Women's Health (UK) - - EAT SMART -

13bn This many eggs were eaten in the UK in 2017, ac­cord­ing to egg-in­dus­try statis­tics. That’s roughly 200 per Brit. No yolk.

A Univer­sity of Illi­nois study sug­gests the high lutein con­tent of egg yolks may help de­fend against the on­set of de­men­tia. A Har­vard study has also linked the all-star com­pound to a de­creased risk of vi­sion de­gen­er­a­tion in old age. Crack­ing. Two large ones not only serve up 12g protein, mak­ing them a great choice post-strength train­ing, but eggs con­tain more than dou­ble the amount of can­cer-fight­ing ri­boflavin and brain-boost­ing vi­ta­min B12 found in chicken. Eggs have roughly the same amount of fat as they do protein, and are a source of choles­terol. But it’s un­true that you need to stick to four a week max. Choles­terol in food has lit­tle ef­fect on the choles­terol in your blood – it’s sat fats you should swerve, so try to poach rather than fry. ‘Whole eggs are a rich source of choline – a lit­tle-known nutri­ent that’s use­ful for brain and ner­vous-sys­tem health. Be­cause they’re rich in vi­ta­mins B12 and B6, they’ll also help with en­ergy re­lease from food.’ Rhi­an­non Lam­bert, Harley Street nu­tri­tion­ist (@rhitri­tion)

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