Why eggs are considered an ideal nutritional source in diet?

Although eggs used to be considered an ideal protein source, in the past three decades they have been wrongly accused of contributing to heart disease. As a result, some people have switched to eating only low-fat egg whites or using egg substitutes. Here's why people in good general health can go ahead and eat the whole egg, up to about seven eggs a week: Eggs are a nutrient-dense food, providing high levels of nutrients relative to the number of calories.

Egg yolks are one of the only food sources of vitamin D. Egg yolks contain significant amounts of vitamin A, riboflavin, phosphorus, folic acid, selenium, and calcium. They also provide zinc, iron, vitamin B6, vitamin B12, and vitamin E.

Egg yolks from free-range chickens fed organic diets high in essential fatty acids contain heart-healthy omega-3 fatty acids -- more than eggs from chickens in conventional factories. Egg yolks also contain choline, which contributes to healthy brain development in utero.

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