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Chicken eggs are undoubtedly a food with a high nutrient density, they are a source of high biological value proteins, fat-soluble vitamins (A, D, K), water-soluble vitamins (biotin, folate, riboflavin, vitamin B12) and minerals (phosphorus, iron, iodine and selenium). The lipid fraction, present exclusively in the yolk, is composed of 65% triglycerides. The remaining part is represented by phospholipids (30%) and cholesterol (5%). Among the bioactive compounds naturally present in the egg, choline and the xanthophylls lutein and zeaxanthin, present in the yolk, are particularly important. But how many eggs can we consume per week? In today's video I will answer this question by referring to the literature data reported in the CREA scientific dossier. Enjoy!