Eggs

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin.

How To Choose

Always select eggs marked with the most distant 'best before' date (28 days after they have been laid) and eat them before it expires. Never buy eggs that are broken or cracked. The colour of the shell isn't an indication of quality or the bird's feed, it's dictated by the breed of bird.