causes laboratory animals to lose weight.) It’s
unmatched as a balanced source of the amino
acids necessary for animal life; it includes a
plentiful supply of linoleic acid, a
polyunsaturated fatty acid that’s essential in
the human diet, as well as of several minerals,
most vitamins, and two plant pigments, lutein
and zeaxanthin, that are especially valuable
antioxidants (p. 255). The egg is a rich
package.
Cholesterol in Eggs Too rich for our blood,
it’s been thought: a belief that contributed to
the steep drop in U.S. egg consumption
beginning around 1950. Among our common
foods, the egg is the richest source of
cholesterol. One large egg contains around
215 milligrams, while an equivalent portion
of meat has about 50.
Why is there so much cholesterol in the
egg? Because it’s an essential component of
animal cell membranes, of which the chicken