"Yellow" protein:
the nutritious power of eggs

Egg proteins are considered an absolute reference because of their very high biological value; in fact, they are used as a standard for evaluating the protein quality of other foods.
They contain a high percentage of all essential amino acids, which are essential for the proper functioning of our bodies.

In addition to noble proteins, eggs are avaluable source of minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium and zinc.
They also provide several essential vitamins, including:

• vitamin B12, which supports the nervous and immune systems;
• vitamins A and E, with powerful antioxidant action;
• vitamin D, essential for bone health and calcium absorption.

In the past, eggs have been unfairly penalized for their cholesterol content, concentrated mainly in the yolk.
Today, however, there is evidence that dietary cholesterol has little effect on blood levels of total cholesterol.
The lecithin in the egg (phosphatidylcholine) helps reduce intestinal absorption of cholesterol and increases HDL cholesterol (the so-called "good cholesterol").

New meta-analysis studies indicate up to 1 egg per day in a balanced diet, unless otherwise medically indicated.
Beware of the cooking method, however: fried eggs, for example, may contain more saturated fat due to the use of excess butter or oil.

Better to opt for light preparations such as hard-boiled, soft-boiled or poached eggs.

Egg proteins offer strong satiating power, thanks to the balanced content of protein and healthy fats (such asoleic acid) found in the yolk.
This makes them an excellent choice for a nutritious protein breakfast that can promote energy and satiety for hours.

Another strength of eggs is their digestibility: while meat takes about 3 hours to be assimilated, a soft-boiled egg is digested in only 90 minutes.
For this reason, it is also ideal for athletes, children and the elderly.