Myth 1: Eating egg yolks makes people fat. But if you remove the yolk of the egg, you lose out on all its fat-soluble and water-soluble vitamins and minerals. Egg yolks do not have an excellent reputation but are full of proteins and other nutrients for healthy weight management.
So, yes egg yolk is good for weight loss as it is a healthy, low-calorie food that is a good source of protein, vitamins, and minerals, and they can help you feel full longer than other foods. Just be sure to cook them in a healthy way (such as poaching or scrambling) and not to add too much fat or salt.
Eating eggs, particularly for breakfast, can be an excellent addition to a healthy weight loss diet. Eggs do not aid in weight gain; what aids in weight gain is a caloric surplus. If you consume more eggs than your maintenance calories, you will be in a caloric surplus and will gain weight.
You Might Have Better Vision
Egg yolks contain two carotenoids, lutein and zeaxanthin, that are important for eye health. They play an important role in eye development and healthy vision, and research shows they might even help lower the risk of common age-related eye diseases.
Yolk is a rich source of fat-soluble carotenoids, such as lutein and zeaxanthin, which protect the eyes from damage and reduce the risk of cataracts. Egg yolk has a high-fat content of about 4.5-6 grams per egg, which contributes about 10% of the daily recommended value.
While egg yolks are high in cholesterol and are a major source of dietary cholesterol, it is saturated fatty acids that have a greater effect on our blood cholesterol levels and, therefore, heart disease risk.
Recent studies suggest eating an average of one egg a day, including the yolk, is fine. The yolk contains the bulk of an egg's iron, folate and vitamins. The yolks also contain two nutrients—lutein and zeaxanthin—that support eye and brain health.
The reason you want to try to avoid having more than one egg yolk each day is because yolk has saturated fat and can raise the level of LDL cholesterol (the bad cholesterol) in your blood.
In studies including the Nurses' Health Study and Health Professionals Follow-up Study, heart disease risk was increased among men and women with diabetes who ate one or more eggs a day. [2,4] For people who have diabetes and heart disease, it may be best to limit egg consumption to no more than three yolks per week.
Getting rid of the fat around your abdomen can be difficult, but a new study suggests eating a whole egg each morning could reduce your waistline "significantly". Chicken eggs have long been a diet staple, especially if you're trying lose weight or gain muscle.
A whole egg is full of various nutrients, while the white portion is a rich source of protein. The rest of the nutrients are present in the yolk. The egg yolk is rich in Iron, Vitamin B2, B12 and D, which are missing from egg whites. If you eat only the egg whites, you're missing out on other nutrients.
The egg yolk contains more nutrients than the white, including calcium, iron, zinc, copper, manganese, vitamin B6, folate and vitamin B12.
Vitamins and minerals
The egg white contains much smaller amounts of these B vitamins. The yolk also contains a variety of minerals which are incredibly important for our bodies to function properly - these include selenium, phosphorus and iodine, whereas the whites contain much lower concentrations of these nutrients.
If you have risk factors, I would have no more than two or three [yolks] a week. If you have no risk factors, eating four or five egg yolks a week is unlikely to be detrimental, as long as you can eat them without the typical high saturated fat that usually accompanies them, like bacon, sausage or buttered toast.”
Research studies have shown that the cholesterol in egg is not detrimental for human health if consumed in moderation. So, people in their 40s should definitely have one egg everyday, without any hesitation, to meet the nutrient requirement of the body.
There is no specific number of eggs that a person should eat as part of a healthy diet.
Two to three yolks a day at most is an optimal amount. Finally, the selenium contained in the egg has a strong antioxidant power, which helps to support the immune system. Each of these nutrients helps to build or maintain muscle.
Total Fat. Each egg yolk from a large egg contains about 4.5 grams of fat, along with 2.7 grams of protein and 0.6 gram of carbohydrates, making egg yolk 58 percent fat. Your body uses fat for energy. Fat is also important for absorbing the fat-soluble vitamins A, D, E and K.
Consuming eggs regularly can lead to an increased amount of swelling and joint pain. The yolks contain arachidonic acid, which helps trigger inflammation in the body. Eggs also contain saturated fat which can also induce joint pain.
Dietary cholesterol increases the susceptibility of low-density lipoprotein to oxidation, increases postprandial lipemia and potentiates the adverse effects of dietary saturated fat. Dietary cholesterol, including egg yolks, is harmful to the arteries.