easily cooked/prepared and eaten any time of the day.


Source: The News,10/10/2008

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