EGGS’ NUTRITIONAL VALUE

As Kiwis, we grow up knowing that, if you have an egg in the house, you have a meal.

It’s eggs’ high protein component – and the exceptional quality of that protein – that makes them such a valuable food. Our bodies need protein for cell formation and eggs deliver the highest quality protein available.

Eggs are also high in vitamins D and B12, folate and choline. Vitamin D is essential to maintain teeth, bones and the immune system, and for the absorption of calcium. Vitamin B12 and folate help prevent iron deficiency, while choline is involved in the development of brain function and memory.

Egg yolk is a natural source of vitamin E and lutein – two antioxidants, which help maintain red blood cells and the eyes, respectively. Yolks also contain zinc, which supports the body’s immune system, eyes and skin.

Nutritional information