By Jackie Silver
Besides the many nutritious components of the egg that we’re already familiar with – high protein, low fat – there’s a fatty acid in egg yolk that appears to help the aging brain stay healthy. Arachidonic Acid (ARA) is a type of Omega-6 fatty acid present in egg yolk that helps maintain brain neuron function.
Here are some egg-y facts:
* The average egg-laying hen lays 257 eggs per year
* To prevent the yolk of a hard-boiled egg from getting a green ring, cook the eggs more gently. Boiling makes them hard and rubbery, also, so cook on low to medium
* There is no nutritional difference between brown eggs and white eggs.
* Contrary to popular belief, blood spots found on egg yolks do not mean the egg has been fertilized. They are caused by the rupture of a blood vessel on the yolk during the formation of the egg.
* Based on the essential amino acids it provides, egg protein is second only to mother’s milk for human nutrition (source: Iowa Egg Council)
* A large egg has 75 calories, extra-large has 84 calories
* To prevent the yolk of a hard-boiled egg from getting a green ring, cook the eggs more gently. Boiling makes them hard and rubbery, also, so cook on low to medium
* There is no nutritional difference between brown eggs and white eggs.
* Contrary to popular belief, blood spots found on egg yolks do not mean the egg has been fertilized. They are caused by the rupture of a blood vessel on the yolk during the formation of the egg.
* Based on the essential amino acids it provides, egg protein is second only to mother’s milk for human nutrition (source: Iowa Egg Council)
* A large egg has 75 calories, extra-large has 84 calories
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