Egg yolks are rich in the carotenoids lutein and zeaxanthin, which help eye health and protect against inflammation.įor your security, we've sent a confirmation email to the address you entered. But the real case for egg yolks can be made by their abundance of carotenoids, nutrients in plants and animal fats that give things like egg yolks (and even autumn leaves) their yellow color. Yolks have a good helping of vitamin E, one of the nutrients Americans eat too little of. Some evidence suggests that eggs might even be beneficial for cholesterol by raising levels of HDL cholesterol, the “good” cholesterol that’s linked to a lower risk of heart disease.Įgg yolks contain a vibrant mix of saturated and unsaturated fat-another nutrient that, when it comes from a healthy whole food source, is unfairly slandered. That is, eating foods high in cholesterol does not mean you’ll develop high cholesterol. Scientific research has vindicated dietary cholesterol, finding that eating cholesterol has no real impact on cholesterol metabolism. (That’s not the case for shell egg substitutes, like Egg Beaters Original, which come with egg whites but cut out cholesterol by mimicking the yolk with natural flavor and color, vegetable gums, maltodextrin and many other added ingredients.)īut there’s good reason not to fear the yolks. These whites are also sold in one-ingredient cartons, pasteurized so they can be eaten raw. Left behind are a wobbly mix of water, protein, some vitamins and little else.
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