True or False: How Healthy are Eggs?
Allison Bush | May 8, 2013
- 0 True
- 1 False
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True or False: Brown eggs are healthier than white eggs.
The color differences in eggs are simply from the breed of the hens they comes from. Brown eggs are laid by larger red-feathered hens with red earlobes, and white-feathered hens with white earlobes produce white eggs. When it comes to the nutritional value, however, brown eggs are more or less the same as white eggs.
True or False: Organic eggs are healthier than conventional eggs.
Hens that produce organic eggs are fed with certified organic grains. These grains are free from pesticides and chemical fertilizers and are healthier for you than conventional eggs. The Egg Nutrition Center affirms that the nutritional value of eggs is determined by the type of feed given to the hens.
True or False: Eating whole eggs increases your good cholesterol, HDL.
A [recent study](http://api.viglink.com/api/click?format=go&key=52e016ee10e229af88edc396a27d25c9&loc=http%3A%2F%2Fwww.huffingtonpost.com%2F2013%2F03%2F30%2Fhealth-benefits-of-eggs-yolks_n_2966554.html&v=1&libId=1af472c6-dffa-475a-abd4-5975873aed1c&out=http%3A%2F%2Fjn.nutrition.org%2Fcontent%2F138%2F2%2F272.abstract&ref=https%3A%2F%2Fwww.google.com%2F&title=Health%20Benefits%20Of%20Eggs&txt=another%20recent%20study&jsonp=vglnk_jsonp_13680373040999) found some evidence that eating whole eggs increases HDL -- the heart-protective, "good" cholesterol.
True or False: Iron is the main nutrient found in egg yolks.
Egg yolks are one of the richest dietary sources of the B-complex vitamin choline, which is associated with better neurological function and reduced inflammation.
True or False: The gut bacteria trimethylamine N-oxide (TMAO) is a negative product of choline found in eggs.
A recent study suggests that the TMAO produced by the nutrient choline, which is found in egg yolks, may be the culprit behind heart attacks, strokes and death.
True or False: The amino acids in eggs are the most digestible proteins for humans.
Eggs are considered the "gold standard" for protein quality because their amino acids are the most digestible to humans.