Eggs are among the few foods that classified as “super foods.”

Vitamin A: maintains the skin, immune system and normal vision.

Vitamin B2 (riboflavin): aids energy metabolism, red blood cells, vision and the nervous system.

Vitamin B12: aids energy metabolism, red blood cells, the immune system and the nervous system.

Vitamin B5 (pantothenic acid): aids energy metabolism and mental functioning.

Vitamin D: keeps bones and teeth healthy and aids absorption of Calcium

Vitamin E: keeps the reproductive system, nervous system and muscles healthy.

Biotin: aids energy metabolism, maintains skin, hair and the immune system.

Choline: aids fat metabolism and liver function.

Folic Acid: aids blood formation and tissue growth during pregnancy.

Iodine: aids thyroid gland function, maintains the skin and nervous system.

Iron: assists red blood production and the transportation of oxygen throughout the body.

Lutein and zeaxanthin: maintain normal vision and protect from age-related eye disease.

Phosphorus: maintains bones and teeth and aids energy metabolism.

Protein: needed for building and maintaining muscle, organs, skin and tissue, and producing antibodies, enzymes and hormones.

Selenium: protects cells from oxidative damage, maintains the immune system and aids thyroid gland function.

Choline: Choline is used to build cell membranes and has a role in producing signalling molecules in the brain, along with various other functions.

Eggs are among the few foods that classified as “super foods.”

They are loaded with nutrients, some of which are rare in the modern diet.

One medium-sized egg weighing 44 g typically contains 5.53 g of protein. Nutritionists often use eggs as a point of comparison when assessing whether another food is a good source of protein or not. Around 12.6% of the edible portion of an egg is protein.

Around 9% of an egg's content is fat, found almost exclusively in the egg's yolk.

The majority of fat in an egg is that which is generally regarded to be the healthiest; approximately 38% is monounsaturated and 16% is polyunsaturated, with only 28% being saturated.

Eggs are also a rich supply of long-chain omega-3 fatty acids. These are predominantly in the form of docosahexaenoic acid (DHA) which helps with the maintenance of brain function and normal vision.

These fatty acids are most commonly found in oily fish and so eggs provide an alternative source for people that are unable to eat fish.

Eggs Are High in Cholesterol, but They Don’t Adversely Affect Blood Cholesterol.

Eggs Raise HDL (The “Good”) Cholesterol. Eggs do NOT Raise Your Risk of Heart Disease and May Reduce the Risk of Stroke.

Eggs Turn LDL Cholesterol from Small, Dense to Large, Linked to a Reduced Risk of Heart Disease.

Eggs Contain Lutein and Zeaxanthin, Antioxidants That Have Major Benefits for Eye Health.

Eggs Are High in Quality Protein, With All the Essential Amino Acids in the Right Ratios.

Eggs Are Highly Fulfilling and Tend to Make You Eat Fewer Calories, Helping You to Lose Weight.