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One egg yolk contains around 185 milligrams of cholesterol, which is more than half of the 300mg daily amount of cholesterol that the US dietary guidelines recommended until recently.Īdditionally, there have been scientifically unsupported claims the eggs can guard against coronavirus, or that they have even been responsible for its outbreak. For example, one study found that adding an egg to salad can increase how much vitamin E we get from the salad.īut for decades, eating eggs has also been controversial due to their high cholesterol content – which some studies have linked to an increased risk of heart disease. “The egg is meant to be something that has all the right ingredients to grow an organism, so obviously it’s very nutrient dense,” says Christopher Blesso, associate professor of nutritional science at the University of Connecticut in the US.Įating eggs alongside other food can help our bodies absorb more vitamins, too. They’re readily available, easy to cook, affordable and packed with protein. If there was such a thing as a perfect food, eggs would be a contender. Our colleagues at BBC Good Food are focusing on practical solutions for ingredient swaps, nutritious storecupboard recipes and all aspects of cooking and eating during lockdown. To help sort out the fact from the fiction, BBC Future is updating some of our most popular nutrition stories from our archive. As many countries urge populations to stay at home, many of us are paying more attention to our diets and how the food we eat can support our health.