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Good Eggs: For Nutrition, They're Hard to Beat

The egg is no longer a nutritional no-no

Creating Designer Eggs continued...

Some chicken feed is enriched with canola oil, bran, kelp, flaxseed, marine algae, fish oil, or vitamin E to increase the eggs' healthy omega-3 fatty acid content. Certain types of feed are designed to reduce the saturated and total fat content of the egg yolk. Marigold extract has been used to increase the lutein content of eggs.

Beyond nutrition, other specialty eggs use a pasteurization process that heats the egg just enough to kill bacteria without affecting the texture of the raw product.

Keep in mind that, with designer eggs, you generally get designer prices. The good news is that if you prefer organic, vegetarian, or nutrient-enriched eggs, they are widely available on the market. When choosing eggs, check the label and contrast the nutritional content of designer eggs to the profile of the generic egg, which is 213 mg cholesterol, 1.6 g saturated fat, 1 IU vitamin E, and 35-40 mg omega-3s.

A Satisfying Source of Protein

Another good reason to eat eggs is that they help keep you feeling full. An egg, a few slices of whole-grain toast, and half a grapefruit is a low-calorie breakfast that will keep you satisfied until lunch. As you face the challenge of losing weight, it's important to eat foods that are naturally nutrient-rich and stave off hunger between meals. The egg is an "eggcellent" example.

Eggs are easy to eat, well-tolerated by young and old, adaptable to any meal, and inexpensive. Whether you prefer designer or generic eggs, manage your egg intake over the course of a week. On days when you enjoy eggs for breakfast, it's wise to limit foods high in cholesterol and saturated fat for the rest of the day.

Of course, it's a good idea to know your blood cholesterol level and talk with your physician about the cholesterol and saturated fat content of your eating plan. People with high cholesterol levels should follow their doctor's advice about eating eggs.

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Reviewed on March 01, 2005

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