Eggs are considered a highly digestible source of protein, making them suitable even for those who follow a semi-vegetarian diet.

Eggs provide all essential amino acids, especially leucine – a key amino acid that plays a vital role in muscle development and maintenance. A single egg contains approximately 6–7 grams of protein, supporting muscle repair and recovery, making it particularly beneficial for women who work out or are trying to maintain a toned physique.

For individuals who consume minimal red meat or follow a flexible vegetarian lifestyle, eggs offer an ideal protein option that is easy on the stomach and does not cause bloating – a perfect addition to the daily meal plan.

To gain maximum nutritional benefits from eggs, it’s best to boil or steam them. Deep-frying should be limited to avoid excess bad fats. Raw or undercooked eggs should also be avoided, as they may cause digestive issues and reduce protein absorption.

Eggs must be stored properly, and it’s important to choose fresh eggs from reliable sources to ensure safety.

Those with existing health issues such as hyperlipidemia, diabetes, or cardiovascular disease should speak with a healthcare professional before consuming eggs regularly.

Supports Liver Health

Many people are unaware that eggs are rich in choline – a crucial nutrient that promotes proper liver function and assists in fat metabolism. A choline deficiency can cause fat to accumulate in the liver, leading to fatty liver disease – a condition commonly seen in individuals who seldom eat animal liver or women who frequently diet.

Just one medium egg can provide around 25–30% of the daily choline requirement, helping the liver function more efficiently. Regularly eating one to two eggs per day, preferably boiled or steamed rather than fried in oil, can support liver health and naturally reduce fat buildup in the liver.

Promotes Healthy Vision

Egg yolks contain significant amounts of lutein and zeaxanthin – two powerful antioxidants that help protect the eyes from intense light exposure and lower the risk of age-related macular degeneration and cataracts. These antioxidants act like “natural sunglasses” for the eyes.

Moreover, the lutein in eggs is more bioavailable than that found in leafy greens thanks to the fat naturally present in the yolk. Consuming boiled or soft-boiled eggs three to four times per week, in combination with vegetables such as spinach, carrots, or bell peppers, is an excellent way to nourish and maintain healthy eyesight from within.