Bodybuilders are not the only people
who can benefit from the nutritional value of eating eggs.
Unfortunately, all eggs are not produced equally. To analyze
the difference, a nutritional evaluation on Canadian eggs was
conducted. The findings showed that
Canadian eggs have 23 percent less fat and 31 percent less cholesterol
than they did over tow decades ago.
The significant changes were achieved by making adjustments
to the hens’ diets.
Today, the hens are fed whole grains, flax seed, vitamins, minerals
proteins, and water. As a result, moderate egg consumer represents
innumerous health benefits. Large eggs contain more than 65
calories and they are loaded with high quality protein. The
specific vitamins and minerals contained in eggs include the
following:
- Vitamin A
- Vitamin B6
- Vitamin B12
- Vitamin D
- Vitamin E
- Thiamine
- Riboflavin
- Niacin
- Folate
- Other vital minerals
Here is a delicious recipe to make with eggs:
Quiche Lorraine
2 large eggs plus 1-egg white (well beaten)
1 1/2 cups 10% cream
1-small white onion (diced)
1/2 lb diced ham
2/3 cup grated reduced fat Swiss Lorraine cheese
1 tbsp butter
2 pinches of salt
Pepper (to taste)
Preheat the oven 400F. Defrost prepared 9-inch pie crust pan.
Mix and beat eggs, cream, pepper and salt 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, ham and onions. Lower the oven’s temperature to
350 degrees. Bake the quiche for 20-25 minutes (until set) on
the lower oven rack. After the quiche is removed from the oven,
allow it to stand for five minutes before serving.
