At a glance
Summary
This product is a minimally processed whole food, consisting primarily of egg yolk and egg white, which are excellent sources of high-quality protein and essential nutrients. The presence of lecithin, a processed emulsifier, is a minor concern but does not significantly impact the overall healthiness of the product. The natural composition and nutrient density of eggs contribute to a high score.
Key ingredients 11
Egg YolkGood
Egg yolk is a rich source of essential nutrients including vitamins A, D, E, and K. It contains healthy fats and cholesterol that are important for hormone production and brain health. The yolk also provides choline, which supports liver function and brain development.
Risks
High cholesterol content may be a concern for individuals with specific health conditions.
Benefits
Provides essential vitamins and healthy fats that support overall health. Choline content is beneficial for cognitive function and liver health.
Egg WhiteGood
Egg white is a high-quality protein source with all essential amino acids. It is low in calories and fat, making it a popular choice for those seeking lean protein. The protein in egg whites supports muscle repair and growth.
Benefits
Excellent source of lean protein that supports muscle health and repair. Contains all essential amino acids necessary for the body.
AlbuminGood
Albumin is a protein found in egg whites that is crucial for maintaining osmotic pressure in the blood. It is a high-quality protein source that supports muscle health. Albumin is also used in medical settings for its binding properties.
Benefits
Supports muscle health and provides essential amino acids. Used in medical applications for its binding properties.
Eggshell MembraneNeutral
Eggshell membrane is a natural source of collagen and other proteins. It is sometimes used in supplements for joint health. However, its benefits in whole food form are less documented.
Benefits
Potential source of collagen and proteins that may support joint health.
ApovitellinNeutral
Apovitellin is a protein component of egg yolk involved in nutrient transport. It plays a role in the development of embryos in eggs. Its direct health benefits in human consumption are not well-documented.
Benefits
Involved in nutrient transport within eggs, though direct benefits to humans are unclear.
Dried Egg SolidsNeutral
Dried egg solids are a dehydrated form of whole eggs used for convenience and shelf stability. They retain most of the nutritional benefits of fresh eggs. However, the drying process may slightly reduce some nutrient levels.
Benefits
Provides a convenient source of egg nutrients with extended shelf life.
GlobulinNeutral
Globulin is a protein found in egg whites that contributes to the immune system. It is part of the protein complex that supports the body's defense mechanisms. Its specific benefits in dietary consumption are limited.
Benefits
Contributes to immune function as part of the protein complex in eggs.
LivetinNeutral
Livetin is a protein found in egg yolk that plays a role in nutrient transport. It is part of the complex protein structure of eggs. Its direct health benefits in human consumption are not well-documented.
Benefits
Involved in nutrient transport within eggs, though direct benefits to humans are unclear.
LysozymeNeutral
Lysozyme is an enzyme found in egg whites with antibacterial properties. It is used in food preservation and as a natural preservative. Its role in human health is primarily related to its antimicrobial effects.
Benefits
Provides natural antibacterial properties that can help preserve food.
OvalbuminNeutral
Ovalbumin is the main protein in egg whites, providing a high-quality source of amino acids. It is important for muscle repair and growth. Its benefits are similar to those of other egg white proteins.
Benefits
Supports muscle health and provides essential amino acids.
LecithinBad
Lecithin is an emulsifier often derived from soy or sunflower. It is used to stabilize and blend ingredients in food products. While generally considered safe, it is a processed additive.
Risks
May cause digestive issues in sensitive individuals.
Benefits
Helps improve texture and consistency in food products.
Processing
Unprocessed or Minimally Processed Foods
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