1. EGGS and Their Nutritional Value
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2. The whole egg: yolk and albumen
Eggs are an EXCELLENT source of:
PROTEIN

3. The protein in eggs is particularly useful for:
Children & Adolescents: 
assisting in growth and development
Athletes: 
maintaining muscle mass 
Older Adults:
maintaining muscle mass and strength

4. The whole egg: yolk and albumen
Eggs are an EXCELLENT source of:
VITAMINS:
A, B, D, E and folate

5. Vitamins in eggs provide:
growth and maintenance of healthy cells (folate)
The release of energy from our food for our body to use (B-5)
brain and nervous system functions and blood formation (B-12)
growth and eye health (Vit. A)
the ability to turn carbohydrates into energy our body can use (Thiamin- a B vitamin)
important functions in bone health (Vit D)
an antioxidant to protect our bodies against disease (Vit E)

6. The whole egg: yolk and albumen
Eggs are an EXCELLENT source of:
MINERALS:
iron, calcium, zinc, iodine

7. Minerals in eggs provide:
proper functioning of our thyroid gland (Iodine)
hemoglobin which carries oxygen around our bodies (Iron)
help in growth, wound healing, blood formation and maintenance of tissues (Zinc)
the building and maintenance of bones and teeth (Calcium)
for building and maintain bones and teeth

8. The whole egg: yolk and albumen
Eggs are an EXCELLENT source of:
ANTIOXIDANTS

9. Antioxidants an antioxidant to protect our bodies against disease
(Vitamin E)
an antioxidant which protects our body and immune system (Selenium)
important for eye health (Lutein)

10. Egg yolks
Egg yolks contain more vitamins and minerals than the albumen and are one of the few foods that are a natural source of Vitamin D. Yolks also contain:
FATS

11. Fats Supply energy Allow the body to absorb fat-soluble vitamins
Protect organs
Insulate the body

12. Selecting and Storing Eggs
Eggs-look for uncracked, clean shells
Check for sell-by dates

13. https://www. nutritionfoundation. org