The quality of a protein supply is defined by how many of the 21 amino acids our body needs to form proteins.
One egg yolk has 200 mg of cholesterol, more than half of the US daily allowance. But that advice no longer exists.
Cholesterol is a lipid generated by the liver and intestines and found in all bodily cells.
Lipoprotein molecules in the blood carry cholesterol, and our specific mix of lipoproteins determines our risk of heart disease.
Eggs are high in cholesterol but low in saturated fat.
Our bodies can adjust for the cholesterol we eat, so if we eat more, we generate less.
Eggs have antioxidants that prevent them from oxidation, according to a University of Connecticut nutritionist.
Eggs are commonly eaten with salty, fatty, cholesterol-rich meals like bacon, cheese, and butter. Combining foods raises heart disease risk.
Eggs include choline, which protects against Alzheimer's disease and the liver since it's needed to manufacture acetylcholine and is a component of cell membranes.
Egg yolks are a good source of lutein, a pigment that improves eyesight and reduces eye disease risk.