May is National Egg Month, so let’s get cracking and celebrate all the goodness eggs have to offer!

Here are some quick facts about the amazing egg:

• One egg has varying amounts of 13 essential vitamins and minerals plus six grams of high-quality protein.
• One large egg provides 12.6 percent of the Daily Reference Value for protein –  the protein from one egg is equal to that of one ounce of lean meat, poultry, fish or seafood!
• High-quality protein, like that found in eggs, can benefit people in many ways. Protein can help form muscle tissue, repair muscles after exercise, help minimize muscle tissue loss as we age, preserve lean muscle tissue and increase fat loss during weight loss.
• Egg yolks contain choline, lutein and zeaxanthin. Choline intake during pregnancy may play a vital role in infant memory function development and may improve memory capacity as we age. Lutein and zeaxanthin have been shown to reduce risks of cataracts and age-related macular degeneration.
• Egg yolks are one of the few foods that naturally contain vitamin D.
• Eggs are a good source of vitamin B12 and riboflavin.

Hungry for more “egg-citing” information on eggs? Check out some of our other posts from the experts!

• Anatomy of an Egg
• What’s the difference between organic, cage-free and free-range eggs?
• Why are free-range and cage-free eggs so expensive?
• Are eggs as bad as cigarettes?

_{Sources: American Egg Board, Egg Nutrition Center}

_{The image “Eggs in Basket” by United Soybean Board is licensed under CC BY 2.0.}

The post Crack Open Some Facts About the Amazing Egg appeared first on Best Food Facts.

Noun. The albumen is the egg white and is made mostly of water, high-quality protein and minerals.

Used in a sentence:

The albumen represents 2/3 of an egg’s weight.

Want to know more about what makes up an egg? Check out this infographic.

_{The image “Breakfast Eggs_031” by rob_rob2001 is licensed under CC BY-SA 2.0.}

The post Word of the Week: Albumen appeared first on Best Food Facts.

_{Click on the infographic below to download the PDF.}

_{“Eggs” by John Morgan is licensed under CC BY 2.0.}

The post Anatomy of an Egg appeared first on Best Food Facts.