Jaime Savitz

Eggs are a versatile food, used in both sweet and savory dishes. They provide a source of highly bioavailable protein, as well as choline and xanthophyll carotenoids. However, their cholesterol content has long cast a shadow over their potential nutritional benefits. Research on this topic has yielded convoluted if not outright contradictory results, and to the general public, the recommendations may seem rather scrambled. Are eggs part of a healthy diet or not?

One large egg weighs around 50 gra…

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About the Author

Jaime Savitz, a member of IFT, is a registered dietitian and student at Keck Graduate Institute in Claremont, Calif. ([email protected]).