Bodybuilders aren’t the only individuals who can benefit from the nutritional value of consuming eggs.
However, it should be noted that all eggs are not produced equally. To analyze this difference, the nutritional evaluation of eggs from Canada was conducted. The obtained results of the analysis showed that
Canadian eggs have 23% less fat and 31% less cholesterol than they did over two decades ago.

The important changes were achieved by making adjustments to the diet of the hens.
Currently, hens are the most commonly fed vitamins, whole grains, flax seeds, minerals, and proteins. As a result of a changed diet, moderate egg consumer represents numerous health benefits. A large egg contains more than 66 calories and they are loaded with high-quality protein. The unique minerals and vitamins contained in eggs include the following:

  • Calcium
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Vitamin D
  • Vitamin E
  • Manganese
  • Thiamine
  • Riboflavin
  • Niacin
  • Other vital minerals

Read one of my favorite recipes with eggs, below.

Read one of my favorite recipes with eggs, below.

“Quiche Lorraine” recipe
YIELD: 6-10 servings
TAKE TIME: 45 minutes

3 large eggs + 1-egg white (well beaten)
2 cups 10% cream
1-small white onion (thinly sliced)
1/2 lb diced ham
1 cup grated reduced-fat Gruyère or Swiss Lorraine cheese
1 tbsp butter
2 pinches of salt

Preheat the oven 400 F. Defrost prepared 9” pie crust pan. Mix and beat eggs, pepper, salt, and cream in a bowl. Crimp the edges of the crust with a fork. Partially baked the pie shell and pour the egg mixture into the pan. Distribute and arrange the cheese, onions, and ham. Lower the oven’s temperature to 350 degrees. Bake the quiche for 20 to 25 minutes on the lower oven rack. After the quiche is removed from the oven, allow it to stand for five minutes before serving.


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