Most of us have been cheated. Cheated out of yolks, I mean. It may not seem like a big deal but if you are like me and spent most of your life straining the eggs to save the “healthy whites,” then you know what I mean.
Besides enduring bland tasting breakfasts, this is what I have missed out on:
- One egg yolk contains more than 90% of the RDA for 14 nutrients
- A yolk has 100% of the fat soluble vitamins A, D, E, and K
- The yolk contains over 40% of the protein content of the egg
In fact, when it comes to the nutrient density of an egg, the yolk contains most of it. I’ll add tossing out the yellow goodness to the list of regrets in life and I formally apologize Mr. or Mrs. Yolk.
In my defense, how was I to know. For the last 40 years I was told to avoid yolks at all costs. They contain all the fat, after all, and fat is “bad” for you. And what about the cholesterol content? That’s enough to make your heart seize up on the spot, right?
Wrong! What’s old is new again and the way our grandparents ate, whether they realized it or not, was correct. We now know that fat does not cause heart disease. We also know that eating cholesterol doesn’t raise cholesterol levels in the body. We also know that egg consumption should be a routine part of most everyone’s diet and, with that, a step in eradicating nutrient deficiencies.
One last comment: if possible, purchase pasture raised eggs. They come from chickens that are left to roam free, bask in the sun, scratch and peck for food or do whatever else chickens are supposed to do. If you’re interested, Google “factory farmed chickens” for a description of the sad lives that most hens endure. Besides humane treatment of the chickens, pasture raised eggs have a much higher nutrient density including higher levels of the anti-inflammatory omega 3 fatty acids.