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Once considered the villain of nutrition, eggs are no longer – pardon the pun – the bad eggs of the nutritional world. One vilified because of their relatively high cholesterol content (one large egg contains 213 mg of cholesterol), new science is turning the tables around. It has become evident that cholesterol in food is not the culprit in increasing the rates of heart disease. Added to this, new research is also shedding light on the role of cholesterol as beneficial not harmful (spoiler alert: inflammation is the culprit). Now that they have been given a pardon, it is time to welcome eggs back into your regular meal rotation and benefit from this nutritional powerhouse. Eggs contain the ‘gold standard’ for protein. One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. With lots of easily-digestible protein, eggs help keep you feeling full, aiding in healthy eating habits and weight management They are also high in lutein and zeaxanthin, disease-fighting carotenoids that may reduce the risk of diseases such as age-related macular degeneration. High in choline content, eggs enhance brain development and memory As if all these benefits are not enough, eggs are delicious and highly versatile pantry staple that makes a quick snack, or a welcome addition to jazz up any meal.