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New Report Highlights Eggs as 'Nature's Multivitamin'

17 May 2017

UK - A new research review has concluded that the humble egg’s unique combination of high quality protein and essential vitamins and minerals means it should be termed ‘Nature’s multivitamin’.

The research review, to be published in the June issue of Complete Nutrition, highlights the growing scientific literature linking regular egg consumption with tangible outcomes such as weight management, muscle function and vascular health.

“The evidence is pointing to a specific role for eggs in health, as Nature’s very own multivitamin,” says report author Dr Carrie Ruxton. “This may mean that health professionals could be justified in actively promoting the consumption of eggs.”

The paper highlights that as well as containing high quality protein and fatty acids, there are a number of key nutrients found in eggs - including vitamin D, B vitamins, selenium, iodine and choline - that are not present in many other foods, and in which many population groups are known to be deficient.

Dr Carrie Ruxton adds: “As recent government data show, eggs are a veritable natural pharmacy of vitamins, minerals, fatty acids and protein, putting them on a par with most of today’s superfoods. Yet eggs are much more affordable and versatile.”

You can view the report by clicking here.

ThePoultrySite News Desk





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