Only 1.5 grams is saturated fat. Both lutein and zeaxanthin are found in egg yolks. According to a recent study published in the American Journal of Clinical Nutrition , because of the egg yolk's fats, the carotenoids in egg yolks are better absorbed than those from plant sources, such as carrots and spinach. Eggs yolks are also one of the few foods that naturally contain Vitamin D which enhances the work that calcium does to keep our bones strong. Folate, or folic acid, helps prevent both birth defects in infants and heart disease in older folks.
Eggs are soft to chew and easy to digest.
Easily digested eggs are soft too, so they're a good protein food choice for the very young as well as anyone with chewing problems or ill-fitting dentures. Fifty-six percent of the calories in an egg are from fat. Aim for 5 or more servings of vegetables and fruits and 6 or more servings of enriched grain or whole-grain products each day to keep your average fat consumption down. One of the most striking features of an egg's nutrient content is the quality of egg protein. Egg protein is so high that scientists often use eggs as a standard for measuring the protein quality of other foods.