Benefits and Risks of Eating Eggs

Eggs are an extremely nutritious food, a staple of the human diet for centuries. They are rich in high-quality protein, essential vitamins, and minerals. However, their daily consumption is controversial because, despite their many health benefits, they can also pose certain risks if not consumed in moderation.

The benefits of eating eggs

High-quality source of protein
Eggs contain all the essential amino acids, making them a complete source of protein, ideal for building and repairing tissues.

Rich in vitamins and minerals,
they provide vitamins A, D, E, B12, folic acid, iron and zinc, essential for the proper functioning of the body.

Good for eye health
Thanks to lutein and zeaxanthin – two antioxidants that protect the eyes from aging and prevent diseases like cataracts.

They contribute to brain health.
They contain choline, a nutrient essential for brain development and maintenance, which improves memory and reduces the risk of cognitive impairment.

Aids in weight loss.
Its high protein content provides a feeling of satiety, reduces appetite, and prevents excessive calorie intake.

Potential risks of excessive consumption

Increased Cholesterol
Although recent studies show that the cholesterol in eggs does not directly affect blood cholesterol, excessive consumption can be harmful for people predisposed to cardiovascular disease.